• Water
      • Carrot (cut into pieces)
      • Radish (cut into pieces)
      • Coriander roots
      • Oyster sauce (low sodium recipe)
      • Fish sauce (low sodium recipe)

 Ground chicken breast
      • Soy sauce (low sodium formula)
      • Sesame oil 
      • Chopped coriander roots 
      • Minced garlic
      • Ground black pepper
      Water
      • Olive oil
      • Soup Vegetables
      • Boiled bok choy
      • Red chicken
      • Coriander (for decoration)
      • Lime juice 
      • Chili powder

Chicken breast meat, skin removed
      • Fish sauce (low sodium recipe)
      • Soy sauce (recipe Low sodium)
      • Oyster sauce (low sodium recipe)
      • Dark soy sauce
      • Sliced ​​green onions and cilantro
      • Sliced ​​bird’s eye chilli
      • Brown rice
      • Fried eggs

1. Take chicken bosom meat, strip off the skin and cut into an adequate number of pieces. word Marinate with fish sauce, light soy sauce, clam sauce and a little dim soy sauce. Marinate for around 30 minutes
. 2. Then, at that point, barbecue the chicken in a Teflon dish until cooked. Move to a plate and sprinkle with spring onions and slashed coriander. Add 1 finely slashed elevated bean stew for a wonderful taste. Eat with earthy colored rice and broiled eggs. (This time I ran out of earthy colored rice, so I ate white rice all things considered.)

 chicken eggs
      • vegetable broth
      • salt or fish sauce (Low sodium recipe)
      • Chicken breast (cut into small pieces)
      • Shiitake mushrooms (cooked)
      • Narutomaki (chikuwa or hue guai as you like)
      • Brown rice

   1. Beat chicken eggs. Add vegetable broth and season with salt. Use a fine-mesh strainer to filter 2 times to make the egg texture smooth and not foamy. Add the chicken breast meat.
          2. Steam it over low heat until almost cooked. Place the boiled shiitake mushrooms in the Narutomaki and steam for another 3 minutes. Take out and serve with brown rice

• Chicken breast meatballs
      Vegetable broth
      • Brown rice noodles
      • Vegetables As desired 
      • Chili powder
      • Lime juice
      • Fish sauce (low sodium recipe)
      • Roasted garlic

Chinese cabbage
      • Radish 
      • Soy sauce (low sodium formula)

1. Make chicken bosom meatballs. Via preparing the chicken bosom with fish sauce to diminish sodium. Decreased sodium soy sauce and pepper Then mix it (I utilize a Food Processor). Once mixed until it begins to turn out to be fine, add ice and mix until the surface begins to get tacky, then shape it into balls.
2. Bubble high temp water and turn the intensity down to the most reduced level. Add the meatballs to a bubble and when cooked they will drift up. Scoop out and save.
3. Make vegetable soup by bubbling water with Chinese cabbage and radishes. Add soy sauce to decrease sodium a bit.
4. Absorb the rice noodles and afterward singe them boiling water. Whiten your #1 vegetables. Then place in a bowl and add soup. Put in the chicken bosom meatballs. Season with bean stew powder, lime squeeze, and diminished sodium fish sauce. Sprinkle a little with simmered garlic. (We prepare our own garlic once more. Prepared here, the smell sticks in the stove for three days) prepared to serve

100 grams of diced tilapia
      • Coarse salt 
      • Ground pepper 
      • Ready-made crispy flour
      • Vegetable oil (for frying)
      • 1 teaspoon minced garlic
      • Olive oil 1 1/2 teaspoons
      • 1 tablespoon diced carrots 
      • 1 tablespoon diced broccoli • 1 tablespoon diced 
      pumpkin •
      3/4 cup cooked riceberry
      • 2 teaspoons shiitake mushroom sauce
      • 1/2 teaspoon soy sauce
      • 1/4 teaspoon sugar
      • 6-7 fried cashew nuts •
      1 teaspoon toasted sunflower seeds •
      Fish sauce mixed with lime juice and bird’s eye chilli

How to make Stir-Fried Riceberry with Fish:

          1. Sprinkle salt and ground pepper on the tilapia, then toss it in enough crispy fried flour. Put it in vegetable oil and fry on medium heat until golden brown. Scoop up and let the oil drain. Prepare.
          2. Fry the garlic with olive oil until golden brown and fragrant. Add carrots, broccoli, pumpkin, and riceberry and stir gently until combined.
          3. Season with shiitake mushroom sauce, soy sauce, and sugar. Sand, salt and pepper. Stir until combined.
          4. Add the fried fish and gently fold together. Transfer to a serving plate. Sprinkle with cashew nuts and sunflower seeds. Serve with fish sauce mixed with lime juice and bird’s eye chilli

How about we go on with one more seared rice recipe, quinoa broiled rice, utilizing the superfood quinoa rather than rice. Pan sear it with chicken bosom. Add soybeans and peanuts to make it amusing to bite. Add cabbage and blend well. Serve hot, fragrant and extremely flavorful.

Elements for Quinoa Broiled Rice

• 1 cup of Quinoa (cleaned)
• Soup 1-3/4 cups chicken
• 1 egg
• 1/2 teaspoon sesame oil
• 2 teaspoons nut oil •
1 enormous chicken bosom (cut into pieces)
• Salt
• Ground pepper
• 1 cup destroyed cabbage
• Seeds 1/2 cup soybeans (frozen)
• 1/2 cup salt-simmered peanuts
• 2 cut spring onions
• Cilantro (for improvement)

Sauce Fixings

• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon + 1 teaspoon sugar
• 1 tablespoon + 1 teaspoon peanut butter
• 2 teaspoons bean stew garlic sauce

Step by step instructions to make quinoa seared rice

1. Heat up the soup until it bubbles, add the quinoa. Cook over low intensity for around 15 minutes until the quinoa is cooked and has a similar consistency as water. Utilize a fork to delicately mix the quinoa until it is brittle. Put away until warm and prepared to plan.
2. Put the sauce fixings in a porcelain bowl. Put in the microwave for around 20 seconds. Eliminate from the broiler and blend well. Put away.
3. Blend eggs in with sesame oil.
4. Add nut oil to the skillet. Heat to the point of boiling and intensity until hot. Add chicken bosom that has been marinated with salt and pepper and sautéed food in a container until cooked. Move to a plate and get ready.
5. Pan sear cabbage with soybean seeds and spring onions together until cooked through, around 2-3 minutes. Spread the vegetables on the edge of the dish so they are even. center compartment Then, at that point, add the egg combination to the middle and mix until cooked. Add the seared chicken bosom, trailed by the quinoa, sauce fixings, and cooked peanuts and mix until all around joined. Move to a plate, sprinkle with hacked spring onions and coriander, prepared to serve.

8. Hom Nil Rice with Chicken Breast Kua Kling

At noon, I saw a friend eating Kua Kling Tuna and wanted to eat some. But when I got home and wanted to scream, I forgot to stop and buy tuna. Open the refrigerator and there’s only chicken meat. It’s not a problem, right? If so, make Kua Kling Chicken Breast with a recipe from Ms. Angelisa, a member of Pantip.com website.  We choose only chicken breast meat, no skin. It’s finely chopped while stir frying, and it really smells fragrant with spices. As for the rice that we serve together, choose Hom Nil rice, it’s good and nutritious to eat. Add some fresh vegetables. Enjoy until the morning.

Ingredients: Hom Nil Rice and Chicken Breast Kua Kling

• Bird’s eye chilli
• Shallot
• Garlic •
Lemongrass •
Turmeric
• Chicken breast meat (skin removed)
• Olive oil
• Curry paste
• Fish sauce (low sodium formula)
• Oyster sauce Oysters (low sodium recipe)
• Shredded kaffir lime leaves
• Khao Hom Nin

How to make Khao Hom Nin with Kua Kling Chicken Breast:

1. Pound the bird’s eye chilli with shallots, garlic, lemongrass, and turmeric until fine
. 2. Finely chop the breast meat. Heat a pan and add a little olive oil. Add the curry paste and stir fry until fragrant. Stir in the chicken. Season with fish sauce and oyster sauce, sprinkle with shredded kaffir lime leaves. Serve with fragrant rice

9. Earthy colored rice and pan-seared shrimp with youthful stew

Another simple, clean food that I’d like you to attempt is: Earthy colored rice with shrimp pan-seared stew recipe from Mr. isweet, an individual from Pantip.com site. Pan sear the youthful bean stew with shrimp. Season to be marginally pungent and eat with earthy colored rice. Or on the other hand you could add new natural product too. I wouldn’t fret. It’s so natural. Where might you at any point veer off-track?

Fixings: Earthy colored rice with pan-seared youthful chilies with shrimps

• Olive oil
• Minced
• Youthful chilies cut slantingly
shrimp
• Soy sauce
• Cooked earthy colored rice Ready
• New organic product as wanted.

Instructions to make earthy colored rice and sautéed shrimp with youthful chilies:

1. Heat a container and add barely sufficient olive oil to cover the dish. Add a little minced garlic and pan fried food until fragrant.
2. Add youthful stew and pan fried food first, trailed by the shrimp. (Since the shrimp cook quicker) Season with a touch of soy sauce. At the point when the shrimp is cooked, switch off the intensity. Present with earthy colored rice and product of your decision

10. Brown rice and three kinds of mushrooms stir-fried with dried chili.

          Clean food doesn’t always have to be bland. If anyone wants something spicy, come and try the three kinds of mushrooms stir-fried with dried chili, a recipe from Ms. Angelisa, a member of Pantip.com.  Add 3 kinds of mushrooms as you like. The one thing that cannot be missed is the dried chili, our hero, who pounded it with Garlic before frying with chicken breast. Let me tell you, it smells great even if you sneeze and cough while making it. 

Ingredients: brown rice and three types of mushrooms stir-fried with dried chili

      • garlic
      • dried chili
      • olive oil
      • chicken breast, cut into pieces
      • three mushrooms 
      • reduced-sodium seasoning 
      • cut spring onion

How to make brown rice and three types of mushrooms stir-fried with dried chili:

          1. Pound garlic and dry chili together.
          2. Heat a pan and add a little olive oil. Add pounded chili and garlic and stir until fragrant. Add chicken breast, followed by three mushrooms. Season with reduced sodium seasoning. When cooked, sprinkle with chopped green onions and serve