Thai Style Soy Sauce Chicken

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Recently a friend has caught the Thai bug and wanted to make Thai food for her toddler but was not sure how to introduce Thai to her daughter, obviously something not spicy but still flavourful. Not many people know that not all Thai food is made spicy. This is the biggest misconception about Thai food. For an example we have gaeng jeud (clear soup), mee krob (crispy rice noodles), kai jaew (Thai omelette), khao man gai (chicken rice), gai hor bai toey (chicken wrapped in pandan leaf) yum khai dao (egg salad) and so on.

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You can still set your lips buzzing with non-spicy Thai food. So here is one of the recipes that I shared with my friend, this glorious Thai soy sauce chicken that quickly became her daughter’s favourite. Simple and delicious.

Level: Easy

4 Chicken drumsticks/thighs

6 coriander roots

8 garlic cloves

1 cinnamon stick

3 star anise

Vegetable oil

Salt

Black pepper

1 teaspoon of brown sugar (optional)

Half cup of dark soy sauce

3 tablespoons of fish sauce

Water

Handful of fresh coriander leaves to garnish

Marinade the chicken in dark soy sauce. Set aside. Pound the coriander roots and garlic with a mortar and pestle or in a food processor. In a pot with oil over a medium heat, fry the paste until fragrant.

Add the chicken and browned the chicken for 2 minutes or so. Stir in the remaining dark soy sauce, cinnamon stick and star anise. Cook for 2 minutes. Pour water enough to cover the chicken. Make sure it is boiling before turning the heat to medium low. Cover and simmer for 60 minutes. Season to taste. Add brown sugar if you like.

Garnish with coriander leaves when about to serve. Enjoy with rice.