Boiled Chicken with Fish Sauce
Ingredients
For boiling the chicken
2000 ml. water
1 kg chicken thighs
250 ml. fish sauce
50 g palm sugar
4 pieces lemon grass
3 large kaffir lime leaves
1 large coriander root
For the dipping sauce
20 g red chili
2 cloves garlic
5 g chopped coriander
3 tbsp lime juice
3 tbsp fish sauce
1 tbsp palm sugar
1/2 tsp MSG (optional)
Prepare
Coriander root, wash and smashed
Lemongrass, smashed and cut 2” long
Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
Garlic, peeled
Coriander, chopped
PREP TIME : 10minutes
COOKING TIME : 50minutes
YIELD : 4 people
directions
A large pot of water bring to a boil over high heat
Once the water is boiled, add coriander root, lemongrass, kaffir lime leaves, fish sauce, palm sugar and chicken thighs and bring to a boil. Then cover the pot with a lid and reduce heat to low and simmer for 30 minutes.
While the chicken is simmering, make fresh chili dipping sauce. Use a mortar and pestle to pound the chili and garlic thoroughly. Then add fish sauce, lime juice and palm sugar, MSG and stir until the palm sugar dissolves now add chopped coriander and stir to combine. Transfer to a small dipping bowl and garnish with coriander leaves. Set aside until ready to serve.
Now back to the chicken, transfer the chicken to a container and let it cool. Then remove the bone and cut the chicken into bite size pieces. Serve with the fresh chili dipping sauce.
Recommended to eat with steamed sticky rice and lettuce leaves, cucumber, herbs.
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