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Chiang Mai Chicken
[Photograph: Luk Thys]
Adapted from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse this Chiang Mai Chicken is a big, beautiful bowl of soup, brimming with countless tastes and textures.
Reprinted with permission from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse. Copyright © 2010. Published by Lannoo. Available wherever books are sold. All rights reserved.
About This Recipe
| Yield: | serves 1 to 2 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Bangkok Street Food's Chiang Mai Chicken |
Ingredients
- 2 chicken legs
- 4 tablespoons. coconut cream
- 1 tablespoons palm sugar
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 cups chicken stock
- 1 handful of fresh egg noodles
- A few deep-fried egg noodles
- 2 spring onion, chopped
- 1 handful of chopped coriander leaves
- Paste
- 3 big, red, dried chillies, deseeded, soaked in water for 10 minutes, drained, chopped
- 2 red shallots, chopped
- 1 teaspoon coriander seed, roasted
- 2 garlic cloves, chopped
- 1 inch fresh turmeric, peeled and chopped
- 1 inch fresh ginger, peeled and chopped
- 3 coriander roots, scraped and chopped
- Pinch of salt
- To Serve
- Thai pickled vegetables
- 1 shallot, sliced finely
- 1 lime, cut in wedges
Procedures
-
1
Pound the paste ingredients together, using a pestle and mortar, until smooth.
-
2
Simmer the coconut cream in a pan until the oil starts to separate. Turn down the heat and add the paste. Fry the paste in the oil for 5 minutes. Add the chicken and simmer. Season with palm sugar, light and dark soy sauce. Moisten with stock and simmer for about 20 minutes, the chicken should be cooked.
-
3
Blanch the egg noodles, put into a bowl, top with the chicken and pour
over the soup. Top it with deep-fried egg noodles and garnish with spring
onion and coriander. Serve with pickled vegetables, slices of shallot and
wedges of lime.
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