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

Cuisine: thai · Time: 70 minutes · Servings: 2

## 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. 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. 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. 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. Switch the heat to low and let the chicken simmer slowly for 45 minutes. Halfway through, give it a flip.
5. After simmering, let the chicken thighs rest for several minutes, allowing the meat to soak up the juices. Serve chicken with rice.

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Source: hungryinthailand — https://hungryinthailand.com/thai-boiled-chicken-with-fish-sauce/
Page: https://findfood.fun/en/recipes/6624
Language: en