INGREDIENTS::
- For Boiling the chicken
- 1 kg. chicken thighs
- 200 ml. water
- 250 ml. fish sauce
- 50 g. plam sugar
- 4 pieces lemon grass
- 3 large kaffir lime leaves
- 2 large coriander root
- For the dipping sauce
- 20 g. red chili
- 2 cloves garlic
- 5 g. chopped coriander
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp palm sugar
- Coriander root, wash and smashed.
- Lemon grass, smashed and cut 2 inches. long.
- Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
- Garlic, peeled.
- Coriander, chopped
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METHORD::
- A large pot of water bring to a boil over high heat.
- Once the water is boiled, add coriander root, lemongrass, kaffir lime leaves, fish sauce, palm sugar and chicken thighs and bring to a boil. Then cover the pot with a lid and reduce heat to low and simmer for 30 minutes.
- While the chicken is simmering, make fresh chili dipping sauce. Use a mortar and pestle to pound the chili and garlic thoroughly. Then add fish sauce, lime juice and palm sugar and stir until the palm sugar dissolves now add chopped coriander and stir to combine. Transfer to a small dipping bowl and garnish with coriander leaves. Set aside until ready to serve.
- Now back to the chicken, transfer the chicken to a container and let it cool. Then remove the bone and cut the chicken into bite size pieces. Serve with the fresh chili dipping sauce.
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