Tuesday, November 19, 2013

Innovated Thai recipe that ferried me across hot waters !!!!!

Just like any other day, I woke up late, well after the sun had covered half its journey of the day. After having the brunch I started the usual surfing on my iPad, when I suddenly stumbled on some pictures of  enticing south Asian cuisine. Being a person who can rarely resist good food, I felt the desire to 'chow' down such delicacies. But Mitra would be back home late tonight and I was in no mood to trudge to some Thai restaurant all by myself. Thus the only option left to satiate my desire is to cook a Thai dish myself. Cooking such dishes is not that exacting, and would not take long to prepare for just two persons. So I continued to relax just as any other normal day. But things would soon tighten up, thanks to my 'very responsible' husband. 
Just as the sun had completed its journey, I decided to take out the chicken from the refrigerator and then the surprise struck me. I was there, holding two boxes each with six chicken drumsticks that were about to expire the next day. As far as I remembered these pieces were bought just the day before by Mitra while returning from his institute. Well it was not the first time when he bought something without checking the expiry date. Generally chicken pieces available at the super markets last for more than a week but you can always expect old boxes hiding among the fresh ones and my husband was perfect in picking up two such boxes. Anyways, I can't complain much as this is what one should expect from someone working on his thesis. But now it was up-to me to fix this mess and cook two boxes of chicken that weigh about 800 grams, all in one day. But even if I manage to do so, we must also be available to gorge down 800 grams, that too in one day. 

Sticking to my earlier decision of cooking Thai, I decided to shred the chicken after boiling them. That way I would have the chicken stock, as well as boneless pieces of chicken for the dish (or now given the situation, the dishes). I decided to use the chicken, some innovated quick recipe and cook Thai noodles and a Thai chicken dish. Sometimes one can hardly believe something is possible until it is done, and so it was with this rapid fire cooking. The miracle was complete in around two hours when I managed to prepare 800 grams of chicken and convert them into two delicious Thai-like dishes. That night Mitra was surprised to find such large quantities of delicacies waiting for him and after he finished devouring on them, I explained him the reason for it. Well as an anti-climax he started to feel happy that he had committed such an error as because of it we were able to enjoy such a  delicious filling dinner. Anyway, the day is won, stomachs over-filled, I sat down on the couch with the believe that soon some other day my responsible husband will repeat such an act and I would once again be able to innovate and rectify it.  Here are the recipes of those two rapid fire dishes cooked in bulk. 

First I prepared the chicken stock by boiling the chicken with some condiments. 

Chicken Stock
Fill the casserole with water, immerse the deskinned chicken drumsticks (800gms) in it. Add 
Soy sauce-1 tbsp 
Fish sauce-5 drops
Cinnamon powder-1/2 tsp
Salt-1 tsp
Now start boiling it at medium temperature for 30 minutes or until the chicken is completely cooked. Initially some scum will appear on top of the stock. Remove it with a spoon.   

After the chicken was completely cooked, I took the chicken drumsticks in a large bowl and filled it with cold water to stop the internal cooking of the chicken. Then with a knife, I shredded them and discarded the bones. This is the chicken that was used for both the dishes.

Chicken Noodles 
Oil-2 tbsp
Chopped garlic-2 cloves
Julienned carrot (parboiled)-1
Julienned Red Bell pepper-1
Julienned Green Bell pepper-1
Boiled Shredded Chicken-200gms
Soy Sauce-2 tsp
Freshly ground black pepper-1 tsp
Salt to taste
Chopped Chives-1 tbsp
Chicken stock-1.5 ladle

Boil the noodles al dente. Strain the noodles. Pour running cold water on the noodles to stop the internal cooking. This will also help to avoid sticking of the noodles with each other.
Pour oil in the wok. Add chopped garlic, and the bell peppers. Saute for 5 minutes. Add parboiled carrots and shredded chicken. Add the soy sauce, freshly ground black pepper and salt to taste. Saute for 5 minutes at high temperature. Add the noodles. Mix the noodles nicely. Add 1 ladle of chicken stock, lower the heat and let it simmer for 1 minute. Add the chives, saute. Add 1/2 ladle of chicken stock. Switch off the heat. Transfer the contents to a casserole and wait for 10 minutes. The noodles will absorb all the chicken stock and it is ready to be served. 

Just for a note as it can be seen, the vegetables used in the dishes were 'Julienned'. The term originated in France around the 18th century from the common French name 'Julien'  and no one has any idea why. Anyways it means to cut in long thin strips similar to matchsticks. 

Chilly-Garlic Chicken
Boiled Shredded Chicken-450gms
Oil-3 tbsp
Julienned onion-1
Julienned Red Bell pepper-1
Julienned Green Bell pepper-1
Chopped Garlic-3 cloves
Soy sauce-3 tsp
Red Chilly paste-2 tsp
Salt to taste
Sugar-1/2 tsp
Freshly ground black pepper-1/2 tsp
Chopped Chives-1tbsp
Fish Sauce-2 drops

Pour oil in the wok. Add onion, saute at high temperature until it turns transparent. Add bell pepper and garlic. Saute for 5 minutes. Add the chicken. Add soy sauce, fish sauce, red chilly paste, sugar, freshly ground black pepper. Sautee it nicely at medium temperature. Add salt if necessary. Add the chives. Saute and let it stand for 1 minute. Voila, the chicken is ready to be served with the noodles. 

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