Thai Fish Sauce Chicken
Overview
When you walk into any Thai restaurant, snack, or roadside stall, there must be four kinds of seasonings on the table, sitting like the four treasures of the study: sugar, fresh chili, diluted fish sauce, and dried chili powder. Among them, Fish Sauce is an indispensable condiment in all Thai dishes. Without this flavor, it is not complete. No matter which dish it is, Thai people are accustomed to adding a little bit of it, especially soups, because less pork bones are used to cook the stock. Without the blessing of fish sauce, the soup will definitely not be as delicious as heaven. Fish sauce is to Thai cuisine what ketchup is to America and soy sauce is to Chinese cuisine. According to legend, Thai fish sauce originated from the coast of Fujian and is a product derived from large amounts of fish caught. After spreading to Southeast Asia, it became an indispensable condiment in Thailand, Vietnam and other places. One of the methods is to remove the internal organs and scales of the fish, add salt to the tank, and marinate in the sun. There is a pipe under the tank bucket to collect the fish juice flowing out and then pour it into the bucket. Repeat this step until the fish meat and bones are all liquid, from half a year to a year. The cooking perfume made from thousands of fish bodies is extremely smelly. If you accidentally get a drop of it on your hands, the smell will linger for a long time, which is amazing. But when it is added to cooking, whether it is stir-fry or soup, it instantly becomes a delicacy in the world, a transformation that is difficult to understand. Therefore, in Thai cuisine, although the ingredients are simple, their use is very important and can make or ruin a delicious meal. Most of the fish sauce sold on the market now is produced in large-scale modern production. In order to save manpower, material resources, and costs, some factories often add chemicals to fish to speed up the tenderization of the fish body. Some add a large amount of seawater to cook it in order to obtain a large amount of fish sauce at one time and make high profits. This kind of fish sauce is cheap and has low nutritional value, which is far from what is made at home. Puyuan New Fish Thai Fish Sauce is made from fresh fish caught in the sea. It relies on the protease of the fish body and beneficial microorganisms and natural lactic acid bacteria in the air. It takes three years to undergo pure natural fermentation. It then undergoes professional advanced production processes such as salt reduction, fish removal, and bitterness removal to obtain a finished Thai fish sauce with extremely light color, extremely low salt content, extremely high nutrition, and extremely fresh taste. Fish sauce chicken is a very authentic Thai dish. Thai people like to cook the chicken (no seasoning is added during the cooking process) and eat it directly with the fish sauce. The tenderness of the chicken and the deliciousness of the fish sauce are perfectly combined, and the taste is very delicious.
Tags
Ingredients
Steps
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Ingredients: 4 chicken thighs Ingredients: green onion, ginger, dried red pepper, Sichuan peppercorns Appropriate seasoning: 150 grams of Thai fish sauce
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Get a stew pot, add water to the pot, put the chicken thighs, green onions, ginger, and dried red pepper into the pot and bring to a boil over high heat. After the fire is boiled, turn to medium heat and simmer for 30 minutes. Use chopsticks to pierce the chicken legs
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Take out the cooked chicken legs and let them cool, and let the cooked chicken soup also cool
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Remove the chicken fat from the cool chicken soup, add Sichuan peppercorns and bring to a boil over high heat
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Add 150g fish sauce and cook for 5 minutes
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Let the cooked soup cool again, cut the chicken thighs into large pieces, soak them in the cooled soup to taste, wrap them in plastic wrap, put them in the refrigerator and soak for 5-6 hours before eating
