600 g Chicken fillet, thinly sliced
1 kg Dried rice vermicelli
100 g Peanuts (groundnuts), roasted and crushed
Mixed fish sauce
Marinade
2 stalks Lemon grass, bulbous portions only, finely chopped
1 teaspoon Garlic, finely chopped
1/4 teaspoon Ground white pepper
1 teaspoon Sugar
1 tablespoon Fish sauce
1 Chicken seasoning powder
1 Red chili, finely chopped

Garnishing
1 tablespoon Pickled carrot and radish
2-3 sprigs Thai basil leaves
100 g Bean sprouts
75 g Lettuce, julienned
1 Cucumber, julienned

Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.

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Remove skin and de-bone from chicken breast. Cut into large bite size chunks. Reserve bones for soup. Put noodles in a large bowl. Pour boiling water and allow to boil for 10 minutes. Drain and cut noodles into bite-size lengths. Heat oil in wok. Add chicken and onions. Stir fry for 2 minutes. \ Add nuoc cham sauce, soy sauce, pepper and water. Bring to boil and simmer for 3 minutes. Add noodles and simmer for 4 minutes. Stir constantly. When noodles are soft, serve in serving bowl with tomatoes, white onions, a dash of white vinegar, sugar, salt and pepper to taste. Garnish with spring onions (scallions)

Marinade
30 ml Nuoc Mam sauce
1 teaspoon Cornflour dissolved in 30 ml water
10 ml Dry sherry
1/4 teaspoon Salt

Rinse and drain the rice. Add the water and bring to the boil over high heat. Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice. Give the rice a stir and turn the heat as low as possible, cover and simmer for about 1 hour. Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently. Continue until all the pink in the chicken has disappeared. Turn off the heat, cover and serve in a couple of minutes. Garnish with coriander for more flavor. Add spring onion and salt and pepper to taste.

Garnishing
2 Red chilies, pounded
2 tablespoons Fine shrimps paste
100 g Bean sprouts
75 g Lettuce, slices
12 g Mint leaves
2-3 sprigs Polygonum
2 Limes, cut into wedges

Place chicken into a large pot with water. Bring to the boil with shallots and salt for about 1 hour or until chicken is cooked. Remove chicken and leave to cool. Shred meat and set aside. Add dried shrimps and chicken carcass and boil for another 20 minutes. Remove and discard chicken carcass and dried shrimps. Stir in fish sauce, chicken seasoning powder and shrimp paste. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water and drain. Divide rice vermicelli equally into 6 serving bowls. Top with eggs, shredded chicken, ham and spring onions. Pour boiling stock over. Serve with garnishing ingredients on the side.

Seasonings
1/4 teaspoon Salt
1 teaspoon Ground black pepper
1/2 teaspoon MSG (optional)
3 tablespoons Soy sauce
3 teaspoons Sesame oil

Heat 2 teaspoons oil in pan. Scramble beaten eggs. Remove and set aside. Heat 3 tablespoons oil in pan. Sauté onion till soft. Add chicken and fry till color changes. Add gizzards, button mushrooms, the rest of diced vegetables and soy sauce. Stir fry for 1-2 minutes over high heat. Lower heat to medium. Mix in cooked rice and add rest of seasonings except sesame oil. Stir fry quickly, mixing thoroughly. Stir in scrambled eggs and sesame oil. Mix well and dish up onto the plate of lettuce leaves. Serve hot.

For garnishing
3 Spring onions (scallions), cut into 5 cm lengths
1 sprig Coriander (cilantro), chopped
1 sprig Thai Basil leaves, chopped
2-3 Thai parsley leaves
50 g Bean sprouts
4 Red chilies, sliced
3 Limes, cut into wedges
2 tablespoons Chili sauce
2 tablespoons Fish sauce

Place chicken and carcasses in a large pot. Add water and bring to the boil over medium heat. Add cinnamon stick, star anise and grilled ginger and onions. When chicken is cooked, remove and place in cold water until cooled. Shred meat and set aside. Place carcass back into stock and continue to boil for 1 hour more. Remove and discard chicken carcasses. Add salt, sugar and fish sauce. Divide rice vermicelli and bean sprouts into 6 serving bowls. Top with shredded chicken. Pour hot stock over and sprinkle with pepper. Serve with garnishing ingredients.

Pound each breast between two sheets of plastic wrap with a mallet or rolling pin until 1 cm thick. Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved. Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once halfway through. Once the chicken has marinated, bring a saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve. Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large deep frying pan and cook the chicken, skin-side-down over medium heat for 4-5 minutes – remove form the pan (the chicken should not be quite cooked through). Add the reserved marinade and 3 tablespoons water to the pan and scrape any sediment stuck to the base. Bring to the boil over high heat, then return the chicken (skin-side-up) with any juices to the pan. Cook for 4-5 minutes, or until just cooked through, turning once to coat (If the sauce is still a little runny, remove the chicken and boil the sauce over high heat until it is slightly syrupy). Rest the chicken for a few minutes. To serve, divide the rice among four serving plates and place the chicken (either whole or sliced on the diagonal) on top. Drizzle with a little sauce and serve with steamed Asian greens)

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Garnishing
2 Spring onions (scallions), thinly sliced
3-4 Polygonum leaves, finely chopped

In a deep pot, pour in just enough water to submerge chicken and bring to the boil. Place chicken in and boil for 30 minutes until well cooked. Remove chicken and reserve stock. Plunge chicken into cold water and leave until slightly cooled. Shred meat and set aside. Discard chicken carcass. Place rice and glutinous rice in reserved stock. Bring to the boil then lower heat and simmer, stirring constantly. Cook until rice is very soft and mixture is thick. Add fish sauce, sugar and chicken seasoning powder. To serve, ladle porridge into individual serving bowls. Top with shredded chicken and garnish with spring onion and polygonum leaves. Sprinkle with pepper. Tips Instead of discarding the chicken gizzard and liver when cleaning the chicken, you can also serve them with the porridge. Wash and rinse thoroughly then drain and slice into small pieces. Heat some oil and saute 1 chopped shallot until fragrant. Add chicken gizzard and liver. Season with 1 teaspoon fish sauce. Add to porridge before serving.

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For garnishing
2-3 Spring onions (scallions), chopped
2-3 sprigs Coriander (cilantro) leaves, chopped
1-2 sprigs Polygonum leaves, finely chopped

Heat cooking oil and fry shallots and garlic until fragrant. Add chicken gizzard and stir fry for 5 minutes before adding wood ear fungus, fish sauce, sugar and chicken seasoning powder. Mix well. Set aside. In a large pot, bring water to the boil then add salt and chicken. Leave to boil for 30 minutes. Add stir fried chicken gizzard and wood ear fungus. Season with more fish sauce, sugar and chicken seasoning powder to taste. When chicken is cooked, remove and leave to cool before shredding meat. Divide glass noodles equally into serving bowls. Top with shredded chicken meat, chicken gizzard and wood ear fungus. Pour stock over and garnish with spring onions, coriander and polyganum leaves. Sprinkle with some pepper and serve with chili and lime wedges on the side.

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Clean and cut chicken into four pieces. Place in boiling water and simmer for 2 minutes. Drain and place under cold running water. Drain again. Put rice and water in a deep pan and bring to boil. Add salt, corn oil and chicken pieces. Simmer for 1 hour, partially covered. Remove chicken from congee. Allow congee to simmer for another hour again, partially covered. Meanwhile, skin and debone chicken. Finely shred the meat. Return the skin and bones to the congee. To serve, discard skin and bones. Spoon congee into individual serving bowls. Top with equal portions of shredded chicken, scallion, coriander and ginger. Season with soy sauce, sesame oil and pepper to taste. Serve immediately.

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