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Recipes with skinless chicken thigh

4 recipes that use skinless chicken thigh, with photos, step-by-step instructions and cook times. The quickest, Chawanmushi, takes 35 minutes. It is most often cooked with carrot, garlic and ginger.

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Kerala chicken stew

Easter morning in a Syrian Christian home in Kottayam or Thrissur means lacy appam and a pot of chicken ishtu, and the same stew is the classic breakfast in Kochi's old hotels: bone-in chicken and potatoes simmered in coconut milk with cinnamon, cloves, cardamom, ginger and green chilli until tender. It is creamy, fragrant and mild enough for children. A portion is about 390 kcal; skinless thighs and part-thin coconut milk keep it lighter than most. The mistake most people make is cooking the potatoes in the thick coconut milk from the start, so the milk splits by the time the chicken is done; cook in the thin milk and add the thick at the end. Chef's tip: fry a few slices of shallot in coconut oil and scatter them over just before serving; it adds a sweet, toasted edge.

50 minIndianChickenGluten free
by KrazyBadal 0 views

ChawanmushiSteamed egg custard

Chawanmushi, "steamed in a tea bowl", is served in small lidded cups at the start of a kaiseki dinner in Kyoto, at sushi counters across Japan, and at home on cold evenings: a just-set egg custard made with dashi, so light it trembles, hiding pieces of chicken, prawn, shiitake and a ginkgo nut or two. It is eaten hot with a spoon. Eggs and prawns are allergens. A cup is about 110 kcal. The most common mistake is steaming on a high heat, which makes the custard puff up full of holes; keep the heat low and set the lid slightly open. Chef's tip: strain the egg mixture through a fine sieve before pouring; it removes the stringy whites and bubbles and gives a mirror-smooth top.

35 minJapaneseSnacks & Starters
by KrazyBadal 0 views

Gỏi gà bắp cảiChicken cabbage salad

Gỏi gà turns up wherever Vietnamese families gather around a pot of chicken: alongside cháo gà at a weekend lunch, at death anniversaries and at roadside chicken restaurants on the way out of Saigon. Shredded poached chicken is tossed with fine cabbage, onion pickled briefly in vinegar and a fistful of peppery rau răm, then dressed with lime, fish sauce and sugar, so it is lean, crunchy and full of herbs. Chef's tip: soak the sliced onion in vinegar water for 10 minutes; raw onion left as it is overwhelms the delicate chicken.

40 minVietnameseChickenGluten free
by KrazyBadal 0 views

Gentse waterzooiCreamy chicken and vegetable stew

Ghent claims waterzooi as its own, and in the cafés around the Korenmarkt it is served in deep plates as a cross between soup and stew. Originally made with river fish, the city's version today is nearly always chicken, poached gently with leek, carrot, celery and potato, then the broth is enriched with cream and egg yolk until it turns silky and pale gold. It is eaten all year but tastes best on a damp Flemish evening, with crusty bread for the last of the broth. The mistake to avoid is boiling it after the yolks go in, which scrambles them; keep it below a simmer while it thickens. Chef's tip: cut the vegetables into fine, even julienne so they cook in the same time and look neat in the bowl.

75 minBelgianChickenGluten free
by KrazyBadal 0 views

Goes well with skinless chicken thigh