Sawaddee ka welcome to hot thai kitchen some of you may remember my video for ginger soy chicken that
I posted a while back now that recipe was inspired by my grandmother's gai kem which is what she
does with her left over poached worship chicken now which means that that chicken is actually
cooked twice so for that video I simplified it so that you only have to cook the chicken ones and
you can have it on a Wednesday night if you wanted to but I just came back from a trip to Thailand
and I had her original guy came again and I just could not get over it with what a difference that
extra cooking step makes so today I'm going to show you guy cam that is not inspired by
my grandmother's recipe this is my grandmother's recipe so if you've got the time definitely check
it out it really is an entirely different dish and so delicious let's get started so we're gonna
start by poaching the chicken so at this point what my grandmother is normally trying to make
is Hainanese chicken rice and so I have a recipe for that too if you want to but then we never eat
all of the poached chicken so then the leftover host chicken gets turned into okay Kim so now
we're just going to poach our chicken and directly puts it into a guide Kim so I've got here those
parts instead of a whole chicken just to save us some time it won't affect the end result make sure
it's bone-in this part is very very important I like to do a mix of dark meat and white meat so
that it kind of mimics the whole chicken you get a mix of different textures and your end result
so now I'm going to add some water just enough to cover the chicken now aromatic speaking of
I'm going to add some ginger into this poaching liquid and also some garlic which I've crushed
so they're broken so all the aroma can come out this next step is optional if you have it throw
it in if not doesn't really matter I'm just using the tops of my lemongrass which I have left over
from a different recipe so just going to throw those in the top half lemon grass is quite weak
in terms of flavor so it's just going to add a very light citrusy aroma and some salt we want to
season the chicken at this point as well and I'm going to let this poach very gently so the water
shouldn't be boiling if it has any bubbles at all it should be very gentle bubbles because you
want the chicken to cook us evenly as possible if you've got a thermometer 175 180 degree Fahrenheit
is great so keep an eye on that all right so my chicken is done and so for me that took about 20
minutes now this liquid right here is absolutely delicious so what I would do is take this liquid
and cook your rice with it in fact you can make Hainanese chicken rice at this point with this
broth use it in soup it's so delicious or just serve it skim off all the scum and then serve it
along with this meal as a little bit of broth if you'd like now I'm going to let the chicken cool
a little bit just so I can handle it and this step by the way you can do like days in advance
just put the chicken in the fridge and cook it up whenever you're ready now that the chicken
is cool enough to handle and we're just going to pair it into bite-sized pieces and yes definitely
tear it because you want those irregular pieces especially the small little edges because those
pieces are the best part so I just pair it up and by the way at this point if you've realized oh my
gosh I undercooked my chicken a little bit don't worry because you're gonna cook it again right so
this is the one part where you don't have to be super careful with it so yeah I just tear it up
into you know sir fry friendly pieces especially once you get to the bone and you get like small
pieces like this these become like really good and when you get a long piece of chicken like this and
it's hard to pull it apart with the grain you get a meat cleaver yes my new fine from Thailand
and it's perfect look you just cut it up alright this is the part where it gets easy as I said if
you have left over poached chicken say you made Hainanese chicken rice you can start from here
you can make this step in advance so it doesn't have to be something that takes a long time so
I've kind of walked in here I'm going to cook up some garlic and ginger in the little bit of
vegetable oil woohoo garlic and ginger and yes I added when the oil is not hot that way it heats up
together with the oil and I don't risk burning the garlic I'm actually going to switch to my wooden
spatula because it's not as loud there we go I don't like the shape of this one as much it's a
little too this angles a little too high but for the sake of our ears so ones as small as pieces
of garlic starts to brown I'm going to go in with palm sugar and I want to add the palm sugar now so
that it dissolves completely if you don't have palm sugar you can just use a white or light
brown sugar as well and so the flavor profile is going to be salty sweet make sure your he's not
too high at this point otherwise your sugar won't melt before your garlic is burned and of course
you can press the sugar lumps down this only a problem if you're a little if you're better with
the chopping of the sugar I was obviously lazy and I just pounded it in my mortar and pestle okay so
now the chicken goes in boom give it a quick toss and this heat will start to render out some of the
chicken fat so you definitely don't want to add too much oil in the very beginning and if your
chicken is fridge cold because you've made it in advance definitely you want to make sure you give
it enough time to heat up right okay so now I'm going to go in with my seasoning it is incredibly
simple it's going to go into some soy sauce and just a dash of black soy sauce for some color and
also use dark soy booboo so now Oh black pepper I really like black pepper in this you can do white
if you want and now would you believe it this is pretty much done in terms of ingredients but
I want to keep cooking this until all that liquid dries up and the sauce penetrates the chicken and
that's how you get iconic grandma is it dry when it's done and I like to let one to start to dry
I like to let it sit a little bit without stirring for the chicken starts to get a little caramelized
and all the tiny little shreds of chicken almost become super caramelized and super good yeah see
it gets nice browning there and give it another flip let it fit one more time yes that is exactly
what we're going for and now it's nice and dry and caramelize that's it I'll keep and you're
done look at this now I'm going to just finish it off with some chopped cilantro and I forgot
to mention while I was cooking it if this is your first time definitely give it a pace for saltiness
because as you can see because it's so dry your the amount of soy sauce that you use will matter
a lot because everything is sucked onto here so I often find that sometimes if my chickens a little
bigger than normal I need to add just a pinch of salt you have to add soy sauce just you know once
it's dry add a little pinch of salt and you'll kick it back out so definitely give that a quick
taste as well I always serve this with rice and if I had been more organized I would have made
rice using that chicken broth but I wasn't that organized so we're going to use jasmine rice as
an option because normally my grandmother makes this using leftover Hainanese chicken rice I
always have the dipping sauce from the Hainanese chicken rice and I like to have them together and
I think it's really good the chicken is good on its own but if you want something a little
spicier stronger flavors then make this dip I have a recipe for it and I'll make sure the link
is right up here but for kids this is perfect all right oh and see I was talking about these crispy
little bit and I'm going to taste it straight up first with some rice with no dipping sauce
this is a flavor of home my home specifically because I get this every single time I go it's
like my favorite thing to my grandma always sneaks all that garlic and ginger and soy sauce and sugar
like it's like it's completely penetrated the chicken it's so flavorful and even though we
cook it twice some of you might be thinking that's got to be like totally overcooked chicken it's not
because by the time you start the second one the chicken is cold right and so it took some
time for the chicken to reheat back up and if you don't overcook the chicken too beginning with the
chicken is actually perfectly cooked and oh man there's no words to describe it it's sweet and
salty and that garlic and ginger flavor I'm going to try with my dipping sauce goes for
those of you who like things a little spicier a little more tart offices so but oh and you know
what's even better this could plain congee for all of you con Chi lovers this is the best stuff on
congee all that's good so that dipping sauce has lots of lime garlic chili so it's tasty in part
and it's a perfect complement to the sweet and salty Qing it so the absorbing for your family
that's for the kids this is for you so I hope you give this a try the recipe as always will
be on hot pie kitchen calm when you make it I definitely want to see it so send me a photo
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