Braised Fish Sauce Chicken ไก่ต้มน้ำปลา.

Braised Fish Sauce Chicken ไก่ต้มน้ำปลา.

A Thai street food favourite that many think is difficult to make at home. This is my version and it could not be more simple. The only tip I would give is to leave the chicken on a gentle simmer, where there are a steady stream of bubbles. This is to ensure perfectly moist breasts. Apart from that, this recipe is essentially a one pot wonder. Don't worry if you are not too keen on fish sauce, after cooking you'll end up with the umami taste but none of the fishiness. 

Serve with plenty of rice and spicy sauce.

Serves 6.

In a large stock pot, put in

-1.5 litres water, 

-3cm sliced galangal,

-1 stalk lemongrass,

-2 cloves crushed garlic,

-3-4 kaffir lime leaves,

-5-6 coriander sprigs,

-1tsp black peppercorns,

-2tsp turmeric,

-100ml fish sauce,

-1tsp sea salt.

Bring up to the simmer, add

-1.8kg free range chicken.

Cover with a lid.

Leave to simmer gently for around 45 minutes. 

Turn the heat off.

Let the chicken continue to cook in the residual heat for another 30 minutes.

When cooled enough to handle.

Carve into portions.

    Sauce:

-4cm ginger, finely chopped,

-2cloves garlic finely chopped,

-10-15 chillies (adjust according to your taste),

-1tsp palm sugar,

-8 tbsp light soy sauce,

-1 tbsp dark soy sauce,

-juice of 1 lime,

-1tbsp chopped coriander.

Combine the above ingredients in a bowl. Adjust seasoning to balance the flavour. Leave aside (the sauce tastes better if you leave it to sit for a couple of hours).