Thai Simmered Chicken
Submitted by POPAFRANK
A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is Thai chicken soup stripped down to its soul.
A whole bird simmers gently in water loaded with lemongrass, galangal, smashed garlic, sliced shallots, Thai chilies, and kaffir lime leaves until the meat practically slides off the bone.
Fish sauce and a touch of sugar season the broth during the final stretch.
Then comes the finish: a generous pour of fresh lime juice, a shower of cilantro and basil leaves, and a crack of black pepper.
Serve it in deep bowls with the fragrant broth ladled right over the top. Spoons and fingers both welcome.
Kitchen Tips
- Salt the chicken and let it rest for at least 30 minutes before simmering; this seasons the meat all the way through, not just the surface
- Keep the heat at a gentle simmer, not a rolling boil; aggressive bubbling makes the meat tough and the broth cloudy
- Add the lime juice, cilantro, and basil to the broth off the heat so they stay bright and fresh instead of going dull
- Save any leftover broth; it’s an incredible base for noodle soups or for cooking rice
Ingredients
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.
Comments
