Recipe Details
Ingredients
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4bone-in chicken thighs, with skin
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1teaspoonsea salt, or to taste
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1(2 inch) piecefresh ginger, thinly sliced, or to taste
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3sliced green onions, white and green parts separated, divided
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1cupcoconut juice
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4tablespoonswater
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4Thai chiles, chopped
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5sprigsfresh cilantro, stems and leaves separated, divided
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2clovesgarlic, chopped
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1(1 inch) piecefresh ginger, coarsely chopped
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1 ½tablespoonsfish sauce
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1tablespoonrice vinegar
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1tablespoonfresh lime juice
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1teaspoonpalm sugar
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2 ½tablespoonsvegetable oil
Cooking Directions
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Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
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Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
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Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
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Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
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Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
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Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
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Pour sauce over chicken. Garnish with cilantro leaves.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories314 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 5g |
25% |
Cholesterol 69mg |
23% |
Sodium 935mg |
41% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 1g |
4% |
Total Sugars 2g |
|
Protein 20g |
40% |
Vitamin C 25mg |
28% |
Calcium 27mg |
2% |
Iron 9mg |
49% |
Potassium 263mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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