Thai cuisine · Meat & Kebab

Gai Tom Kem

Chicken thighs braised until tender in a sweet-savory soy broth with caramelized palm sugar and garlic.

Ingredients · for 4 servings

• 8 chicken thighs
• 4 eggs
• 60 g palm sugar
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 8 garlic cloves
• 1 tsp white pepper
• 1/2 bunch cilantro (with roots)
• 1 l water
• 2 tbsp vegetable oil
• 300 g jasmine rice

Instructions

1. Hard-boil the eggs for 9 min., cool in cold water and peel; pound the garlic with the washed cilantro roots and the white pepper into a paste in a mortar.
2. Heat the vegetable oil in a braising pot and fry the spice paste over medium heat for 2 min. until it smells golden and fragrant.
3. Add the palm sugar and let it melt for 3 min. until it caramelizes to a dark color and smells slightly bitter — this is the heart of the dish.
4. Add the chicken thighs, turn to coat on all sides, pour in both soy sauces and the water, and bring to the boil.
5. Cover and braise over low heat for 40 min., then add the eggs and cook uncovered for another 15 min. until the meat loosens easily from the bone and the broth turns syrupy and glossy.
6. Sprinkle with cilantro leaves and serve with plenty of broth over jasmine rice.