Pudpreu Varn (Pot Pree A Wane)(From A Thailand Visitor)
A flavorful Thai-inspired chicken and mushroom dish featuring tender chicken, fresh vegetables, and savory sauces, perfect for those craving bold, comforting flavors.
Ingredients
- 1 cup steamed rice ⓘ
- 2 large frying chickens ⓘ
- 1/2 lb fresh mushrooms ⓘ
- 2 onions ⓘ
- 1/3 cup port wine ⓘ
- 1 teaspoon soy sauce ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 clove garlic ⓘ
- 1 package frozen green peas ⓘ
- 1 large can mushrooms, drained
- 8 large green onions ⓘ
- 2 large tomatoes ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon sugar ⓘ
Instructions
- Cut the chicken from the bones and into bite-sized pieces.
- Crack the chicken bones, add some skin, and stew in 6 cups of salted water for 45 to 60 minutes.
- Drain the large can of mushrooms and set aside.
- In a large skillet or wok, sauté onions, garlic, and green onions until fragrant.
- Add the chicken pieces and cook until lightly browned.
- Stir in the fresh mushrooms, green peas, and sliced tomatoes.
- Pour in the port wine, soy sauce, Worcestershire sauce, salt, and sugar.
- Add the steamed rice and mix well to combine all ingredients and flavors.
- Cook for an additional 10-15 minutes, allowing flavors to meld.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in the port wine and soy sauce mix before cooking. You can substitute the port wine with sherry or omit it for a non-alcoholic version. Fresh herbs like basil or cilantro can enhance the dish further. If fresh mushrooms are not available, canned or dried mushrooms can work as well, just rehydrate dried ones first.
Serving Suggestions
Serve this dish hot, garnished with fresh herbs or additional green onions for a nice touch. It pairs well with a light salad, such as a Skinny Chicken Salad, or steamed vegetables. For a complete meal, consider serving it alongside a bowl of Ring Soup for a comforting experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to prevent drying out, then microwave in short intervals, stirring occasionally, until heated through. For best results, reheat on the stove over low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Pudpreu Varn (Pot Pree A Wane)(From A Thailand Visitor) contains roughly 789 calories, with 17g protein, 111g carbohydrates, and 29g fat. It is an excellent source of vitamin C (74% of the Daily Value), dietary fiber (39% of the Daily Value), and protein (34% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken for this recipe?
Absolutely! You can use skinless chicken breasts or thighs if you prefer leaner meat. Adjust the cooking time accordingly, as boneless pieces will cook faster. This dish is versatile, and you can also try using leftover rotisserie chicken for a quicker option.
What can I substitute for port wine?
If you prefer not to use port wine, you can substitute it with grape juice mixed with a tablespoon of vinegar for acidity, or use chicken broth with a splash of balsamic vinegar for a similar depth of flavor.
How can I make this dish vegetarian?
To make a vegetarian version, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. You can also add more vegetables like bell peppers and zucchini for added texture and nutrients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).