Sawaddee ka welcome to hot Thai kitchen a few times a year my grandmother would make what
we call worship chickens and they're basically whole poached chickens that we use in different
ceremonies throughout the year when the ceremony is done we end up with a whole poached chicken
so she would cut it up and turn it into what's called gai kem or literally salty
chicken that's what I'm going to make today without the whole worship chicken bit let's
get started obviously I am not starting with a worship chicken but I am starting with chicken
thigh which I have cut into about an inch cube I recommend using chicken thigh for this because
of the end there's not going to be any sauce or anything around it so if you use chicken breast
it can feel quite dry but the chicken thigh is lots of fat it's juicy it's just going to be
better trust me and it's so simple I've got some soy sauce some golden mountain sauce is just a
different kind of soy sauce with a different flavor you can just use extra soy sauce and
to get some dark delicious color going black soy sauce it's got a little bit of molasses in it so
it's not very salty it's a little sweet but more importantly this is going to make the color dark
appetizing and the bottle looks like that now you can use other brands of dark soy sauce as
well that will help with the color but those are generally a little saltier than this one
so you may need a little less now I'm going to let this sit for about 15-20 minutes during this
time you can chop your garlic and chop your ginger and all that and then we're going to
get cooking so got a walk here a large saute pan would work some vegetable oil I'm going to go in
with some garlic you cannot have too much garlic for this and ginger let the garlic and the ginger
flavor the oil so that then the oil can coat everything else and flavor everything else this
is going to be so simple once some of the garlic starts to turn golden go in with the chicken
and just keep tossing until the chicken is almost done we don't need to add any
liquid this is a dry dish I want all that seasoning to go in and around the chicken
nothing pulling on the outside so now the outside of the chickens done just a little
bit before the inside is side I'm going to add the sugar palm sugar I want that
butterscotch flavor and some white pepper a lot of pepper is okay black pepper is okay as
well now just want the sugar to dissolve and I'm adding this sugar at the end so that the
sugar doesn't burn if I added in the beginning sometimes it can get stuck to the edges and bird
yeah that's looking good turn it off throw in some cilantro for some extra freshness
lots of cilantro make sure you use the stem to swell okay now that looks and smells amazing
if you like the spicy flavor of fresh ginger you can put some fresh julienne ginger on top
as a garnish and edible garnish I need some rice always have this with rice hmm this
makes me miss my grandmother when she makes it it's a little bit different but she starts out
with already cooked chicken but the flavor is still the same salty a little sweet garlicky
and that subtle heat from the ginger but it's such simple goodness so I hope you
give this a try and when you do let me know how it goes Facebook Twitter Instagram send
me some photos the recipe as always a lot huh Thai Kitchen Tom and I will see you next time
for your next delicious Thai nice I am NOT starting with supersu where she chooses now
if your breast person I recommend using five and you we don't ask we don't need Oh smarter