Chiang Mai Chicken

no longer available at this URL https://www.seriouseats.com/recipes/2012/03/chiang-mai-chicken-recipe.html

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Chiang Mai Chicken

Ingredients

  • 2 chicken legs
  • 4 Tbsp coconut cream
  • 1 Tbsp palm sugar
  • 2 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 cups chicken stock
  • 1 handful of fresh egg noodles
  • a few deep-fried egg noodles
  • 2 spring onion
  • handful of chopped fresh coriander
  • 3 big, red, dried chillies, deseeded, soaked in water for 10 minutes, drained, chopped (paste)
  • 2 red shallots, chopped
  • 1 tsp coriander seed, roasted (paste)
  • 2 garlic cloves, chopped (paste)
  • 1 inch fresh turmeric, peeled and chopped
  • 1 inch fresh ginger, peeled and chopped (paste)
  • 3 coriander roots, scraped and chopped (paste)
  • pinch of salt (paste)

Instructions

1

Pound the paste ingredients together, using a pestle and mortar, until smooth.

2

Simmer the coconut cream in a pan until the oil starts to separate. Turn down the heat and add the paste. Fry the paste in the oil for 5 minutes. Add the chicken and simmer. Season with palm sugar, light and dark soy sauce. Moisten with stock and simmer for about 20 minutes, the chicken should be cooked.

3

Blanch the egg noodles, put into a bowl, top with the chicken and pour over the soup. Top it with deep-fried egg noodles and garnish with spring onion and coriander. Serve with pickled vegetables, slices of shallot and wedges of lime.

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Dec 2018 Added