Thai Fish Sauce Chicken (legs)

Name: Thai Fish Sauce Chicken (legs)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 100ml Thai fish sauce; Some shallot; Some ginger; Some pepper; Some Dried red pepper

by Autumn to Maple Leaf Red

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

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.
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 chicken is a very authentic Thai dish. The production method is very simple.
Thais like to cook the chicken (without adding any seasonings during the cooking process) and dip it into the fish sauce. The tenderness of the chicken and the deliciousness of the fish sauce are perfectly combined, and the taste is very delicious.

Ingredients

2 pcs Chicken Leg
100ml Thai Fish Sauce
Some Shallot
Some Ginger
Some Pepper
Some Dried Red Pepper

Thai Fish Sauce Chicken (legs)

1. Prepare the required ingredients: 2 chicken thighs, spring onions, ginger, dried red pepper, pepper, Thai fish sauce.

2. Soak the chicken legs in clean water to remove blood.

3. Put the chicken thighs, spring onions, ginger, and dried red pepper in a saucepan.

4. Add appropriate amount of water to the pot (without the chicken legs).

5. The fire boiled.

6. Bring to a boil and turn to medium heat and simmer for 30 minutes.

7. Just use chopsticks to pierce the chicken thigh.

8. Take the cooked chicken legs out and let cool and chop them into pieces.

9. Let the cooked chicken soup cool, leaving aside the chicken fat on the surface.

10. I put the chicken soup in a casserole.

11. Add the peppercorns.

12. The fire boiled.

13. Add 100ml of fish sauce and cook for 5 minutes.

14. Let the cooked broth cool again, and put the cut chicken thighs in the broth to soak in the flavor. It is best to wrap it in plastic wrap and put it in the refrigerator to soak for 5-6 hours before eating.

Tips:
1. Don't cook the chicken thighs for too long, the eggs will become sparse and not formed after a long time, and the taste will not be good;
2. The amount of fish sauce is added according to personal taste;
3. The soaking time should not be less than 3 hours, nor more than 12 hours, less than 3 hours will not taste good, and the taste will become very salty after more than 12 hours.