THAI STYLE BBQ CHICKEN

Thai Style BBQ Chicken

Source: Lo Huynh (4 servings)

BBQ Chicken:
2 lbs chicken, legs and thighs

Marinade:
2 tablespoons fresh garlic
1 tablespoon fresh ginger
2 tablespoons fresh lemongrass, tender part
1 teaspoon ground white pepper
2 tablespoons Chinese rice cooking wine
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 tablespoon oyster sauce

Pickled Cucumbers:
3 tablespoons granulated sugar
3 tablespoons distilled white vinegar
½ teaspoon kosher salt
2 each Persian cucumbers, cut in half and thinly sliced
¼ each red onion, julienned

Thai BBQ Chicken:
1. In a food processor, process the marinade ingredients until well mixed.
2. Marinate the chicken with the marinade overnight in a ziploc bag.
3. In a grill pan over high heat, sear the chicken pieces on both sides until you get nice grill marks.
4. Finish cooking the chicken pieces in the oven at 375 degrees for about 30 minutes or until chicken is fully cooked when the meat is no longer pink and the juices run clear.
5. Serve with a Thai sweet chili sauce and jasmine rice and some pickled cucumbers.

Pickled Cucumbers:
1. In a small pot, heat sugar, vinegar, and salt until it turns into a thin syrup. This should take about 5 minutes. Take off heat and let cool.
2. In a bowl, add the vinegar syrup to the cucumbers and red onions. Let marinate for about 30 minutes in the fridge before serving.

MINTED CHILI GARLIC CHINESE NOODLES WITH SHRIMP


Minted Chili Garlic Chinese Noodles with Shrimp

Source: Lo Huynh (4 servings)

1 lb. Chinese style dry noodle, Cook noodles per package instructions

1 lb. jumbo shrimp, shelled and deveined
4 ounces young sweet corn in brine, rinsed and drained
4 ounces green beens, ends trimmed and washed
4 ounces mushrooms, sliced into four pieces or quartered
½ each red onion, julienned
½ bunch fresh mint, leaves picked and washed

½ bunch fresh cilantro, roughly chopped

2 tablespoons sweet cream butter
2 tablespoons vegetable oil

1 head garlic, minced

Sauce:
1 tablespoon brown sugar
2 tablespoons oyster sauce
1 tablespoon soy sauce
1. Cook noodles per package directions or until al dente. Rinse in cold water, drain, and set aside.
2. In a hot wok, add oil and butter.
3. Once butter melts, add garlic, shrimp, and fresh mint.
4. Cook shrimp until it is no longer pink.
5. Add green beans, mushrooms, sweet baby corn, and red onions. Cook until it is heated through, about five minutes.
6. Add sauce mixture {brown sugar, soy sauce, and oyster sauce}.
7. Saute the mixture until sauce bubbles. Add noodles and stir until noodles get hot and is coated with the sauce.
8. Add cilantro and cook for another minute.
9. Serve immediately.

HOMEMADE DUMPLINGS

Make yourself some homemade dumplings! You can use any type of filling you want and these dumplings are also great boiled! xoxo.