Thai Chicken Set
1 hour 20 minutes
1 Servings
The Thai-style chicken is simple and easy to prepare at home. It gives plentiful, well-balanced flavours with slightly sweet, sour, herbaceous and umami notes.
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- Rice
Brown rice 50 g - Thai Chicken
- Tom Yam Soup
- Somtam
- Thai Green Tea Jelly
Nutrition Value in 1 Serving
Calories
574.6 kcal
Carbohydrate
77.3 g
Fat
15.1 g
Protein
32.4 g
- Rice
Brown rice 80 g - Thai Chicken
- Tom Yam Soup
- Somtam
- Thai Green Tea Jelly
Nutrition Value in 1 Serving
Calories
673.6 kcal
Carbohydrate
85.3 g
Fat
19.6 g
Protein
38.9 g
- Rice
Brown rice 120 g - Thai Chicken
- Tom Yam Soup
- Somtam
- Thai Green Tea Jelly
Nutrition Value in 1 Serving
Calories
835.6 kcal
Carbohydrate
96.0 g
Fat
29.1 g
Protein
47.5 g
Thai Chicken
Ingredients A:
| 50 g | Chicken cut |
| 1/2 tbsp | AJI-NO-MOTO® |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
Ingredients B:
| 1 tsp | Cooking oil |
| 1 pc | Lemongrass, bruised |
| 2 pcs | Kaffir lime leaves |
| 2 tsp | Oyster sauce |
| 1 tbsp | Chili sauce |
| 1 tsp | Brown sugar |
| 1/2 cup | Water |
| 2 tsp | Calamansi juice |
| 1 tsp | TUMIX® Chicken Stock |
| 1/4 no | Holland onion, sliced |
| Some | Sesame seed, garnishing |
| Some | Chives, garnishing |
Ingredients C: fine blend
| 1 pc | Shallot |
| 4 pips | Garlic |
| 1 cm | Turmeric |
| 4 pcs | Red chili |
| 3 pcs | Green chili |
| 3 pcs | Bird eyes chili |
| 1/2 cup | Water |
- Marinate the chicken with AJI-NO-MOTO®, turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- In a frying pan, stir fry lemongrass, ingredients (C) and kaffir lime leaves until fragrant.
- Add in oyster sauce, chili sauce, brown sugar, water and calamansi juice.
- Add in the chicken and season it with TUMIX®.
- Add in the onion and let the gravy simmer.
- Garnish with sesame seeds and chopped chives if desired. Ready to serve.
Tom Yam Soup
Ingredients:
| 500 ml | Water |
| 3/4 tsp | SERI-AJI® Tom Yam Seasoning |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 20 g | Chicken breast, cubed |
| 5 pcs | Oyster mushrooms, torn into pieces |
| 1/2 pc | Tomato, cut into wedges |
| 1 pc | Kaffir lime leaf, torn |
| 1 pc | Lemongrass, bruised |
| 1 pc | Birds eye chili, bruised (optional) |
| 1/2 tbsp | Lime juice |
- Boil water, add in SERI-AJI® and TUMIX®.
- Add chicken, mushrooms, tomato, kaffir lime leaf, lemongrass and chili.
- When the chicken is cooked, add lime juice and turn the heat off.
- Ready to serve.
Somtam
Ingredients:
| 3 pcs | Bird eyes chilies |
| 1 pip | Garlic cloves |
| 1 tsp | Dried shrimp |
| 1 tsp | Roasted unsalted peanuts |
| 1 tsp | AJI-NO-MOTO® |
| 1 tsp | Palm sugar, softened |
| 2 tsp | Fresh lime juice |
| 1 tsp | Fish sauce |
| 1 pc | Long bean, ends trimmed, cut into 2-inch pieces |
| 2 pcs | Cherry tomatoes, cut to hair |
| 1 cup | Shredded young papaya |
- In a wooden mortar, pound in chilies, garlic, dried shrimp and peanuts.
- Add in AJI-NO-MOTO®, palm sugar, lime juice and fish sauce. Stir with pestle a using circular motion.
- Pound in long bean and tomato.
- Lastly add in the shredded green papaya and stir well until well combined.
- Ready to serve.
Thai Green Tea Jelly
Ingredients:
| 200 ml | Water |
| 1 tsp | Thai green tea powder |
| 150 ml | Low fat milk |
| 1 tsp | Agar-agar powder |
| 2 sachets | Pal Sweet® Sweetener |
- Bring water to a boil, stir in green tea powder, let the tea leaf bloom then strain it. The water will turn green.
- Add in the agar-agar powder and half of the low fat milk. Stir constantly.
- Turn the heat off and add Pal Sweet®.
- Pour into a mold and let it set and chill. Serve it cold with half of the remaining low fat milk.
Thai Chicken
Ingredients A:
| 80 g | Chicken cut |
| 1/2 tbsp | AJI-NO-MOTO® |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
Ingredients B:
| 1/2 tbsp | Cooking oil |
| 1 pc | Lemongrass, bruised |
| 2 pcs | Kaffir lime leaves |
| 2 tsp | Oyster sauce |
| 1 tbsp | Chili sauce |
| 1 tsp | Brown sugar |
| 1/2 cup | Water |
| 2 tsp | Calamansi juice |
| 1 tsp | TUMIX® Chicken Stock |
| 1/4 no | Holland onion, sliced |
| Some | Sesame seed, garnishing |
| Some | Chives, garnishing |
Ingredients C: fine blend
| 1 pc | Shallot |
| 4 pips | Garlic |
| 1 cm | Turmeric |
| 4 pcs | Red chili |
| 3 pcs | Green chili |
| 3 pcs | Bird eyes chili |
| 1/2 cup | Water |
- Marinate the chicken with AJI-NO-MOTO®, turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- In a frying pan, stir fry lemongrass, ingredients (C) and kaffir lime leaves until fragrant.
- Add in oyster sauce, chili sauce, brown sugar, water and calamansi juice.
- Add in the chicken and season it with TUMIX®.
- Add in the onion and let the gravy simmer.
- Garnish with sesame seeds and chopped chives if desired. Ready to serve.
Tom Yam Soup
Ingredients:
| 500 ml | Water |
| 3/4 tsp | SERI-AJI® Tom Yam Seasoning |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 20 g | Chicken breast, cubed |
| 5 pcs | Oyster mushrooms, torn into pieces |
| 1/2 pc | Tomato, cut into wedges |
| 1 pc | Kaffir lime leaf, torn |
| 1 pc | Lemongrass, bruised |
| 1 pc | Birds eye chili, bruised (optional) |
| 1/2 tbsp | Lime juice |
- Boil water, add in SERI-AJI® and TUMIX®.
- Add chicken, mushrooms, tomato, kaffir lime leaf, lemongrass and chili.
- When the chicken is cooked, add lime juice and turn the heat off.
- Ready to serve.
Somtam
Ingredients:
| 3 pcs | Bird eyes chilies |
| 1 pip | Garlic cloves |
| 1 tsp | Dried shrimp |
| 1 tsp | Roasted unsalted peanuts |
| 1 tsp | AJI-NO-MOTO® |
| 1 tsp | Palm sugar, softened |
| 2 tsp | Fresh lime juice |
| 1 tsp | Fish sauce |
| 1 pc | Long bean, ends trimmed, cut into 2-inch pieces |
| 2 pcs | Cherry tomatoes, cut to hair |
| 1 cup | Shredded young papaya |
- In a wooden mortar, pound in chilies, garlic, dried shrimp and peanuts.
- Add in AJI-NO-MOTO®, palm sugar, lime juice and fish sauce. Stir with pestle a using circular motion.
- Pound in long bean and tomato.
- Lastly add in the shredded green papaya and stir well until well combined.
- Ready to serve.
Thai Green Tea Jelly
Ingredients:
| 200 ml | Water |
| 1 tsp | Thai green tea powder |
| 150 ml | Low fat milk |
| 1 tsp | Agar-agar powder |
| 2 sachets | Pal Sweet® Sweetener |
- Bring water to a boil, stir in green tea powder, let the tea leaf bloom then strain it. The water will turn green.
- Add in the agar-agar powder and half of the low fat milk. Stir constantly.
- Turn the heat off and add Pal Sweet®.
- Pour into a mold and let it set and chill. Serve it cold with half of the remaining low fat milk.
Thai Chicken
Ingredients A:
| 120 g | Chicken cut |
| 1/2 tbsp | AJI-NO-MOTO® |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
Ingredients B:
| 1 tbsp | Cooking oil |
| 1 pc | Lemongrass, bruised |
| 2 pcs | Kaffir lime leaves |
| 2 tsp | Oyster sauce |
| 1 tbsp | Chili sauce |
| 1 tsp | Brown sugar |
| 1/2 cup | Water |
| 2 tsp | Calamansi juice |
| 1 tsp | TUMIX® Chicken Stock |
| 1/4 no | Holland onion, sliced |
| Some | Sesame seed, garnishing |
| Some | Chives, garnishing |
Ingredients C: fine blend
| 1 pc | Shallot |
| 4 pips | Garlic |
| 1 cm | Turmeric |
| 4 pcs | Red chili |
| 3 pcs | Green chili |
| 3 pcs | Bird eyes chili |
| 1/2 cup | Water |
- Marinate the chicken with AJI-NO-MOTO®, turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- In a frying pan, stir fry lemongrass, ingredients (C) and kaffir lime leaves until fragrant.
- Add in oyster sauce, chili sauce, brown sugar, water and calamansi juice.
- Add in the chicken and season it with TUMIX®.
- Add in the onion and let the gravy simmer.
- Garnish with sesame seeds and chopped chives if desired. Ready to serve.
Tom Yam Soup
Ingredients:
| 500 ml | Water |
| 3/4 tsp | SERI-AJI® Tom Yam Seasoning |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 20 g | Chicken breast, cubed |
| 5 pcs | Oyster mushrooms, torn into pieces |
| 1/2 pc | Tomato, cut into wedges |
| 1 pc | Kaffir lime leaf, torn |
| 1 pc | Lemongrass, bruised |
| 1 pc | Birds eye chili, bruised (optional) |
| 1/2 tbsp | Lime juice |
- Boil water, add in SERI-AJI® and TUMIX®.
- Add chicken, mushrooms, tomato, kaffir lime leaf, lemongrass and chili.
- When the chicken is cooked, add lime juice and turn the heat off.
- Ready to serve.
Somtam
Ingredients:
| 3 pcs | Bird eyes chilies |
| 1 pip | Garlic cloves |
| 1 tsp | Dried shrimp |
| 1 tsp | Roasted unsalted peanuts |
| 1 tsp | AJI-NO-MOTO® |
| 1 tsp | Palm sugar, softened |
| 2 tsp | Fresh lime juice |
| 1 tsp | Fish sauce |
| 1 pc | Long bean, ends trimmed, cut into 2-inch pieces |
| 2 pcs | Cherry tomatoes, cut to hair |
| 1 cup | Shredded young papaya |
- In a wooden mortar, pound in chilies, garlic, dried shrimp and peanuts.
- Add in AJI-NO-MOTO®, palm sugar, lime juice and fish sauce. Stir with pestle a using circular motion.
- Pound in long bean and tomato.
- Lastly add in the shredded green papaya and stir well until well combined.
- Ready to serve.
Thai Green Tea Jelly
Ingredients:
| 200 ml | Water |
| 1 tsp | Thai green tea powder |
| 150 ml | Low fat milk |
| 1 tsp | Agar-agar powder |
| 2 sachets | Pal Sweet® Sweetener |
- Bring water to a boil, stir in green tea powder, let the tea leaf bloom then strain it. The water will turn green.
- Add in the agar-agar powder and half of the low fat milk. Stir constantly.
- Turn the heat off and add Pal Sweet®.
- Pour into a mold and let it set and chill. Serve it cold with half of the remaining low fat milk.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
Seri-Aji® Tom Yam Seasoning Recipes
TUMIX® Chicken Stock Recipes
