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Steamed chicken with soy bean sauce

Wed, Aug 11, 2010

Chicken, How to cook Thai Food



Ingredients

• Chicken Breast with Skin
• 1-2 Coriander Root
• 2-3 Garlic Cloves
• 1/2 Teaspoon Peppercorns
• 3 Tablespoons Light Soy Sauce
• 2 Tablespoons Butter
• Water
• 1 Chicken Stock Cube

How to cook:

1. Clean the chicken breast and add the light soy sauce.

2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes. This process makes the chicken tasty.

3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim of cooking it is to not make the chicken cooked but to get the sauce out of the chicken in order to make the sauce in the next step.

4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.

5. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.

6. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce

• 5 Chillies
• 1 Garlic Clove
• 1 Teaspoon Sugar
• 1/2 Teaspoon Salt
• 1 Tablespoon Dark Soy Sauce

How to cook

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken or serve it as a side sauce, so the guest can eat the sauce with the chicken in the amount they like it they don’t like spicy food much.

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This post was written by:

- who has written 228 posts on Thailand Cooking & Thai Food.

I write about Thai food and i also teach Thai and do Thai translations.

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