Soy sauce chicken/Thai style soy sauce chicken

Today we're making Thai soy sauce chicken style (Kai Tom See Ew). Aroma from Thai herbs such as lemongrass, Tender of chicken with beautiful skin.
Hope you want to try my recipe.

Ingredients
3 Leg quarter of Chicken
2 tablespoons Oyster sauce
2 tablespoon Soy sauce ( Golden mountain)
1 tablespoon Mushroom soy sauce (Healthy boy brand)
2 tbsp Sweet black soy sauce
60g Palm sugar
1/2 teaspoons Five spice
1 tablespoon White sugar
1/2 tablespoon Salt
1 tablespoon Black peppercorn
5 cloves Garlic
2 sliced Galangal
3 pieces Lemongrass
10g Coriander stem

To make the spicy and sour sauce
3 cloves Garlic
10 pieces Thai chili
A few pieces Coriander stems
1/2 teaspoon Salt
1 tablespoon Sugar
1 1/2 tablespoons Lemon juice
1/2 tablespoon Fish sauce
A little Warm water

First, we're going to start with preparing aromatic herbs. Crack 3 stalks of lemongrass( You can cut in half if you like) and then crack about 6 cloves of garlic, 2 pieces of galangal, coriander stems ( use its root if you have it ) and black peppercorn also crack as well.



**Then add all of herbs that we've just prepared into the pot but don't turn on the heat yet. Next put the chicken in( you can use any part of chicken as you like) I use a quarter leg and thigh and I already clean them. make sure you clean your chicken well then put them into the pot and add water in( To add water if you don't like too much water you can add 1 liter of water but if you like a lot of water like me go ahead add more until you see the water over the chicken ). Then add 2 tablespoons oyster sauce, for more taste. I like to add two kind of soy sauce, add 2 tablespoon soy sauce ( this one is Golden mountain brand ), 1 tablespoon mushroom soy sauce (this one is Healthy boy brand), 1 tablespoon of sweet black soy sauce ( add more dark soy sauce if you want a darker color), 60g of palm sugar, 1/2 teaspoons of five spice, 1 tablespoon white sugar and 1/2 tablespoon of salt. Cover the lid, turn the heat to high, bring it to a boil. Once it is boiling reduce the heat to medium-low, take off the lid and then remove all of scum out. I'm going add a little more sweet black soy sauce about 1 tablespoon, then let it cook for 50 minutes to an hour depending on how soft of the chicken you like. While it's cooking, use if low heat is good for the chicken to prevent it from breaking a part , just let it simmer like this and always remove the scum from the surface. Once 20 minutes is left ( before time's up) turn the chicken over, let it's cook for 10 minutes.



*** While the chicken is cooking we're going to make spicy and sour sauce to dip with the chicken( It's a Thai tradition ) so, you need a few of coriander stems(or its root)cut into small then put into mortar, Thai fresh chili ( depending on how spicy you like) I want about 10 pieces, 1/2 teaspoon of salt, 1 tablespoon of white sugar, 3 cloves of garlic then pound them together. Once you finished pounding, add 1/2 tablespoon of fish sauce, a little warm water and finally add 1 1/2 tablespoons of lemon juice. Mix it well, put into a bowl add coriander then your good to go.



**** Get back to the chicken we're going turn it back over then cook 10 more minutes, you would see the chicken still looks nice. Once the time is up, take a piece of chicken out then add some green's into the pot ( any green you like) let them cook just a few minutes. So, I'm going to cut the chicken into 4 pieces, place on top of the rice, top with the green we've just cooked, add a little of the liquid and serve with the sauce. So, you're finished.

The reason I add a lot of water because if I couldn't eat all of the soup I can keep it in refrige for a week to eat with any noodles, and you know what? The soup will taste better when you eat another day.


Enjoy!