📝 About This Recipe
This recipe elevates the traditional Thai 'one-sun' chicken by incorporating a luxurious braising technique that transforms intensely flavored, semi-dried meat into a succulent masterpiece. By first concentrating the aromatics through a brief drying process and then slow-simmering in a pool of coconut water and soy, we achieve a depth of flavor that is both rustic and refined. It is a celebratory dish that showcases the perfect interplay of caramelized palm sugar, earthy coriander root, and tender poultry.
🥗 Ingredients
The Aromatics Paste
- 3 pieces Coriander roots (cleaned and chopped)
- 6 Garlic cloves (peeled)
- 1 teaspoon White peppercorns (toasted)
Chicken and Marinade
- 1.5 pounds Chicken thighs (bone-in, skin-on, cut into large chunks)
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce (for color)
- 2 tablespoons Palm sugar (finely shaved)
- 1 tablespoon Fish sauce (high quality)
The Braising Liquid
- 1 cup Coconut water (fresh or bottled)
- 1 cup Chicken stock (low sodium)
- 2 stalks Lemongrass (bruised and cut into 2-inch pieces)
- 4 slices Galangal (fresh)
- 4 Kaffir lime leaves (torn to release oils)
- 2 tablespoons Vegetable oil (for searing)
For Garnish
- 2 tablespoons Crispy fried shallots
- 1/4 cup Fresh cilantro (leaves only)
- 2-3 Bird's eye chilies (sliced thinly)
👨🍳 Instructions
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1
In a mortar and pestle, pound the coriander roots, garlic, and white peppercorns into a smooth, fragrant paste. This is the 'Sam Kler' or Trinity of Thai cooking.
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2
In a large bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, palm sugar, and fish sauce until the sugar is dissolved.
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3
Add the chicken chunks and the aromatic paste to the marinade. Massage the mixture into the chicken thoroughly, ensuring every piece is coated. Let it marinate for at least 30 minutes at room temperature.
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4
To achieve the 'Daat Deaw' (one-sun) effect, place the marinated chicken on a wire rack over a baking sheet. Place in an oven set to its lowest temperature (around 170°F/75°C) for 1.5 to 2 hours. The goal is to dry the surface slightly and concentrate the flavors without cooking it through.
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5
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the dried chicken pieces in batches until the skin is golden brown and slightly caramelized. Remove and set aside.
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6
In the same pot, add the lemongrass, galangal, and kaffir lime leaves. Sauté for 1-2 minutes until the aromatics are highly fragrant.
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7
Return the chicken to the pot and pour in the coconut water and chicken stock. The liquid should almost cover the chicken.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 45-50 minutes, or until the chicken is fork-tender.
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9
Remove the lid and increase the heat to medium. Simmer for another 10-15 minutes to reduce the braising liquid into a glossy, thick glaze that clings to the chicken.
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10
Taste the sauce and adjust with a splash more fish sauce or a pinch of sugar if needed. Transfer to a serving platter, discard the woody aromatics, and garnish with crispy shallots, fresh cilantro, and sliced chilies.
💡 Chef's Tips
If you have a sunny, breezy day, you can dry the chicken outside for 3-4 hours instead of using the oven for an authentic touch. Using bone-in chicken thighs is crucial as the bone adds significant depth to the braising liquid. Be careful not to burn the palm sugar during the searing process; the marinade contains sugar which caramelizes very quickly. For an extra layer of richness, substitute half of the chicken stock with full-fat coconut milk. Always bruise the lemongrass with the back of your knife to release the essential oils before adding it to the pot.
🍽️ Serving Suggestions
Serve alongside warm, fluffy Jasmine rice or traditional Thai sticky rice to soak up the rich glaze. A side of 'Som Tum' (Green Papaya Salad) provides a refreshing, acidic crunch that cuts through the richness of the braise. Pair with a cold, crisp Thai lager or a dry Riesling to complement the sweet and savory notes. Include a small dish of 'Prik Nam Pla' (fish sauce with chilies and lime) for those who want an extra kick of heat and salt.