Asian

Ingredients Broth: 2 tbl vegetable oil 1 large onion, cut in half 1 small hand ginger (few inches at least), roughly sliced 1 bunch cilantro 3 star anise pods 1 cinnamon stick 4 cloves 1 tsp fennel seeds 1 tsp coriander seeds 8 cups of water 6-8 chicken drumsticks (or thighs) 1/4 cup fish sauce 2 tbl rock sugar For serving: 4 servings pho noodles prepared according to package directions 1 small red onion thinly sliced 1/2 cup thinly sliced green onions (white only) 2 cups mixed herbs Cilantro, basil mint 2 cups bean sprouts 1 jalapeño sliced Lime wedges Hoisin sauce and Siracha Instructions Heat oil in pressure cooker (on sauté mode) on high heat until smoking. Add halved onions, ginger, and cook without moving until well charred (~5 minutes). Take this step seriously, more char is good, make it smoke! Lower heat if smoking excessively. Add rest of broth ingredients to pot. Seal pressure cooker and set for high pressure and heat for 30 minutes. Note: time does not include time it takes to get to pressure/temperature. When done, release pressure valve (for electric pressure cookers) and wait until safe to open. Cook noodles according to package directions and set aside. Get ready other serving ingredients and set aside. After opening pressure cooker, remove chicken to cutting board and debone it. Rest of broth should be put through a fine mesh strainer into a clean pot. Discard anything caught in the strainer. To serve: split noodles, chicken, sliced onion, green onion into bowls. Pour broth into bowls. Serve and individuals add herbs, sprouts, peppers, lime, and sauces as desired.

Ingredients 4 chicken thighs (or two breasts but thighs are better) Salt and pepper 1 tbsp butter 2 tsp vegetable oil 2 inches fresh ginger, minced 2 cloves garlic, minced 3 tbsp soy sauce 2 tbsp mirin 4 cups good chicken stock (kitchen basics) Salt to taste 2 packs dried ramen noodles (or equivalent in rice noodles) Veggies (at least 2-3 cups of following, your choice): spinach, green onions thinly chopped, jalapeño, peeled carrot (with a potato peeler), can sweet corn (this is really good in this), diced sweet peppers (the kind that don’t need to be cooked), thinly sliced red onion Instructions With butter in medium sized soup pot, cook chicken on both sides (few minutes each) until golden. Make sure to season generously with salt and pepper. Then transfer to sheet and cook in oven another 15 minutes or so until well cooked. Slice or shred and set aside In same pot on medium heat, heat oil and saute garlic and ginger for a few minutes until soft. Add soy sauce and mirin and cook 1 more minute. Add broth and simmer for 15 minutes Cook noodles separately according to package directions Veggies: If any of them need it, saute briefly with sesame seed oil and rice vinegar. This does add a nice flavor and definitely do this if making vegetarian Assemble bowls with mix of veggies, noodles, and chicken. Pour boiling broth on it all and serve. Top with jalapeño at table as desired Notes To make vegetarian, skip the chicken and use very good veggie broth instead of chicken. In this case make sure you saute briefly any veggies with the sesame seed oil and rice vinegar (not much of each and just enough to get the flavor). This adds a nice richness in flavor Cook the noodles separate and not in the broth to conserve water of broth and stretch this to two servings

Ingredients Olive oil for cooking (just a few tbsp at most) 1.5 pounds chicken thighs cut into 0.5" chunks Salt and pepper to taste (for the chicken) 5 cloves garlic minced 1 red or orange bell pepper, diced 1 onion diced 4 tbsp red curry paste (or most of a small bottle) 2 tbsp grated or minced ginger 6 cups chicken broth 1 can coconut milk (full fat) 7 oz rice noodles 2 tbsp fish sauce 3 tsp brown sugar 6 green onions sliced small 1/2 cup chopped cilantro 1/2 cup chopped basil 2.5 tbsp lime juice Instructions In a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don’t have to fully cook. Set aside but leave the drippings in pot Add garlic, pepper, and onion. Cook until tender Ginger and curry paste. Stir for <1 minute until fragrant Add chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken Add noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package) Remove from heat and add remaining ingredients and stir well Serve Notes If you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor

Ingredients Olive oil for cooking (just a few tbsp at most) 1 lb spicy italian sausages (NOT ground, the sausages) 0.33 cup soy sauce 2 tbsp fish sauce 3 tbsp white sugar 1 small yellow onion diced 1 green bell pepper diced 1 large head of broccoli, just the crowns chopped into small crown sizes 1/2 cup chili garlic sauce 1 cup rice cooked to package directions Instructions Grill the sausages whole until cooked through. Then chop into 0.5 in bits. Have ready to go Combine soy sauce, fish and sugar in small bowl In large nonstick pan over medium high heat, add some oil and cook the veggies until just tender Add sausage and chili garlic sauce and cook for another minute or two stirring well Add soy sauce mixture and continue cooking over med heat until things are fully cooked and mixed. Cook another few minutes. Add some water if it starts to dry out Serve over rice

Broth: 6 Cups good chicken broth (kitchen basics preferred) 1 jalapeno (thinly sliced, with or without seeds) 4 cloves garlic (smashed) Large thumb of Ginger (peeled and sliced) 4 tbl Gochujang 1 tbl chili crisp (little less if not quite as spicy preferred) 1 tbl soy sauce 1 tbl sesame oil (toasted is fine too) 1 tsp chili-garlic sauce 1 tsp rice wine vinegar (seasoned or unseasoned) Siracha (to taste, only a tsp if not sure) For the Ramen: 1/2 pound chicken breast 2 packets of ramen 1 large carrot (thinly sliced) 1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach) 1 tsp sesame oil 1 tsp rice wine vinegar ...

Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings: Handful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles

Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.