Type what you have

Ingredients

• ✓ chicken stock
• short-grain white rice
• coconut milk
• white sugar
• sea salt

Instructions

1. 1 Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
2. 2 Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
3. 3 Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

By michele pruett

Ingredients

• ✓ chicken stock
• butter
• bok choy
• jasmine rice
• olive oil
• chive
• black pepper

Instructions

1. 1 Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
2. 2 Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.

By Robert in SF

Ingredients

• ✓ chicken stock
• brown rice
• cranberry
• orange peel
• margarine
• celery
• shallot
• poultry seasoning
• pecan
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare rice according to package directions.
2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Ingredients

• ✓ chicken stock
• milk
• butter
• polenta
• parmesan cheese
• parsley
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
2. 2 Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
3. 3 Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

By ALEC1967

Ingredients

• ✓ chicken stock
• leek
• onion
• butter
• potato
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes.
2. 2 Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.
3. 3 Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.

By Derek Parker

Ingredients

• ✓ chicken stock
• ham hock
• salt pork
• onion
• bay leaf
• white sugar
• red pepper flakes
• collard green
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA

Ingredients

• ✓ chicken stock
• butter
• onion
• fennel
• zucchini
• curry powder
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
2. 2 Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
3. 3 Chop reserved fennel tops finely and sprinkle over soup before serving.

By Diana

Ingredients

• ✓ chicken stock
• pinto bean
• salt
• black pepper
• tomato
• dark beer
• onion
• cilantro
• jalapeno pepper
• garlic
• oregano
• bay leaf

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

By KIKI810

Ingredients

• ✓ chicken stock
• butter
• long-grain white rice
• jalapeno pepper
• green onion
• garlic
• chili powder
• cumin
• salt
• chipotle chile powder
• cayenne pepper
• tomato sauce
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a pot over medium-low heat. Stir rice, jalapeño, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
3. 3 Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes.
4. 4 Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
5. 5 Transfer rice to a platter and sprinkle chopped green onion on top.

By John Mitzewich

Ingredients

• ✓ chicken stock
• napa cabbage
• ginger root

Instructions

1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Ingredients

• ✓ chicken stock
• olive oil
• baby bok choy
• soy sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di

Ingredients

• ✓ chicken stock
• peanut butter
• tamarind pulp
• red chile pepper
• ginger root
• garlic
• hoisin sauce
• fish sauce
• coconut cream
• soy sauce

Instructions

1. 1 Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

By Alessandra

Ingredients

• ✓ chicken stock
• olive oil
• yellow curry paste
• chicken breast
• coconut milk
• onion
• red potato
• red thai chile pepper
• fish sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 2 Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3. 3 Stir fish sauce into chicken curry mixture just before serving.

By regancooks

Ingredients

• ✓ chicken stock
• water
• cornstarch
• thai seasoning blend
• white pepper
• egg
• chicken-flavored ramen noodle

Instructions

1. 1 Pour chicken stock and water into a large pot and bring to a boil.
2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Ingredients

• ✓ chicken stock
• broccoli
• olive oil
• chicken breast
• green onion
• garlic
• hoisin sauce
• chile paste
• soy sauce
• ginger
• red pepper
• salt
• black pepper

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
2. 2 Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
3. 3 Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

By amanda1432

Ingredients

• ✓ chicken stock
• chicken breast
• salt
• black pepper
• all-purpose flour
• peanut oil
• garlic
• cooking wine
• soy sauce

Instructions

1. 1 Season chicken with salt and black pepper. Toss with flour until coated.
2. 2 Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
3. 3 Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

By Steve Bowden

Ingredients

• ✓ chicken stock
• jasmine rice
• water
• butter
• vegetable oil
• egg
• sesame seed
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Off heat, stir in 2 tablespoons butter and cool to room temperature, about 30 minutes.
2. 2 Heat oil in a skillet over medium heat. Add beaten eggs and cook, stirring often to scramble eggs, breaking chunks of eggs into small bits with a spatula.
3. 3 Place cooked rice in a large bowl; add scrambled eggs and toss until well combined.
4. 4 Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; add rice mixture, sesame seeds, soy sauce, salt, and black pepper. Cook, stirring often, for 8 minutes. Taste; season with butter or soy sauce as desired.

By BetterCookingForSingleFathers

Ingredients

• ✓ chicken stock
• cornstarch
• soy sauce
• sesame oil
• vegetable oil
• shrimp
• vegetable
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2. 2 Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3. 3 Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

By Campbell's Kitchen

Ingredients

• ✓ chicken stock
• ginger root
• chili powder
• garlic
• chicken breast
• bok choy
• shiitake mushroom
• udon noodle
• mung bean sprout
• green onion
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
3. 3 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
4. 4 Add noodles and cook for 4 minutes.
5. 5 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.

By Erin

Ingredients

• ✓ chicken stock
• pineapple
• brown sugar
• soy sauce
• cider vinegar
• ginger
• garlic powder
• black pepper
• chicken thigh
• cornstarch
• water

Instructions

1. 1 Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
2. 2 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
3. 3 Stir cornstarch into cold water; set aside.
4. 4 Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

By LESLIESAMI

Ingredients

• ✓ chicken stock
• cilantro
• orange juice
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• red pepper flake
• pork tenderloin

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ chicken stock
• mango nectar
• cornstarch
• soy sauce
• olive oil
• chicken breast
• onion
• garlic
• red bell pepper
• green bell pepper
• mango
• rice

Instructions

1. 1 Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
2. 2 Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
3. 3 Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
4. 4 Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
5. 5 Remove from heat and serve with rice.

By Salt-n-Light

Ingredients

• ✓ chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• shallot
• tomato
• button mushroom
• bok choy
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ chicken stock
• duck breast
• salt
• cayenne pepper
• black pepper
• honey
• soy sauce
• rice wine
• ginger
• tomato sauce
• chili powder
• lime juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
3. 3 Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
4. 4 Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
5. 5 Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

By Ollie Martin

Ingredients

• ✓ chicken stock
• olive oil
• celery
• carrot
• salt
• black pepper
• garlic
• ginger paste
• rotisserie chicken
• soy sauce
• ramen noodle

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
2. 2 Add chicken and soy sauce and simmer for 1 hour.
3. 3 Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
4. 4 To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

By sweaver

Ingredients

• ✓ chicken stock
• sesame oil
• ground pork
• black pepper
• cornstarch
• salt
• green bean
• soy sauce
• worcestershire sauce
• chile-garlic sauce
• rice vinegar
• garlic
• sugar

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat.
2. 2 Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
3. 3 Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

By mihartm

Ingredients

• ✓ chicken stock
• egg noodle
• bean sprout
• canola oil
• chicken breast
• celery
• green onion
• garlic
• xo sauce
• oyster mushroom
• soy sauce
• oyster sauce
• brown sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
3. 3 Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

By AvelaineS

Ingredients

• ✓ chicken stock
• chicken thigh
• garlic
• ginger
• turmeric
• salt
• vegetable oil
• yellow onion
• tomato
• shrimp paste
• tamarind paste
• chile powder
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ chicken stock
• vegetable oil
• vegetable oil
• garlic
• glutinous white rice
• jasmine rice
• red onion
• ginger root
• chicken breast
• salt
• pepper
• fish sauce
• egg
• green onion

Instructions

1. 1 Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
2. 2 Wash glutinous rice and jasmine rice in a bowl; rinse with water.
3. 3 Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
4. 4 Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

By Ako Si Kix

Ingredients

• ✓ chicken stock
• olive oil
• chili morita
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• red curry paste
• paprika
• butternut squash
• water
• coconut milk
• bay leaf

Instructions

1. 1 Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
2. 2 Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
3. 3 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By JohnSned