Ingredients: 350g chicken breast, 3 tbsps coconut milk (45ml), coconut sugar (Taikoo yellow sugar) or 1 tbsps white sugar (15g), 2 tsps vanilla seeds (to be ground), 2 tsps fish sauce (30ml) and 2 tsps oil (10ml). Salt 1 teaspoon (5g) for skewer dipping sauce ingredients: sealed canned coconut milk 300ml Thai Chili sauce 1 teaspoon (3g) 3 tablespoons peanut butter (45g) salt 1/2 teaspoons (3g).
Put all the ingredients of the skewer dipping sauce into a small milk pot and mix well.
Heat on medium fire. When the sauce is close to boiling, turn the fire to low heat for 20 minutes, and then remove it from the fire. Put it in a small bowl and let it cool completely.
Cut the chicken breast into thin slices with equal length (about 6 cm long) (about 5-7 mm thick) and string them evenly on bamboo sticks.
Put all the seasonings into a large enough container (all the kebabs can be put down and covered) and mix well.
Dip each string of meat in the sauce and put it flat in a container, cover it and marinate it overnight (about 8- 10 hour).
Preheat the oven to 200 degrees, take fire and roast chicken in the air (about 7 minutes), turning the noodles once in the process. You can also roast it in a charcoal barbecue oven, and you must turn it over constantly to make the kebabs evenly heated.
When the meat is cooked, that is, the edge of the meat is just light brown, you can leave the fire.
Dip the sauce while it's hot.
Thai roast chicken
Prepare materials
A handful of fresh coriander (root)
3 heads of garlic, peeled
3 small red peppers, seeded and cut into small pieces.
2 grams of turmeric powder
2 grams of curry powder
Sugar10g
Salt 1 g
Fish sauce 45 ml
Chicken 1362g, cut into pieces.
Coconut juice 60 ml
manufacturing method
1. Cut the root from the coriander stem and mash it thoroughly. Set aside some leaves for decoration. Mix coriander roots, leaves, garlic, pepper, turmeric powder, curry powder, sugar and salt into a thick paste with a blender or food processor, add fish sauce and stir until thick.
2. Put the chicken in a shallow dish, evenly spread the coriander sauce, cover it, and marinate it in the refrigerator for more than 3 hours or all night.
3. Preheat the grill with a big fire. Brush the grill with a little oil, then put the chicken and brush it with coconut milk. According to the size of chicken nuggets, bake each side for 8- 15 minutes, turn once in the middle, and brush coconut milk frequently. Bake until brown and soft, and drain the juice.
Thailand roast chicken kebab
Prepare materials
Hot water 100 ml
Smooth peanut butter150g
4 tablespoons Chili sauce
4 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons distilled apple vinegar
4 garlic, mashed.
Jiang Mo 2 teaspoons.
Chili powder 1/4 teaspoon
Skinned and boneless chicken breast1200g-diced
manufacturing method
1. In a large bowl, slowly add hot water to the peanut butter. Then add Chili sauce, soy sauce, oil, vinegar, minced garlic, Jiang Mo and Chili powder. Put the chicken in the seasoning, wrap it evenly, cover it and put it in the refrigerator overnight. Turn the chicken once in a while
2. Preheat the grill with medium heat, and then lightly brush the top oil. String the chicken on the barbecue. Throw away the remaining seasoning.
3. Bake the chicken on each side for 8- 10 minutes, or until the chicken is no longer pink and the juice is clear.
Thai style roast chicken skewers
Prepare materials
Smooth peanut butter 35g
Soy sauce 120ml
Lemon juice or lime juice120ml
Brown sugar 15g
Curry powder 15g
2 garlic, chopped.
Hot sauce 5 ml
Salt 1 xiaocuo
6 pieces of skinless and boneless chicken breast, cut into small cubes.
manufacturing method
1. In a bowl, mix peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, salt and hot sauce and stir well. Then put the chicken in seasoning and put it in the refrigerator. Keep the chicken in the refrigerator for at least 2 hours, preferably overnight.
2. Preheat the grill with a big fire.
3. skewer the chicken on the kebab and bake for 5 minutes on each side.
Thailand Chili roast chicken
Prepare materials
Half a piece of chicken breast, 6 pieces
Coriander (coriander) 1 small handle
Garlic 1 petals
Refined olive oil120ml
Thai bell pepper sauce 1 tablespoon
Sesame oil and sugar each 1 tablespoon.
4 tablespoons of slightly sweet sherry.
Decoration:
Fresh red pepper, orange petals
Lime (lime) block, coriander branch
manufacturing method
1. Preheat the grill. Cut the chicken into 2-3cm square diced meat and put it in a medium-sized The Mixing Bowl for later use.
2. Cut 20 grams of parsley; Peel garlic and pat it into pieces.
3. Mix coriander, garlic, olive oil, Chili sauce, sesame oil, sherry and sugar with chicken and marinate for 5- 10 minutes.
4. skewer the chicken on 4-6 metal skewers and bake on the grill for 5-6 minutes until the chicken is cooked. Meanwhile, put the marinade in a small frying pan and heat it over medium heat until the marinade is reduced and thickened.
5. Put the roast chicken skewers on an overheated serving plate, pour in the sauce, and decorate with pepper, orange petal-shaped lime slices and coriander before serving.
Food advice
Putting roast chicken skewers on white rice and some simple vegetable salads next to it is a simple but satisfying lunch.
Thai roast chicken with sweet and spicy sauce
Prepare materials
Coconut milk 120ml
Fish sauce 30 ml
Garlic powder 15g
6 grams of chopped coriander leaves.
2 grams of turmeric powder
2 grams of curry powder
White pepper 1g
680 grams of chicken, cut into pieces.
90 ml rice vinegar
60 ml of water
50 g sugar
3 grams of minced garlic
2 grams of Thai small red pepper (bird's eye pepper), chopped.
2 grams of salt
manufacturing method
1. In a shallow basin, mix coconut milk, fish sauce, 15g minced garlic, coriander leaves, turmeric powder, curry powder and white pepper. Add the chicken and stir well. Cover the pot and marinate in the refrigerator for at least 4 hours or overnight.
2. Set the barbecue oven at high temperature for preheating.
3. Put vinegar, water, sugar, 3g minced garlic, pepper and salt into a pot, bring to a boil, then turn off the heat and continue to cook, stirring while cooking until the liquid is reduced, about 5 minutes. Remove the pot from the fire and let the seasoning cool before use.
4. Light up the grill. Pour out the marinade. Put the chicken pieces on the grill and put them in the preheated oven, and bake them on each side for 10 minutes, or until the meat is slightly browned and the gravy becomes clear and transparent. Brush the chicken with the prepared sweet and spicy sauce before eating. The remaining sauce can be dipped aside and eaten.
Thailand roast chicken
Prepare materials
3 garlic, mashed.
Fresh Jiang Mo10g
Lime 1, thin skin, juice.
0.5 grams of dried red pepper.
Water120ml
60 ml soy sauce
Wu 60 ml
Sugar10g
6 pieces of skinless boneless chicken breast.
manufacturing method
1. In a medium-sized nonstick pan, mix garlic, ginger, lime peel, lime juice, dried pepper, water, soy sauce, soy sauce and sugar and stir well. Then put the chicken in and wrap it with seasoning layer by layer. Cover and refrigerate for 4-24 hours.
2. Preheat the outdoor grill with high fire, and then brush some oil on the grill.
3. Put the chicken on the grill and roast it on each side for 6-8 minutes, or until the temperature inside the chicken reaches 80 degrees. Just throw away the remaining seasoning.
Thai Sadie Chicken
Prepare materials
Canned coconut milk 120ml
3 grams of coriander powder
2 grams of yellow curry powder
Fish sauce 5ml
Chili oil 3 ml
455 grams of skinless boneless chicken breast, cut into strips.
Chop 3 grams of fresh coriander leaves.
9 grams of chopped salt-free peanuts
12 wooden barbecue stick, soak in water 15 minutes.
235 ml peanut butter made in Thailand.
manufacturing method
1. Take a medium bowl and mix coconut milk, coriander powder, curry powder, fish sauce and Chili oil together. Add chicken breast strips and stir until the seasoning is evenly wrapped in the meat. Cover the bowl and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
2. Set the indoor or outdoor barbecue oven to preheat at high temperature. String chicken strips on the label. Discard the marinade.
3. Put the chicken skewers on the rack of the barbecue oven and bake for 2 to 3 minutes on each side until the meat is no longer pink. The exact time will depend on the thickness of the chicken strips. After baking, put it on a large plate and sprinkle with fragrant leaves and peanuts. Put aside Thai peanut butter and dip it in.
Roasted pork neck in Thai sauce
Raw material: pork neck. Seasoning: cooking wine, sesame oil, apple vinegar, soy sauce, tomato sauce, barbecue sauce, ginger and brown sugar. Thai sauce: coriander, onion, lemon juice, apple vinegar, pepper, garlic and honey. Teach you how to cook pork neck with Thai sauce, and pork neck with Thai sauce is delicious.
Raw material: pork neck.
Seasoning: cooking wine, sesame oil, apple vinegar, soy sauce, tomato sauce, barbecue sauce, ginger and brown sugar. Thai sauce: coriander, onion, lemon juice, apple vinegar, pepper, garlic and honey. 1. Marinate the pork neck with marinade for one night.
2. Bake in oven 180℃ for 30-40 minutes, turn it twice in the middle, and add marinade and honey.
Tips:
1, this dish is marinated with apple vinegar and tomato sauce, which can relieve the greasy neck of pigs.
2. With Thai sauce, the taste is richer.
Practice of Thai Roasting Spring Chicken
Main ingredients: spring chicken 1 auxiliary materials: citronella, onion, garlic, pepper, onion, dried onion and coriander leaves. Appropriate seasoning: curry powder 1 teaspoon, turmeric powder 1 teaspoon, fish sauce 1 teaspoon, soy sauce 1 teaspoon.
Ingredients: 1 spring chicken.
Accessories: chopped citronella, onion, garlic, pepper, onion, dried onion and coriander leaves.
Seasoning: curry powder 1 teaspoon, turmeric powder 1 teaspoon, fish sauce 1 teaspoon, soy sauce 1 teaspoon, honey 1 teaspoon, rose wine 1 teaspoon, lemon juice 1 teaspoon.
Teach you how to cook Thai roast spring chicken, and how to cook Thai roast spring chicken is delicious.
1. Wash the spring chicken and drain the yellow clothes.
2. Mash other materials and mix well with seasonings, evenly spread on spring chicken and inner cavity, and marinate for 2 hours.
3. Wipe off the gravy on the spring chicken, dry it, pour the oil on the chicken with medium-temperature oil, and fry until cooked.
The Practice of Grilled Fish with Ginger Flavor in Thailand
Ingredients: 2 pieces of fish, 8 Liang, (1) minced garlic, 1/2 tbsp pepper, 1 tbsp bean paste, (2) 1/4 cups shredded ginger and onion, (3) 1/2 tbsp white soy sauce, sugar.
Ingredients of Thai ginger-flavored grilled fish;
Ingredients: 2 fish slices, 8 Liang, (1) minced garlic, 1/2 tablespoons pepper, 1 tablespoon bean paste, (2) 1/4 cups shredded ginger and onion, (3) 1/2 tablespoons white soy sauce, sugar.
Teach you how to cook Thai ginger grilled fish, and how to cook Thai ginger grilled fish is delicious.
1. Sprinkle a little salt on both sides of the fish, heat it with charcoal fire or oven, or fry it or cook it in microwave oven.
2. Heat 2 tablespoons of oil, stir-fry (1) material, slightly stir-fry (2) material, add the mixed juice of (3) material, and cook it on the grilled fish.
Practice of spicy grilled fish in Thailand
Ingredients: 8 taels of fish, (1) 1/2 tablespoons of garlic, pepper and coriander stalks, 4 tablespoons of minced onion, (2) 2 tablespoons of fish sauce and sour juice, 6.5438+0 tablespoons of sugar and broth.
Preparation materials of spicy grilled fish in Thailand;
Ingredients: 8 Liang fish, (1) 1/2 tablespoons garlic, pepper, chopped parsley stem, 4 tablespoons chopped onion, (2) 2 tablespoons fish sauce and sour juice, 6.5438+0 tablespoons sugar, and broth.
Teach you how to cook Thai spicy grilled fish, and how to cook Thai spicy grilled fish is delicious.
1. Sprinkle a little salt on both sides of the fish, roast it with charcoal fire or oven, or fry it or cook it in microwave oven.
2. Heat 2 tbsp oil, stir-fry (1) material, add (2) material and bring to a boil, then pour it over the grilled fish.