Braised Chicken with Soy Sauce
Ingredients
For the braised chicken
5 chicken thighs, about 800-1,000 grams
1 tbsp vegetable oil
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp palm sugar
500 ml water
A cube soup
2 coriander roots
3 cloves of garlic
1/2 tsp peppercorns
For the dipping sauce
Fresh chilies, as your liking
2 cloves of garlic
1+1/2 tbsp lime juice
2 tbsp fish sauce
1 tbsp palm sugar
1 tbsp roasted peanuts
1 tsp MSG optional
1 tbsp sliced coriander
2 tbsp boiled water
Prepare
Coriander root and garlic, smashed.
Chicken thigh, bone removed.
Sliced coriander.
PREP TIME : 10 minutes
COOKING TIME :
40-50 minutes
YIELD : 2 people
directions
Add vegetable oil to a pot or a saucepan and saute garlic, coriander roots and peppercorns on medium heat. When the garlic cloves start to lightly brown (about 1-2 minutes), add soy sauces, oyster sauce, dark soy sauce, and palm sugar. Stir until palm sugar dissolve into the liquid now add chicken thights ensure that each piece of chicken gets its own surface area and that there is little to no crowding. None of the chicken should be overlapping. When the bottom side is coated with sauce, flip to coat the other side. Add water and a cube soup then gently allow the liquid to come to a bubbling simmer and turn the heat to low. Let simmer for about 45-50 minutes. Skim any foam or fat from the sauce with a ladle as necessary.
Meanwhile, we’re going to make the dipping sauce. Use a mortar and pestle to thoroughly pound chili, garlic and roasted peanuts. Then season with fish sauce, palm sugar, lime juice and warm water then stir to combine and sprinkle with coriander. Set aside until ready to serve.
Once the chicken is done turn off the stove and take the chicken out of the sauce then cut into bite size pieces and served along with dipping sauce. Enjoy!!
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