Chicken Rice Noodle Porridge

This Chicken Rice Noodle Porridge is the gourmet version of the Jasmine Rice Porridge and both dishes are called 'khao biek'. Other Asians would call this dish "congee soup".

Soup Recipe: Chicken Rice Noodle Porridge1 cup chopped chicken pieces
Chicken bone (optional)
3 to 4 cups water
1 teaspoon salt
2 tablespoons oil
2 tablespoons chopped garlic
1 cup rice flour
1 cup glutinous rice flour
1 cup boiling hot water
Tapioca starch

Sides:
Soy sauce
Fried garlic
Dry chili flakes
Oil & garlic chili sauce
Chopped green onions and cilantro

For Chicken broth: In a pot over high heat, crisp garlic and oil. Add chopped chicken are stir fry until cooked. Add water, salt and chicken bone. Bring broth to boil. Scoop out any foam residue from broth. Reduce heat to medium and cover.

For Noodle: Mix rice flour, glutinous rice flour and boiling hot water. Knead rice dough for 3 minutes. On a flat surface, sprinkle tapioca starch. Roll out rice dough until it is 15 centimeters long, 3 millimeters thick and cut noodles about 5 millimeters apart. Use tapioca starch to sprinkle where dough is sticky.

Chicken Rice Noodle Porridge Individual bowls:
Add noodles to broth and cook noodle for 3 to 5 minutes. Laddle on to individual serving bowls. Add ½ teaspoon fried garlic, ½ teaspoon chili flakes, ½ oil & garlic chili sauce, 1 teaspoon soy sauce, chopped green onions and cilantro. Mix and enjoy.

Lap Chicken

The basic ingredients of the Lap Chicken is the same as Lap Lao Beef. However the method of preparing and cooking chicken is different from beef. You can mince chicken by using a food processor or you can view the video and learn how to mince meat by using a knife.

Salad Recipe: Lap Chicken
2 cups minced chicken meat
1 inch piece of galanga
1 inch piece of lemongrass
1 kaffir lime leaf
1 tablespoon salt
3 cups water
1 chili chopped
1 kaffir lime leaf chopped
1 teaspoon chopped galanga
1 teaspoon chopped lemongrass
3 tablespoons chopped mint
2 tablespoons chopped green onions
2-3 tablespoons squeezed lime
2-3 tablespoons fish sauce
1 tablespoon ground toasted sticky rice
½ cup bean sprouts

In a medium pot add water, salt, galanga, lemongrass, and kaffir lime leaf and bring to boil. Place minced chicken into a bowl and add hot water. Leave hot water in bowl for 1 minute and stir to separate chicken chunks, then drain water from the chicken. Repeat process of adding hot water into bowl and draining water out at least 3 times or until chicken is cooked. Lastly drain water using a colander. Let meat cool to room temperature then place into a large bowl. Use a fork to separate any large chunks. Add chopped chilies, kaffir lime leaf, galanga, lemongrass, mint, and green onions. Add squeezed lime and fish sauce. Toss all ingredients together. Add ground toasted sticky rice. Toss all ingredients again. Add bean sprouts and toss lightly so that bean sprouts do not break.

All lap dishes are served traditionally with sticky rice but Thai jasmine rice is also good.

Thai Chicken Curry with Long Beans and Bamboo

Curry dishes are best serve with Khao Chow (jasmine rice) rather than sticky rice.

I like this dish served with sin khao bune (rice noodle) to make a hot noodle salad: into a bowl, add sin khao bune and spoon the chicken curry over top; add extra chopped Thai basil, cilantro, green onions, and bean sprouts.

Stir Fry Recipe: Thai Chicken Curry with Long Beans and Bamboo
1 tablespoon chopped garlic
1 tablespoon oil
¼ cup chopped bamboo shoots
¼ cup chopped long beans
¼ cup chopped tomatoes
1 cup chopped chicken
½ cup fresh coconut milk
1 tablespoon red Thai Lao Curry Paste
1 to 2 sprigs of chopped Thai basil
2 tablespoons fish sauce

Boil chopped bamboo shoots for 30 minutes to remove yellow colouring. Drain water from bamboo and set bamboo aside. In a wok over high heat, add oil and garlic. Stir until garlic is crisp. Add chicken and stir until cooked. Add tomatoes and stir for one minute. Add fresh coconut milk, bamboo, long beans and curry paste. Stir for 2 minutes. Turn heat off. Add fish sauce and Thai sprigs. Stir again and serve immediately.