Thai Simmered Chicken

Name: Thai Simmered Chicken
Yield: 4
Cuisine: Thai
Ingredients: chicken; salt; water; lemongrass; galangal root; garlic cloves; hot chili peppers; shallots; kaffir lime leaves; fish sauce; sugar; lime juice; cilantro; basil; black pepper

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken	*
1	x	salt	*
2	quarts	water	*
3	Stalks	lemongrass fresh	*
8	slices	galangal root	*
6	each	garlic cloves smashed
6	each	hot chili peppers thai, fresh	*
8	each	shallots sliced	*
6	each	kaffir lime leaves fresh, opt	*
¼	cup	fish sauce thai	*
½	teaspoon	sugar
¼	cup	lime juice
½	cup	cilantro
¼	cup	basil	*
1	teaspoon	black pepper

Ingredients

Amount	Measure	Ingredient	Features
1	each	chicken	*
1	x	salt	*
2	quarts	water	*
3	Stalks	lemongrass fresh	*
8	slices	galangal root	*
6	each	garlic cloves smashed
6	each	hot chili peppers thai, fresh	*
8	each	shallots sliced	*
6	each	kaffir lime leaves fresh, opt	*
59	ml	fish sauce thai	*
2.5	ml	sugar
59	ml	lime juice
118	ml	cilantro
59	ml	basil	*
5	ml	black pepper

Directions

Salt the chicken inside and out and let stand for 30 minutes to an hour.

In a pot the chicken will fit in snugly, bring water to a boil.

Add the chicken and when the water returns to a boil, skim the foam.

Cut off the bottom ⅓ of the lemon grass stalk, discarding the rest.

Cut the bottom on the bias into oval slices and add to the pot along with the galangal, garlic, chiles, shallots and kaffir lime leaves (if you can find them).

Turn the heat to medium-low, partially cover the pot, and simmer for 30 minutes.

Then add the fish sauce, sugar and up to 2 teaspoons of salt (or to taste).

Simmer until the skin near the wing starts to split, about 30 more minutes, then remove the chicken to a large, round serving bowl leaving the stock in the pot.

Cover the chicken to keep warm.

Add the lime juice to the broth as well as the coriander and basil leaves.

Pour the broth over the chicken, sprinkle with the black pepper and serve.

The chicken should pull off the bone easily; it's best eaten from bowls with some of the broth and herbs poured over.