A flavorful dish featuring tender steamed chicken infused with coconut and ginger, complemented by a spicy and tangy sauce.
Ingredients
4 pieces chicken thighs
to taste none salt
1 thumb ginger
2 stalks green onions
1 cup coconut juice
1 cup water
2 pieces Thai chiles
1/4 cup cilantro stems
2 cloves garlic
2 tablespoons fish sauce
1 tablespoon vinegar
2 tablespoons lime juice
1 tablespoon palm sugar
1/4 cup vegetable oil
for garnish none cilantro leaves
Method
Start by filling a large pot with 4 to 5 inches of water and place a steaming rack inside.
Season the chicken thighs with salt, layering fresh ginger slices on top. Place the thighs evenly in a shallow bowl that can withstand heat.
Add the white parts of the green onions to the bowl, followed by a mix of coconut juice and water. Set this bowl on the steaming rack.
Cover the pot and bring the water to a boil. Once boiling, reduce the heat to a gentle simmer and steam the chicken for around 35 minutes, or until the meat is cooked through and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
While the chicken is steaming, blend together Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor until you achieve a smooth consistency. Transfer this blend to a medium bowl and mix in the green parts of the green onions.
In a skillet, heat vegetable oil over medium heat until it starts to smoke, around 4 minutes. Remove from heat and carefully pour the hot oil into the sauce mixture, stirring to combine well.
Once the chicken is done cooking, use an oven mitt to carefully lift the bowl from the pot. Transfer the chicken to a serving plate and discard the ginger and green onion remnants.
Strain the leftover cooking liquid through a sieve into the sauce mixture and stir well.
Drizzle the prepared sauce over the chicken and garnish with fresh cilantro leaves.
