Appon's Thai Food Recipes

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Boiled Chicken in Spicy Sauce ( Guy Op Sea Eaiw )

boiled-chicken-dark-sauce.jpg

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It's healthy chicken but with an unhealthy taste!

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

Preparation
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.
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 is to just add some flavour, not to cook the chicken.
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

Preparation
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, as I've done for the photograph, or if some of your guests don't like spicy chilli, you can serve it as a side sauce.

Comments (3)

Pamela:

What a great recipe, I think I'll have a go at this for dinner tonight.

Thanks Appon!!

Claire:

We have a lot of chilis in Texas! What kind of chili pepper should I use in this recipe?

[Appon: Regular peppercorns]

Diana Dietrich:

Came across your website searching for a Thai recipe for "pepper garlic sauce." I found a recipe on another site for "Thai mango sauce" and one of the ingredients is "2 Tbsp of Thai pepper garlic sauce." I can't seem to find a recipe for the pepper garlic sauce. Can you help?

Just printed out your recipe for the Tilapia and Spicy Sauce. Sounds delicious; I'm going to try it!
Diana

[Appon] It sounds like a pre-mixed sauce which could be anything depending on the brand. For a mango sauce, typically it will have enough sugar to balance the mango's acidity, salt (or soy) and puree garlic, but I don't know for sure.

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This page contains a single entry from the blog posted on June 29, 2006 2:00 PM.

The previous post in this blog was Salty Bean Coconut Milk ( Lon Tow Jiew ).

The next post in this blog is Bi Tua Sponge ( Cake Bi Tua ).

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