Underwater chicken (bone-in chicken braised in its own juices under a bowl of cold water)
Pailin's Kitchen · ♥ 3.1K likes · 159.8K views · 10 min video
Read about half in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole chicken
- soy sauce
- fish sauce
- sugar
Put the bone-in chicken pieces in a bowl and toss with soy sauce, fish sauce and a little sugar.
- 2 stalks lemongrass
- galangal
In a mortar, pound the lemongrass until fibrous, then crush the galangal rounds, adding each to the chicken.
Pounding the Thai herbs one by one
- kefir lime leaves
- garlic
- dry chilies
Roughly tear the lime leaves into the bowl; roughly pound the garlic, then the dry chilies just until they break, and add them.
- shallots
Add the shallots, toss, and marinate at least 30 minutes or overnight.
Pour everything into a roomy pot over medium to medium-low heat and set a big bowl of cold water on top.
Setting the bowl of cold water on the pot
- cold water
Cook 45 minutes to an hour, keeping the water in the bowl cold: when it turns hot (about 20 minutes in), spoon it out and refill with cold water. Ice can be added.
Turn off the heat after about 50 minutes; spoon the water out rather than lifting the bowl off. If the water has boiled, turn off the heat and replace it with cold before lifting, as built-up steam is dangerous.
Keeping the water cold
- 2 whole dry chilies
- kefir lime leaves
Garnish with a couple of dry chilies and julienned lime leaves; serve with jasmine rice, watching for sharp bone pieces.