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.
If using unboned thighs, remove the skin and bones or have your butcher do it for you. Cut the chicken into
Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely slice the caps.
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is slightly smoking, add the chicken and stir-fry for 5 minutes. Remove and drain the chicken in a stainless-steel colander set inside a bowl, leaving about
© 2001 Ken Hom. All rights reserved.