Chicken

chicken breast or thigh, cut into bite-sized cubes • all-purpose flour or frying flour • vegetable oil • red and green bell peppers, diced • yellow onion, diced • dried large red chilies, seeds removed and cut into pieces • scallions, cut into 2-inch pieces • cashew nuts • Soy sauce, ground black pepper, sugar, seasoning powder

chicken (about 1 kg) • green chilies, for extra heat • green curry paste • fish sauce • coconut sugar or palm sugar • Fresh basil or cilantro, as desired • coconut milk • Sauce for basting chicken while grilling** • green curry paste • palm sugar or coconut sugar • fresh coconut milk • finely chopped basil or cilantro

sourdough bread • butter (about 10 grams) • mayonnaise (about 15 grams) • chili paste (about 10 grams) • shredded cooked chicken (about 15 grams)

chicken drumsticks (1 kg) • fresh egg noodles for Khao Soi (1/2 kg) • vegetable oil (240 ml) • coconut milk (720 ml) • Curry Paste: • dried red chilies • garlic • small shallots • Peel from 1 kaffir lime • fingerroot • fresh turmeric • sliced lemongrass •

chicken breast, diced (90 grams) • cooked white rice (about 4 scoops or 400 grams) • sliced shiitake mushrooms (about 30 grams) • large eggs • stir-fry sauce (such as Takumi or any stir-fry sauce of your choice) • chopped green onions • minced garlic • vegetable oil

chicken wings (1 kg) • cilantro roots, finely pounded • garlic, finely pounded • ground black pepper • coconut sugar or palm sugar • honey • evaporated milk or whole milk • soy sauce or light soy sauce • dark soy sauce • oyster sauce • sweet dark soy sauce • pure honey •

boneless chicken thighs • large fresh eggs (white-shelled, or any high-quality eggs) • little Japanese green onion (negi) or substitute with green onions • medium yellow onion • Sliced green onions, to taste • –3 tablespoons soy sauce (30–45 ml) • mirin (15 ml) • sake (15 ml) • dashi stock (15 ml) • sugar (4 grams)

boneless, skinless chicken breast, diced (300 g) • salt • finely grated ginger (40 g) • finely grated garlic (40 g) • Kashmiri chili powder (30 g) • tomatoes (500 g) • finely chopped red onion (100 g) • erythritol sweetener • garam masala • salt • apple cider vinegar • unsalted butter (70 g) •

small chicken drumsticks • tempura batter mix (about 120 grams) • cucumber • oil for frying (about 400 ml) • ketchup (about 45 ml)

chicken breast, cut into bite-sized pieces (200 grams) • green bell pepper • red bell pepper • yellow onion • dried red chilies, toasted • scallion • garlic, minced • Cashew nuts, as desired • ketchup (about 45 ml) • sweet chili sauce (about 15 ml) • plum sauce (about 15 ml) • oyster sauce (about 15 ml) •

chicken breast (thinly sliced) • firm tofu (cut into cubes) • finely chopped pickled radish • Pad Thai rice noodles (soaked until soft) • raw bean sprouts • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • palm sugar • tamarind paste •

chicken breast • firm tofu, diced • finely chopped pickled radish • thin rice noodles (soaked until soft) • raw bean sprouts • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • Fresh vegetables (for serving) • palm sugar • tamarind paste •

wide rice noodles (about 200 grams) • chicken thigh and 3.5 oz chicken breast, sliced (about 100 grams each) • garlic, minced • Chinese broccoli, chopped • large egg • vegetable oil (15-30 ml) • light soy sauce (15-30 ml) • dark soy sauce (15 ml) • oyster sauce (15 ml) • granulated sugar

chicken breast (cut into bite-sized pieces) (100 grams) • large egg (for stir-frying) • oil • small shallot (sliced) • little fried tofu (cut into small cubes) • little sweet preserved radish • bean sprouts • garlic chives • glass noodles (150 grams) • large egg (for wrapping the Pad Thai) • sugar • light soy sauce •

chicken wings (about 300 grams) • Galangal, lemongrass, shallots, kaffir lime • Tomato • White shimeji mushrooms (or any mushrooms you like) • Bird’s eye chilies • water (1 liter) • salt • fish sauce • sugar • lime juice • little tamarind juice

chicken (300 grams) • cashew nuts • dried chilies • oyster sauce • soy sauce • sugar • green onions • garlic • onion • Chinese cooking wine • vegetable oil

chicken breast (300 grams) • large egg • red curry paste • long bean (thinly sliced) (If you want to add more, don’t use too much to keep carbs low) • kaffir lime leaves (thinly sliced) • fish sauce • erythritol

wonton wrappers • chicken drumettes • small shallots • pickled mustard greens • limes • green mango • cilantro and green onions • large eggs • large can coconut milk • Khao Soi seasoning mix • MSG • salt •

chicken thighs • Red curry paste • (about 2 cups/500 ml) bamboo shoots, drained • Thai basil and kaffir lime • Fish sauce

chicken (about 500 grams) • green onions • yellow onions • dried chili peppers • soy sauce • seasoning powder • oyster sauce • cashew nuts (about 100 grams)

## Chicken Ingredients ## • chicken breast (cut into small cubes) • sesame oil • garlic (roughly chopped) • little ground black pepper • cilantro root • seasoning powder • large pandan leaves (for wrapping) • vegetable oil (about 500 grams, for frying) • ## Dipping Sauce Ingredients ## • sweet soy sauce • chili sauce •

ground chicken breast • (about 35 grams) shredded wood ear mushrooms • (about 25 grams) glass noodles • (about 35 grams) shredded cabbage • (about 35 grams) julienned carrots • (about 30 grams) green onions, cut into 2-inch pieces • cilantro root, garlic, and white pepper, pounded together • soy sauce • oyster sauce • granulated sugar • sesame oil • large egg •

free-range chicken, cut into pieces (500 grams) • lemongrass • young galangal root • fresh chili peppers • garlic • kaffir lime leaves • green onions • culantro (or substitute with extra cilantro if unavailable) • salt (about 30 grams) • Bouillon • tamarind paste (about 30 grams) • fish sauce (about 30 ml) •

red curry paste • small cup coconut cream, 1 large cup coconut milk (about 1/2 cup (120 ml) coconut cream, 1 cup (240 ml) coconut milk) • boneless chicken thighs • straw mushrooms • pumpkin • Thai eggplants • acacia leaves (cha-om) • wild betel leaves (cha-plu) • fish sauce • sugar

pork rib tips • ground pork • chicken feet, nails trimmed • tomatoes, chopped • heaping tablespoons Nam Ngiao curry paste • plus 1 teaspoon salt • pork-flavored seasoning powder • minced garlic (for frying) • Bean sprouts • Cilantro • Fried dried chilies • Khanom jeen noodles (fermented rice noodles) •

lbs. (1 kilogram) khanom jeen noodles (fermented rice noodles) • Nam Ngiao curry paste (available at Asian markets) • Ngiao flowers (optional, can omit if unavailable) • chicken blood (about 7 oz. or 200 grams) • ground pork • medium tomatoes • lbs. (500 grams) chicken feet • cilantro and green onions • Fried garlic • Seasonings: fish sauce, MSG (optional) • Assorted fresh vegetables for serving (such as shredded cabbage, bean sprouts, cilantro, green onions) • Vegetable oil •

chicken breast or thigh (about 700 grams / 1 1/2 lbs) • Lobo spicy chicken marinade powder • green cap soy sauce • ketchup • chili sauce • spicy gochujang sauce (CP brand or similar) • little coarsely ground black pepper • Salad greens, as desired

pork, chicken, or beef (400 grams) • medium potatoes • large carrots • onions • tomatoes • coconut milk (400 ml) • curry powder • Salt

chicken drumsticks • chicken breast • Thai eggplants • Thai basil • lemongrass • kaffir lime • kaffir lime leaves • pork blood (optional) • small packet red curry paste • coconut milk (about 13.5 fl oz / 400 ml)

bone-in chicken thigh, chopped into pieces • –2 cups pumpkin, cut into chunks • coconut cream (150 ml) • coconut milk mixed with 2/3 cup water (250 ml total) • –5 fresh chili peppers, sliced diagonally • Thai basil leaves • red curry paste • palm sugar or coconut sugar • –2 tablespoons fish sauce