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Full Online Book HomeLearning KitchenPoultry - Chicken - Tom Ka Kai
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Poultry - Chicken -  Tom Ka Kai Post by :jbaniakina Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2233

Click below to download : Poultry - Chicken - Tom Ka Kai (Format : PDF)

Poultry - Chicken - Tom Ka Kai

1 small whole chicken (I would guess 2 pounds with the bones)
5 small tomatoes
3 onions
10 mushrooms (any kind with a woody flavor)
5 thin slices of Galangal
2 Cups coconut milk (instructions follow)
2 teaspoons fish sauce
Juice of 3 very small limes
2 stalks lemongrass, finely chopped (use only the bottoms!)
2 teaspoon sugar, or to taste
1 teaspoon tamarind paste
salt to taste
chili to taste

For coconut milk, mix 1 part of shredded coconut in a pan with 1 part of milk. Heat until very hot and stir constantly. Do this for at least 10 minutes. Then strain the milk in a cheesecloth (try to squeeze as much out as possible.)

Cut the chicken in fairly thin strips. Place half the coconut milk in a pan with the galangal, lemongrass and lime juice. Heat to boiling. Then add the remaining coconut milk and all other ingredients. Bring to a boil, then lower heat and cover. Let it simmer until the chicken is cooked through and the mushrooms are tender. Serve hot, remind everyone not to eat the galangal! This is usually served with rice, but it is really not necessary.
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5 Ozs Linguine -- Cooked And Drained 4 Chicken Breast, No Skin, No Bone, R-T-C -- Cubed 2 Tsp Chopped Garlic From A Jar 1 (14-Oz) Can Diced Tomatoes With Italian Herbs -- Undrained 1 1/2 Tsp Basil 1/4 C Parmesan Cheese Keep pasta warm. In a large skillet over medium-high heat cook chicken and garlic until chicken is done. Stir in tomatoes and basil.Bring to a boil, reduce and simmer 5 minutes. Add linguine; toss gently. Sprinkle with cheese. - - - - - - - - - - - - - - - - - -

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2 tablespoons olive oil 1 medium onion -- chopped 3 cloves garlic -- minced 2 1/2 cups chopped fresh tomatoes -- or 2 (10 oz.) cans tomatoes with green chiles -- chopped 6 tomatillos -- chopped 1 medium jalapeno -- seeded, minced 2 cups chicken stock 1 (17 oz.) can chopped green chiles 2 cups chopped cooked chicken 1/2 teaspoon oregano 1/2 teaspoon cumin 1/4 cup chopped cilantro 2 (19 oz.) cans cannellini or Great Northern beans 1 tablespoon fresh lime juice Salt and pepper -- to taste Sour cream Shredded Monterey Jack cheese Fried tortilla strips