Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice.

crys
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.

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  • Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until 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).

  • Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.

  • Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.

  • Remove the 2 bowls from the pot. Discard ginger and green onion pieces.

  • Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

Cook's Note:

Use an oven mitt or a dish retriever tool to take the bowls off the steamer racks.

Nutrition Facts

314 calories; 17.7 g total fat; 69 mg cholesterol; 935 mg sodium. 19.2 g carbohydrates; 19.9 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
02/19/2018
I made this for our Allrecipes Allstars Canada challenge for Lunar New Year. I did make some changes just because I have a new Instant Pot so I added the chicken the 1/4 cup water and the coconut juice directly to the pot and pressure cooked for 11 minutes. I followed the recipe for everything else. It was good very moist maybe needed a little something but I don't know what. PS - the ingredient list calls for green onions "with white and green parts separated" Step 1 says to "spread ginger slices and green parts of the green onion on top" then Step 3 says "add green parts of the green onion" to the sauce. Should Step 1 call for the white part of the onion instead of the green part? Otherwise I don't know where the white part would come into play. That's what I did. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2018
I made this for our Allrecipes Allstars Canada challenge for Lunar New Year. I did make some changes just because I have a new Instant Pot so I added the chicken the 1/4 cup water and the coconut juice directly to the pot and pressure cooked for 11 minutes. I followed the recipe for everything else. It was good very moist maybe needed a little something but I don't know what. PS - the ingredient list calls for green onions "with white and green parts separated" Step 1 says to "spread ginger slices and green parts of the green onion on top" then Step 3 says "add green parts of the green onion" to the sauce. Should Step 1 call for the white part of the onion instead of the green part? Otherwise I don't know where the white part would come into play. That's what I did. Read More
Rating: 4 stars
02/19/2018
I made this for our Allrecipes Allstars Canada challenge for Lunar New Year. I did make some changes just because I have a new Instant Pot so I added the chicken the 1/4 cup water and the coconut juice directly to the pot and pressure cooked for 11 minutes. I followed the recipe for everything else. It was good very moist maybe needed a little something but I don't know what. PS - the ingredient list calls for green onions "with white and green parts separated" Step 1 says to "spread ginger slices and green parts of the green onion on top" then Step 3 says "add green parts of the green onion" to the sauce. Should Step 1 call for the white part of the onion instead of the green part? Otherwise I don't know where the white part would come into play. That's what I did. Read More