Best 2 Southeast Asian Chicken Two Ways Recipes

Southeast Asian cuisine is a diverse and flavorful culinary landscape that offers a wide range of dishes that are sure to tantalize your taste buds. From the vibrant street food of Thailand to the rich curries of Malaysia, there's something for everyone to enjoy. In this article, we'll be exploring two of the most popular and delectable chicken dishes from Southeast Asia: Hainanese Chicken Rice and Chicken Rendang. So, get ready to embark on a culinary journey as we delve into the secrets of these amazing dishes and provide you with the ultimate recipes to create them in your own kitchen!

Let's cook with our recipes!

SOUTHEAST ASIAN CHICKEN CURRY

Southeast Asian Chicken Curry image

My version of chicken curry, inspired by Malaysian and Indian curries. I decided to keep this here to save the ingredients for personal purposes, but there's no harm in sharing it to others, so feel free to use.

Provided by Danyael

Categories World Cuisine Recipes Asian

Time 6h10m

Yield 6

Number Of Ingredients 22

Ingredients

3 tablespoons ground cinnamon
3 tablespoons ground turmeric
1 tablespoon garam masala
1 tablespoon paprika
½ teaspoon grated ginger, or to taste
4 bay leaves
2 whole star anise pods
2 cardamom pods
1 cinnamon stick
1 kaffir lime leaf
⅛ red chile pepper, sliced
2 (8 ounce) containers plain yogurt (such as Nestle®), divided
4 ½ tablespoons fish sauce (patis), divided
10 chicken leg quarters
1 tablespoon olive oil, or as needed
1 tablespoon minced onion, or to taste
1 clove garlic, minced, or to taste
1 cube chicken bouillon
2 cups water
1 tablespoon white sugar, or to taste
1 (6.5 ounce) can Filipino-style tomato sauce
1 tablespoon butter

Steps:

Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl.
Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.

Nutrition Facts : Calories 726.2 calories, Carbohydrate 17.1 g, Cholesterol 243 mg, Fat 40.4 g, Fiber 4.2 g, Protein 71.7 g, SaturatedFat 11.9 g, Sodium 1468.6 mg, Sugar 9.5 g

SOUTHEAST ASIAN CHICKEN, TWO WAYS

Southeast Asian Chicken, Two Ways image

Provided by Mark Bittman

Categories dinner, easy, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 3-pound to 4-pound chicken, cut up and trimmed of excess fat
3 tablespoons soy sauce
1 to 2 tablespoons minced garlic
1 to 2 tablespoons minced ginger
1 to 2 teaspoons crushed dried chili flakes
1 tablespoon corn oil
Lime wedges, optional
Chopped cilantro leaves for garnish
1/4 cup sugar, optional
2 tablespoons nam pla (Thai fish sauce), optional

Steps:

Place chicken in a large bowl with soy sauce, 1 tablespoon each of garlic and ginger and 1 teaspoon chili flakes. Toss well to coat. Chicken may be covered and refrigerated for up to a day.
Put oil in a large, deep nonstick skillet over medium-high heat. Remove chicken from marinade, and add, skin-side down, to hot oil. Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes. At this point, chicken can be served with lime wedges and cilantro, if you wish.
For Vietnamese-style chicken, remove chicken from pan, then turn heat to low, and add sugar, another tablespoon each of garlic and ginger and another teaspoon of chili, along with 2 tablespoons water. Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams. Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot. Remove from skillet, spoon sauce on top, garnish with lime and cilantro, if you wish, and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 822 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around while you're cooking.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
Don't Overcook the Chicken: Chicken is a delicate protein that can easily become dry and overcooked. Cook it just until it reaches an internal temperature of 165 degrees Fahrenheit.
Use a Good Quality Soy Sauce: Soy sauce is a key ingredient in many Southeast Asian dishes. Make sure you use a good quality soy sauce that has a rich, flavorful taste.
Add Some Spice: Many Southeast Asian dishes are known for their spicy flavors. If you like spicy food, feel free to add some chili peppers or Sriracha sauce to your dish.

Conclusion:

These two Southeast Asian chicken recipes are a great way to add some new flavors to your weeknight dinner rotation. They're both easy to make and packed with flavor. So next time you're looking for something new to try, give one of these recipes a try. You won't be disappointed!