Steamed Chicken With Thai Herbs
Ingredients
1 whole chicken (about 2.5kg)
3 kaffir lime leaves(1)
2 stalks lemongrass(1)
2 large galangal
Marinade
1 tsp black peppercorn
1 stalk lemongrass(2)
2 coriander roots
½ tsp fresh turmeric
3 kaffir lime leaves(2)
4 large cloves garlic
2 ½ tbsp soy sauce
2 tbsp oyster sauce
1 tbsp soybean paste
1 tbsp sugar
½ tsp salt
120 ml water
Prepare
Chicken, cut into pieces
Kaffir lime leaves(1)(2), tear the rib from fresh leaves
Coriander roots,fresh turmeric, lemongrass(2), chop
Galangal, sliced
Lemongrass(1), bruised and cut into thirds lengthways
PREP TIME : 30 minutes
COOKING TIME : 1 hour 30 minutes
YIELD : 5 people
directions
For the marinade, use a mortar and pestle (or a food processor) to pound the black peppercorn, lemongrass, coriander roots, fresh turmeric, kaffir lime leaves and garlic to a fine paste. Mix well the soy sauce oyster sauce, soybean paste, sugar, salt and water.
In a large bowl, combine the chicken with the marinade. Place the chicken into a stew pot. Then cover with a large bowl filled 3/4 of the pot with water. Cook for 30 minutes or until the water in the top bowl starts to boil over medium heat, then scoop out the water and add room temperature water to the bowl and repeat the same 3 times.
(At the same time, pay attention to the stew pot, if steam comes out, use kitchen paper to cover the area where the steam comes out.)
Take the water bowl out of the stew pot and place the steamed chicken on a plate and serve with the spicy tamarind sauce and sticky rice.
Prik Nahm Pla
Thai seafood dipping sauce
Tamarind spicy dipping sauce
Jaew Thai dipping sauce
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