Thai Boiled Chicken With Fish Sauce (Kai Tom Nam Pla)

Ingredients

• 4 1/4 cups water (enough to cover chicken slightly more than halfway)
• 5 cloves garlic
• 3 coriander root
• 2 stalks lemongrass
• 5 slices galangal
• 4 tbsp fish sauce
• 1/2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tsp white pepper
• 1 1/2 tbsp palm sugar
• 1.3 lb chicken thighs

Steps

1. 1

   Pour water into a pot over a medium heat. Toss in the garlic, coriander root, lemongrass, and galangal. Close the lid and gradually let it come to a boil.

2. 2

   As it bubbles, add fish sauce, light and dark soy sauces, white pepper, and palm sugar. Give it a stir, ensuring the sugar dissolves completely.

3. 3

   Once your broth is boiling again, arrange the chicken thighs in a single layer. They should be just over half-submerged in the liquid. Seal with the lid.

4. 4

   Switch the heat to low and let the chicken simmer slowly for 45 minutes. Halfway through, give it a flip.

5. 5

   After simmering, let the chicken thighs rest for several minutes, allowing the meat to soak up the juices. Serve chicken with rice.