Slow Steamed Chicken with Thai Herb Sauce
The slowly steamed chicken becomes so tender that the bones slide out effortlessly. Enjoy the soft, juicy chicken paired with a Thai-style herb sauce and crispy fried lemongrass.
Recipe by Meiko Nakayama
INGREDIENTS: (to serve 2)
- Chicken leg 2
- Sake 4tbsp
- Ginger 2slices
- Green part of Spring onion
- Salt 2pinch
Herb sauce
- Coriander a handful(finely chopped)
- Mint a handful(finely chopped)
- Spring onion 3(finely chopped)
- Ginger 2slices(finely chopped)
- Garlic 1clove(finely chopped)
- Red Chili 1/2(finely chopped)
- Lime 1(juice)
- Sauger 1tsp
- Nam prah 1/2tbsp
- Salt a pinch
Lemongrass oil
- Lemongrass 1(sliced into thin rings)
- Oil 2tbsp
METHOD;
- Create a temporary steamer by placing a soup bowl inside a large pot. Fill the pot with water until it reaches halfway up the sides of the bowl. Add the chicken legs, sake, ginger slices, and the green parts of the spring onion to the pot. Sprinkle a pinch of salt over the chicken. Cover the pot and simmer over low heat for 1.5 hours. If the water in a pot evaporates, carefully add more from the side.
- Mix all the ingredients for the sauce in a bowl and set aside.
- Once the chicken is tender, plate it with some of the cooking liquid. You can chop them into smaller sizes at the joint or debone the meat before plating.
- In a small saucepan, heat the oil with the lemongrass until the lemongrass is lightly golden and aromatic. Carefully pour the hot oil over the chicken. Serve immediately with the sauce on the side.