posted on 17 Jun 2009 02:26 by thaidishes in ThaiFoods
Boiled Chicken in Spicy Sauce
( Guy Op Sea Eaiw )
Saying this chicken is boiled is not the full story, it is first pan
fried to
get some flavour from the browning, then simmered slowly in a
stock,
and finally served up with a delicions spicy dark sauce. It’s
healthy
chicken but with an unhealthy taste!
Ingredients
|
500 gms Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
500 ml Water
1 Chicken Stock Cube
Preparation
- Clean the chicken breast and add the light soy sauce.
- Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well
together so that the chicken is covered and leave to marinade for 30
minutes.
- Put the butter into a pan, fry the chicken in this starting
skin side down until the skin is browned, then turn it over and brown
the other side. The aim is to just add some flavour, not to cook the
chicken.
- Place the chicken, water and stock cube in a saucepan, bring
to the boil, then turn the heat down to simmer. Simmer until the water
has reduced by half.
- During the last 10 minutes of cooking you can use this stock
to cook side vegetables like baby corn, carrots or mushrooms if you are
serving these too.
- Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.
Ingredients for Sauce
5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce
Preparation
1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.
2. You can spoon this sauce over the chicken, as I’ve done for
the photograph, or if some of your guests don’t like spicy chilli, you
can serve it as a side sauce.
By thaicuisinerecipe
|
