Slow Cooker Thai Chicken

January: National Slow Cooker Month/National Meat Month

Our Thai friends, Nat and Jib W., were married exactly a week before us in their country. We met them through Islander’s brother, Kahuna; Jib was his college classmate at a university in the Pacific Northwest. Nat and Jib enjoy visiting Oahu whenever they can for vacation and decided to spend their 10th wedding anniversary there, too. Coincidentally, we returned to Hawaii to renew our vows on our own anniversary and were able to celebrate our special milestones with them! It was doubly fun!

We got to visit Nat and Jib in California when Islander had a conference there. They were wonderful hosts, showing us the San Francisco sites and treating us to Thai restaurants around town. Since then, they have opened a couple of successful Thai cafés of their own.

Although this Thai chicken recipe may not be as authentic as the ones Nat and Jib serve at their own home and restaurants, we are inspired by our Thai friends to make this meat dish in a crockpot for an easy, ethnic meal. Try this tender and tasty Slow Cooker Thai Chicken recipe during National Slow Cooker Month and National Meat Month.

Recipe

(Adapted from Woman’s Day Specials SlowCooking Magazine – 2005)

Ingredients

• 2½ pounds of favorite chicken pieces (we used drumsticks)
• 1 cup salsa (medium or hot)
• ¼ cup peanut butter
• juice of one small lime
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, grated
• ½ cup peanuts, chopped
• 2 tablespoons cilantro, chopped

Directions

Place the chicken in the bottom of the slow cooker pot. In a bowl, mix the salsa, peanut butter, lime juice and soy sauce.

Grate the ginger and mix into the sauce. Pour over the chicken in the slow cooker. Cover and cook on high for 3-4 hours or on low for 6-8 hours or until the chicken is tender. Transfer the chicken to a platter and pour the sauce over it. Sprinkle with peanuts and cilantro. Serve hot with steamed white rice.

Notes

• Thanks to the G4 Family for the slow cooker. It has come in handy for many of our crockpot blog post recipes.
• Thanks to Lisa L. for the Thai silk background used in the final food photo above. She had served in Thailand as a U.S. naval reservist.
• Try using chunky/crunchy peanut butter for added texture in this recipe. Also, garnish with green onions for a zestier flavor.
• We used Reynold’s brand slow cooker liners on the bottom of our crockpot for easy cleanup.

Chupe de Camarones Peruano

(Peruvian Shrimp/Crayfish Soup)

January: National Soup Month

Look at the little llama (pictured below) that Islander’s friend, Tina P., brought back as a souvenir for her after a trip from Peru. The plush toy is so cute and cuddly and the fur feels ultrasoft! Tina said it can get chilly in her country, especially in the Andes mountains. Llama wool is made into sweaters and blankets to keep the Peruvian people cozy and warm in the winter and in higher elevations.

Another way one can keep warm is by eating chupe de camarones (shrimp/crayfish soup), a dish originating from Arequipa in the country’s coastal region but is popular throughout Peru. Packed with potatoes, various vegetables and shrimp or crayfish, mixed with milk and topped with an egg, the seafood stew is both hearty and heartwarming. Prepare this Peruvian shrimp/crayfish soup to keep warm in the winter and to observe National Soup Month.

Recipes

(Adapted from Cocina Peruana, Nuestro Sabor Para el Mundo by Walter H. Wust)

Ingredients

• 2 cloves garlic
• 1 small onion
• 2 tablespoons oil
• 1 large tomato
• 3 cups water
• 1 large potato
• ½ cup carrots
• ¼ cup peas
• 1 cup shrimp or crayfish, shelled and deveined
• ¼ cup evaporated milk
• salt and pepper to taste
• 2-3 eggs
• 2-3 cooked shrimp or crayfish in its shell (optional)
• parsley leaves (optional)

Directions

Peel and crush the garlic cloves. Chop the onion and tomato. Wash, peel and dice the potato. Slice the carrots. In a large pot, heat the oil and saute the garlic cloves and chopped onion until transparent and soft. Stir in the chopped tomatoes until it gives out a reddish tinge.

Pour in the water to cover the potatos and carrots. Boil for about 20-30 minutes or until the vegetables are soft, adding another ½ cup or more of water if evaporated. Mix in the peas and shrimp or crayfish. Cook until the seafood is pink. Stir in the milk. Salt and pepper to taste. Keep the stew warm while cooking the eggs. Heat a little oil in a small skillet or omelet pan. Fry each egg. Blot off excess oil on the eggs with paper towels if necessary. Ladle the soup in bowls and top each with an egg. Garnish with a cooked shrimp or crayfish and parsley. Yield: 2-3 servings.

Notes

• Because Peru is in the southern hemisphere, the winter season is during the months of July and September.
• Muchas gracias to amiga Tina P. for gifting Islander with the llama and many other Peruvian souvenirs and to Hermano Brian H. for letting us borrow his bilingual cookbook (he ministered in Peru for a few years).

Won Ton

January: National Soup Month

Have a ton of fun by cooking crispy won tons or boiling them in a broth. For our new year’s festivities, we frequently feature fried won tons as an appetizer. For cold weather comfort food, we savor the soup. We doubled up on this delightful dumpling recipe post for our blog to wish our readers both a Happy New Year and Happy National Soup Month!

Recipe

(Adapted from Daddy)

For the crispy won tons

• 1 pound ground pork
• 1 small can water chestnuts, drained
• 1 large carrot, washed and peeled
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 tablespoons oyster sauce
• won ton pi (wrappers)
• 1 egg, lightly beaten with a little water

Directions

Dice the water chestnuts finely. Grate the carrot. In a mixing bowl, combine the ground pork with the diced water chestnuts and grated carrot. Season with black pepper, garlic powder and oyster sauce.

With a won ton pi point down, place a heaping teaspoon of filling in the middle. Moisten the top edges with the egg wash. Press upwards to seal the triangle. Join the bottom points together, sealing with the egg wash.

Place each won ton in a tray lined with waxed paper. Freeze until firm. Transfer to a zipper-top plastic bag until ready to cook. For crispy appetizers, heat the oil and fry the frozen won tons in small batches until golden brown. Be careful not to splatter the hot oil while fyring them. Drain on paper towels. Serve with a favorite dipping sauce.

For the won ton soup

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• ½ teaspoon sesame oil
• 1 bunch of baby bok choy leaves, cut into two-inch pieces

Directions

For a hearty soup, do not fry the won tons. Instead, boil the chicken broth in a large pot. Mix in the soy sauce, sherry and sesame oil. Add frozen won tons and lower the heat to simmer for about 5-10 minutes or until the filling is cooked through. For the last few minutes of cooking, add the boy choy leaves. Ladle into soup bowls and serve hot.

Notes

• February 4 is National Homemade Soup Day.