Prepare for a culinary adventure unlike any other with our recipe for Gai Tai Nam, or "Underwater Chicken," a unique and flavorful Thai dish. This isn't your average chicken recipe; Gai Tai Nam features tender chicken simmered in a fragrant broth, creating a surprisingly moist and succulent result. The name hints at a unique cooking method that locks in the chicken's natural juices, resulting in a dish that's both comforting and exciting. Forget dry, overcooked chicken – this recipe guarantees a juicy, flavorful experience. The rich broth, infused with aromatic herbs and spices, will transport your taste buds to the vibrant streets of Thailand.
This seemingly complex dish is surprisingly accessible, even for home cooks. The key is mastering a few simple techniques, and we'll guide you through each step with clear instructions and helpful tips. Ready to dive into the delicious world of Gai Tai Nam? Let's get started with our step-by-step guide to creating this unforgettable Thai culinary masterpiece.
Tools Needed
- Mortar and pestle
- Pot
- Gas stove
- Container
Ingredients
- Domestic chicken: 1
- Black peppercorns: 1/2 tbsp
- Coriander seeds: 1/2 tbsp
- Salt: 1 tsp
- Lemongrass: 3 stalks, sliced
- Coriander roots: 9 slices
- Chili: to taste
- Garlic (Chinese): 5 cloves
- Shallots: 7
- Turmeric: 5 slices
- Boiled fish sauce: 1 ladle
- Pung Ros: 2 tsp
- Kaffir lime leaves: 10
- Spring onions: to taste, chopped
- Coriander: to taste, chopped
- Water: Approximately 3000ml (3 liters)
Step-by-Step Instructions
Step 1. Prepare the Aromatic Curry Paste
- black peppercorns, coriander seeds, and salt until finely mixed.
- Add sliced lemongrass, and coriander roots; pound until well blended.
- Add chili to your desired level of spiciness and pound until broken into small pieces.
- Add garlic, shallots, and sliced turmeric; pound roughly to mix the curry paste.
Step 2. Marinate and Prepare the Chicken
- Chop the chicken into pieces and add the curry paste, mixing well.
- Add boiled fish sauce and Pung Ros; knead and mix thoroughly.
Step 3. The Unique Three-Boil Process
- Place the pot on the gas stove with a container on top. Add approximately 1000ml of water and bring to a boil over medium heat.
- Boil for 3 rounds. When the water boils and bubbles, lift the pot to let the water pour out (from the chicken steam).
- Add another 1000ml of water and bring to a boil. Repeat this process for a total of 3 rounds.
- In the third round of boiling, add the kaffir lime leaves and mix.
- Add the final 1000ml of water and boil until the water is bubbling.
Step 4. Finishing Touches and Serving
- Once the water is boiling, add chopped spring onions and coriander. Mix well and continue boiling until vegetables are cooked.
- Turn off the gas and serve.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Adjust the amount of chili to your preferred level of spiciness.
- The cooking method, where water boils and bubbles repeatedly, is what gives the dish its name "Underwater Chicken."
Nutrition
- N/A
FAQs
1. What does 'Underwater Chicken' mean? Is the chicken actually cooked underwater?
The name is a bit misleading! 'Underwater Chicken' refers to the method of cooking where the chicken is fully submerged in a flavorful broth, creating a moist and tender result. It's not literally cooked underwater.
2. Can I substitute ingredients in the recipe?
Yes, to an extent. Feel free to adjust herbs and spices to your liking. However, it's best to stick to the core ingredients for the best flavor profile. Substituting the chicken itself is fine, but you might need to adjust cooking time accordingly.
So there you have it – your very own delicious Thai Underwater Chicken. This recipe, while seemingly complex, is surprisingly easy to master with a little patience. Enjoy the fragrant broth and succulent chicken, and don't forget to share this unique culinary experience with your friends and family!