Thai Boiled Chicken with Fish Sauce (Gai Tom Nam Pla)
This gai tom nam pla recipe combines bone-in chicken, fish sauce, and a flavorful broth for tender, savory Thai boiled chicken.
Equipment
- Cutting board
- Sharp knife
- Large pot with lid
- Tongs
Ingredients
- 4 ¼ cups water, enough to come slightly more than halfway up the chicken
- 5 cloves garlic
- 3 coriander root
- 2 stalks lemongrass, bruised and cut into pieces
- 5 thin slices galangal
- 4 tbsp fish sauce
- ½ tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp white pepper
- 1 ½ tbsp palm sugar
- 1.3 lb chicken legs, bone-in, skin-on
Instructions
- Add the water, garlic, coriander root, lemongrass, and galangal to a large pot. Bring to a gentle boil over medium heat.
- Add the fish sauce, light soy sauce, dark soy sauce, white pepper, and palm sugar. Stir until the sugar dissolves.
- Arrange the chicken thighs in a single layer in the pot. The liquid should come slightly more than halfway up the chicken.
- Bring back to a gentle boil, then cover and reduce the heat to low. Simmer for about 45 minutes, flipping the chicken halfway through.
- Turn off the heat and let the chicken rest in the cooking liquid for a few minutes. Serve hot with jasmine rice and spoon some of the broth over the rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 876kcal | Carbohydrates: 46g | Protein: 53g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 292mg | Sodium: 4106mg | Potassium: 783mg | Fiber: 1g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg
