Name: Braised Chicken Thai-style
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 tablespoon yellow bean sauce; 3 tablespoons homemade chicken stock or store-bought fresh stock or water; 6 spring onions, sliced; 5 slices fresh ginger; 3 garlic cloves, peeled and thinly sliced; 2 teaspoons cornflour; 1 teaspoon sesame oil; 2 tablespoons groundnut (peanut) oil; 15 g (½ oz) black mushrooms; 2 teaspoons light soy sauce; 450 g (1 lb) boneless, skinless chicken thighs or 900 g (2 lb) unboned chicken thighs; 2 teaspoons plus 2 tablespoons Shaoxing rice wine or dry sherry; 1 teaspoon sugar; 1 teaspoon freshly ground black pepper; 2 tablespoons fish sauce or light soy sauce; 1 tablespoon dark soy sauce; handful fresh coriander leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Chicken is delicious when cooked long and gently enough so that all its own virtues and the deep flavours of the accompanying seasonings can develop fully. That is to say, when it is braised.

In braising chicken, I prefer to use thighs. They are sturdy enough to be cooked for a long time and yet retain their taste and texture, while absorbing the sauce. Speaking of which, the Thai tastes will be apparent.

This is a dish that can be prepared ahead of time and then reheated.</