Last time when I posted the braised beef recipe a few friends that said they don’t eat beef. In this blog post let’s do something similar, but use chicken instead.
I adapted the braised chicken recipe I want to share with you today from the recipe for braised pork leg or ‘kow kha moo’, which is a popular rice dish in Thailand. The original recipe was from Chinese migrants and again, like other dishes, over time the recipe has been adapted to suit Thai preferences.
Braised chicken is perfect when served with rice and chilli garlic sauce. This time however I used chilli garlic from the jar, which is just perfect as well.
1 kg chicken Maryland
2 star anise
1 cinnamon stick
2 coriander roots
1 tbsp pepper
4 cloves garlic
60g Palm sugar
1 tsp salt
2 tbsp Soy sauce
1 tbsp seasoning sauce
1 tbsp oyster sauce
Water to cover chicken
1 tbsp cooking oil
- Toast the black pepper, cinnamon stick, star anise, garlic and sliced galangal in a frying pan until fragrant.
- Wrap the ingredients in step 1, along with coriander roots, in a thin white cloth.
- In a frying pan add some cooking oil and fry the chicken until it is brown. Remove the chicken and set aside.
- Add palm sugar into the frying pan and stir until caramelised.
- Add the chicken and water to cover.
- Add the ingredients from step 2 followed by salt, soy sauce, oyster sauce and mushrooms.
- Cover and braise the chicken for 30 mins.
- Add the boiled eggs and green mustard and cover for another 30 mins.
Your chicken is now ready to serve