“Gai Dthom Nam Pla” Braised Chicken With Fish Sauce and Herbs

Thaimee All Purpose Sauce

$13.50

Serves 4

Ingredients

For the Chicken:

• 2 quarts water

• Garlic (whole cloves)

• Shallots (peeled)

• Coriander roots*

• Whole black peppercorns

• Lemongrass (bruised and cut into lengths)

• 1 whole chicken or 4 chicken legs

• Turmeric powder

• Fish sauce

• Thaimee All-Purpose Sauce

For Garnish:

• Fresh cilantro or micro basil

For the Dipping Sauce:

• Garlic

• Green chili

• Honey

• Lime juice

• Fish sauce

Instructions

To Braise the Chicken:

1. In a large pot, bring the water to a boil. Add garlic, shallots, cilantro, black peppercorns, and lemongrass.

2. Season with Thaimee All Purpose Sauce, turmeric powder and fish sauce, adjusting to taste.

3. Add the chicken and reduce to a simmer. Cook until the chicken is tender and infused with the aromatic broth, about 45–60 minutes.

4. Remove the chicken from the broth and let rest. Serve warm.

To Make the Dipping Sauce:

1. Using a mortar and pestle, pound the garlic, cilantro and green chili into a chunky paste.

2. Stir in honey, lime juice, and fish sauce. Mix well, then taste and adjust seasoning as needed.

3. Alternatively, combine all ingredients in a blender and blend until smooth.

Serve the braised chicken with dipping sauce on the side, garnished with fresh cilantro or micro basil. Enjoy!

Note: Coriander roots add authentic flavor, bu t if unavailable, substitute with cilantro stems.