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Thai simmered chicken
Artist: _
Categories: Asian, Chicken, Ethnic, Poultry, Thai
Yield: 1
Rating: 0
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Ingredients:
1 Chicken (4 to 5 pounds)
Salt
2 quartWater
3 Stalks fresh lemon grass
8 sliceFresh galangal (or fresh
-ginger)
6 Garlic cloves, smashed
6 Fresh Thai "bird" chiles *
8 Shallots, sliced
6 Fresh kaffir lime leaves
-(optional)
1/4 cupThai fish sauce (nam pla)
1/2 tspSugar
1/4 cupFresh lime juice
1/2 cupTightly packed fresh
-coriander leaves
1/4 cupFresh Thai basil leaves
-cut into thin strips
1 tspBlack pepper
Procedures:
1* (or 4 serranos), cut into coarse strips, seeds and all.
2Salt the chicken inside and out and let stand for 30 minutes to an hour.
3In a pot the chicken will fit in snugly, bring water to a boil.
4Add the chicken and when the water returns to a boil, skim the foam.
5Cut off the bottom 1/3 of the lemon grass stalk, discarding the rest.
6Cut 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).
7Turn the heat to medium-low, partially cover the pot, and simmer for 30 minutes.
8Then add the fish sauce, sugar and up to 2 teaspoons of salt (or to taste).
9Simmer 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.
10Cover the chicken to keep warm.
11Add the lime juice to the broth as well as the coriander and basil leaves.
12Pour the broth over the chicken, sprinkle with the black pepper and serve.
13The chicken should pull off the bone easily; it"s best eaten from bowls with some of the broth and herbs poured over.
14Bruce cost, san francisco chronicle, 9/14/88
 
 
 
 

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