Craving a vibrant and flavorful dish that’s both simple to make and incredibly satisfying? Look no further than Yellow Chicken in Fish Sauce, a culinary gem from Southeast Asia. This recipe showcases the magic of balanced flavors – the sweetness of caramelized chicken, the savory depth of fish sauce, the aromatic zest of garlic and ginger, and a subtle hint of sweetness from sugar. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a special occasion. The bright yellow hue of the chicken is as visually appealing as the taste is unforgettable.
This recipe isn't just about throwing ingredients together; it's about achieving that perfect balance of sweet, salty, and savory. We'll guide you through each step, ensuring you achieve that signature glossy finish and tender, succulent chicken. Ready to unlock the secrets of this delicious dish? Let's dive into the step-by-step instructions below.
Tools Needed
- Pot (No. 38 pot recommended)
- Stove
Ingredients
- Tough Chicken (White or Yellow): 3
- Pandan Leaves: 6-7 stalks
- Lemongrass: 6-7 stalks
- Kaffir Lime Leaves: 15
- Coriander: 6-7 pieces
- Garlic: 6-7 cloves, crushed
- Water: 11 liters
- Fish Sauce: 500-550 grams
- Turmeric Powder: 40-50 grams (7-8 heaped tablespoons)
- Curry Powder: 1 packet (12 grams)
- Chicken Flavoring: 2 tablespoons
- Curry Paste: 2 tablespoons
- Salt: 2 tablespoons
- Palm Sugar (or Coconut Sugar): 200 grams
- Nua Powder (optional): null
- Red Chili: 50 grams
- Garden Chili: 10 grams
- Thai Garlic (or Chinese Garlic): 60 grams
- Coriander Roots: 7-8 pieces
- Water (for Dipping Sauce): 15 grams
- Palm Sugar (for Dipping Sauce): 3 tablespoons
- MSG Powder (optional): null
- Fish Sauce (for Dipping Sauce): 8-9 tablespoons
- Lime Juice: 8-9 tablespoons (6-7 tablespoons if less sour preferred)
- Pickled Garlic Water: 3 cups
Step-by-Step Instructions
Step 1. Prepare the Aromatic Base
- pandan leaves, lemongrass, kaffir lime leaves, coriander, and crushed garlic.
- Combine herbs, water, fish sauce, turmeric powder, curry powder, chicken flavoring, curry paste, salt, and palm sugar in a pot.
- Bring the mixture to a boil.
Step 2. Poach the Chicken
- Blanch the chicken in hot water before adding it to the boiling mixture.
- Add the chicken and internal organs to the pot. Simmer over medium heat for approximately 20 minutes, then flip the chicken for even coloring.
Step 3. Simmer to Perfection
- Continue simmering for about 2 hours, or until chicken is tender.
Step 4. Cool and Preserve
- After cooking, transfer the chicken to a bowl of water to maintain skin integrity.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use tough chicken for best results, as it remains tender even after a long cooking time.
- Adjust the amount of turmeric powder to control the intensity of the yellow color.
- For homemade consumption, reduce cooking time to approximately 1 hour for tough chicken.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 100-150g
- Protein: 150-200g
FAQs
1. Can I substitute the fish sauce?
While fish sauce provides the signature umami flavor, you can try soy sauce as a substitute. However, the taste will be slightly different, less nuanced.
2. How can I make the chicken extra crispy?
Ensure the chicken is completely dry before cooking. You can even lightly dredge it in cornstarch for extra crispiness.
3. What can I serve with Yellow Chicken in Fish Sauce?
It pairs perfectly with steamed rice, fresh vegetables like bok choy or broccoli, and a side of noodles.
This Yellow Chicken in Fish Sauce recipe is a testament to the simplicity and deliciousness of Southeast Asian cuisine. With its vibrant flavors and easy-to-follow steps, it’s a dish that will quickly become a family favorite. So, gather your ingredients and get cooking – enjoy the delicious results!