Soy Sauce Chicken (See Yao Gai)

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 2

Soy Sauce Chicken (See Yao Gai)

"Soy Sauce Chicken (See Yao Gai)" is a dish inspired by "Cantonese-style boiled chicken", adapted to suit the flavors preferred by Thais. It is commonly enjoyed as a main dish, paired with steamed rice, or served with a flavorful and spicy dipping sauce for an extra kick. This dish stands out for its tender chicken, infused with the rich aroma of soy sauce, enhanced by a hint of sweetness and complemented by a tangy, spicy dipping sauce in Thai style. It’s a meal that can be enjoyed by family members of all ages.

Ingredients

  • Main dish
  • Dipping Sauce

Steps

  • Cooking Soy Sauce Chicken:

    1. Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.

      Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.

    2. Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.

      Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Crush the garlic, pepper, and coriander roots. Slice the ginger into thin pieces, then add everything into the pot.

    3. Add the coconut sugar, light soy sauce, and sweet dark soy sauce.

      Add the coconut sugar, light soy sauce, and sweet dark soy sauce.Add the coconut sugar, light soy sauce, and sweet dark soy sauce.Add the coconut sugar, light soy sauce, and sweet dark soy sauce.

    4. Pour water into the pot until it fully covers the chicken.

      Pour water into the pot until it fully covers the chicken.

    5. Before adding dried shiitake mushrooms, please rinse them a couple of times to reduce any residues or dirt from the mushrooms.

      Before adding dried shiitake mushrooms, please rinse them a couple of times to reduce any residues or dirt from the mushrooms.

    6. Cook over medium-low heat. While simmering, skim off any foam that rises to the surface. Simmer until the chicken becomes tender and develops a rich, brown color. Serve warm.

      Cook over medium-low heat. While simmering, skim off any foam that rises to the surface. Simmer until the chicken becomes tender and develops a rich, brown color. Serve warm.

  • Dipping Sauce:

    1. Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.

      Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.

    2. Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.

      Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.

    3. Stir the ingredients together until well combined. Taste and adjust seasoning to your preference.

      Stir the ingredients together until well combined. Taste and adjust seasoning to your preference.

Tips

For this dish, if you’re preparing it for festive gatherings or celebrations, you can use a whole chicken. It’s a dish that can be enjoyed year-round and is perfect for any occasion.