Bangkok Chicken
I have missed travelling so much in the last couple of years. I actually sorted a new passport for myself after my last trip in January 2019 and hello, have gone absolutely nowhere since. It is still in pristine condition! AARGHH!
I think what I miss more than flights and the hustle and bustle of sightseeing are the foodie adventures. I love to try new things and to find out of the way dining experiences where ever I go. I often participate in a cooking class or a food tour of some sort when on holiday. I also love staying in amazing locations and just being in awe of how interesting the whole world is.
But I digress...this delicious thing came from a need to eat something reminiscent of trips past and I think we nailed it. It is only as spicy as the chilli jam quantity you dare to use. (The Chilli Jam recipe BTW, was created for The Weekend Table book and here we are sharing it with Insiders as you absolutely MUST have it for this recipe!)
So imagine you are somewhere else when you eat this. Channel your inner tuk tuk and think about the first place you will go and visit once we can again!
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Need
-
The Stock
- 4 shallot peeled and halved
- 30 Grams fresh ginger peeled and roughly chopped
- 5 garlic cloves
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 5 Star anise
- 1.5 Tablespoon White Pepper
- 1 Cinnamon Stick(s)
- 1 fresh coriander or cilantro root, well cleaned
- 1 Lemon zest and juice
- 40 Grams Kecap Manis
- 100 soy sauce
- 4 kaffir lime leaves leaves
- 50 Grams Chinese cooking wine
- 1.2 Litre liquid chicken stock
- 4 Chicken Thighs fillets, cut into thirds
-
The Sauce
- 200 Grams Chilli Jam Recipe
- 1 Tablespoon tamarind puree
- 1 Tablespoon fish sauce
- 2 lime juice
- 1 Handful fresh coriander or cilantro leaves
-
The Rest
- Steamed rice, for serving
- fresh coriander or cilantro leaves to garnish
- kaffir lime leaves leaves, shredded to garnish
- 1 lime cheek per serving
Do
- 1
To make the stock, place shallots, ginger, garlic and EVOO into the Thermomix bowl. Chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- 2
Add remaining stock ingredients, except chicken and cook 30 min/Varoma/Reverse/speed 1. Strain and reserve the liquid.
- 3
Place chicken into a Thermo Server (or similar) and pour the hot stock over the top. Cover with lid and let poach for at least 20 minutes. Place chicken onto paper towel and pat dry.
- 4
Fry chicken in hot oil till browned and cooked through.
- 5
To make the sauce, place chilli jam, tamarind puree and fish sauce into the Thermomix bowl. Cook 10 min/100°C/speed 1
- 6
Add lime juice and coriander leaves and stir to combine.
- 7
Serve chicken on top of sauce with steamed rice and additional Chilli Jam to taste. Garnish with fresh herbs and shredded kaffir lime leaves. A lime wedge is also nice.
