This Thai main features Roughly chopped, Garlic — roughly chopped, Pc fresh root ginger, Peeled and chopped, Lemon grass — roughly chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Fried Chicken Sauce
Description
This Thai main features Roughly chopped, Garlic -- roughly chopped, Pc fresh root ginger, Peeled and chopped, Lemon grass -- roughly chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Directions
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Prepare the chicken: Cut off both legs and thighs together, taking as much meat as possible from the carcass at the top of the thigh. Separate the legs and thighs. Cut down along the breast as far as the wing at the side of the breast bone to expose the ribs. Cut through the ribs at the top along the length of the breast bone, then through the ribs at the bottom of the breast as far as the wing. Cut the wing at the joint with the body and remove the breast and wing as one piece. Cut into two approximately one-third along the breast from the wing.
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Grind the first 7 ingredients (onions, garlic, ginger, lemongrass, chilies, fish sauce, and turmeric) together into a smooth paste using a food processor or pestle and mortar.
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Heat the oil in a wide frying pan or wok.
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Add the paste and stir-fry until the moisture has evaporated and the paste has started to brown.
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Add the chicken pieces and stir well, scraping the bottom of the pan to prevent sticking.
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Cover tightly and simmer for 35-45 minutes. There should be enough liquid given off from the chicken during cooking, but check now and then and stir.
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If the chicken gets too dry and starts sticking or burning, add a tablespoon or so of water and stir in, scraping residue off the bottom of the pan.
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Shortly before the chicken is ready, slit open the cardamom pods and extract the seeds. Crush the seeds in a pestle and mortar.
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Add the crushed cardamom seeds and coriander leaf to the chicken. Stir and simmer for a further minute or so. Taste and adjust seasoning with salt and pepper.
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Serve with plain rice or coconut rice.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1293kcal
- % Daily Value *
- Total Fat 58.4g90%
- Saturated Fat 13.9g70%
- Cholesterol 303mg101%
- Sodium 488mg21%
- Total Carbohydrate 86.5g29%
- Dietary Fiber 14.1g57%
- Sugars 56.7g
- Protein 98.9g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thai, chicken, lemongrass, galangal, chili, fish sauce, curry, stew, aromatic, spicy, main course, cardamom, coriander, simmered
