Thai Fish Sauce Chicken
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
30m
Serving
2
When you walk into any Thai restaurant, snack, or roadside stall, there must be 4 kinds of seasonings on the table, sitting like the four treasures of the study: sugar, fresh chili, diluted fish sauce, and dried chili powder. Among them, Fish Sauce is an indispensable condiment in all Thai dishes. Without this flavor, it is not in place. Regardless of the dish, Thai people are accustomed to adding a little bit, especially the soup, because less pork bones are used to boil the broth. If there is no fish sauce blessing, the soup will definitely not reach the ascension-level deliciousness.
Fish sauce is as important to Thai cuisine as ketchup is to the United States and soy sauce is to Chinese cuisine. According to legend, Thai fish sauce originated from the coast of Fujian, a product derived from a large number of fish catches. After spreading to Southeast Asia, it became an indispensable condiment in Thailand, Vietnam and other places. One of the methods is to remove the fish from dirt and scales, add salt to the tank, and marinate in the sun. Take over under the tank, collect the fish juice that flows out, and then pour it into the bucket. Repeat this step until the fish bones are all liquid, and the time is from half a year to a year.
These cooking perfumes made from thousands of fish bodies are extremely smelly. If you accidentally get a drop on your hand, the smell will last for a long time, which is amazing. But when it is added to cooking, whether it is stir-fried dishes or soups, it instantly becomes a delicacy in the world, an incomprehensible transformation. So in Thai cuisine, although the ingredients are simple, the application is very important, which can make a delicious dish or ruin a good dish.
However, most of the fish sauces sold on the market are large-scale modern production. In order to save manpower, material resources, and costs, some factories often add chemicals to the fish to speed up the softness of the fish. Some add a large amount of sea water to boil in order to obtain a large amount of fish sauce at one time and make a high profit. This kind of fish sauce is cheap and has low nutritional value, which is far from home-made.
Puyuan's new fish Thai-style fish sauce uses fresh fish caught from the sea. It relies on the protease of the fish body, beneficial microorganisms in the air, natural lactic acid bacteria, etc., and takes three years to let it undergo pure natural fermentation, and then undergo professional salt reduction. Only by advanced production techniques such as deodorization and bitter removal can we obtain the finished Thai fish sauce with very light color, very low salt, very high nutrition, and very fresh taste.
Fish sauce chicken is a very authentic Thai dish. Thais like to cook the chicken (without adding any seasonings during the cooking process) and dip the fish sauce directly into the sauce. The tenderness of the chicken is perfectly combined with the deliciousness of the fish sauce. , The taste is very delicious. "
Fish sauce is as important to Thai cuisine as ketchup is to the United States and soy sauce is to Chinese cuisine. According to legend, Thai fish sauce originated from the coast of Fujian, a product derived from a large number of fish catches. After spreading to Southeast Asia, it became an indispensable condiment in Thailand, Vietnam and other places. One of the methods is to remove the fish from dirt and scales, add salt to the tank, and marinate in the sun. Take over under the tank, collect the fish juice that flows out, and then pour it into the bucket. Repeat this step until the fish bones are all liquid, and the time is from half a year to a year.
These cooking perfumes made from thousands of fish bodies are extremely smelly. If you accidentally get a drop on your hand, the smell will last for a long time, which is amazing. But when it is added to cooking, whether it is stir-fried dishes or soups, it instantly becomes a delicacy in the world, an incomprehensible transformation. So in Thai cuisine, although the ingredients are simple, the application is very important, which can make a delicious dish or ruin a good dish.
However, most of the fish sauces sold on the market are large-scale modern production. In order to save manpower, material resources, and costs, some factories often add chemicals to the fish to speed up the softness of the fish. Some add a large amount of sea water to boil in order to obtain a large amount of fish sauce at one time and make a high profit. This kind of fish sauce is cheap and has low nutritional value, which is far from home-made.
Puyuan's new fish Thai-style fish sauce uses fresh fish caught from the sea. It relies on the protease of the fish body, beneficial microorganisms in the air, natural lactic acid bacteria, etc., and takes three years to let it undergo pure natural fermentation, and then undergo professional salt reduction. Only by advanced production techniques such as deodorization and bitter removal can we obtain the finished Thai fish sauce with very light color, very low salt, very high nutrition, and very fresh taste.
Fish sauce chicken is a very authentic Thai dish. Thais like to cook the chicken (without adding any seasonings during the cooking process) and dip the fish sauce directly into the sauce. The tenderness of the chicken is perfectly combined with the deliciousness of the fish sauce. , The taste is very delicious. "
