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  1. #1
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    Thai Boiled Chicken - Gai Tom Nam Pla

    Greetings all. There are a couple of small evening markets here in Pattaya where one can find a vendor flogging whole chickens that look a bit anaemic. (As far as I can figure they are boiled). Some female aquaintance from the dim and distant past once purchased one for me and from that day on I have been addicted. They dont look great, but they are delicious - very moist and succulent - right up there with Beer butt chicken. My dilemna (spelling?) is that I cant always find these folk and thus would like to be able to cook 'em myself. Does anyone or anyone's other half have a recipe for these as the vendors are obviously vague when asked.
    THanks and if you havent tried one - go for it!

  2. #2
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    Humbert's Avatar
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    Photo?

  3. #3
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    Thai Boiled Chicken. A recipe. Better chance, it's less technique but the general goodness of local fowl. Difficult to go astray.

  4. #4
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by jaapie
    Does anyone or anyone's other half have a recipe
    Plenty of boiled chicken dishes. All easy. See more at link. Terrible transliteration but recipes good.

    Gai Tom Nam Pla



    This chicken is first cooked by boiling in a stock including fish sauce, then the chicken is removed and drained and deep fried to make the skin crispy. I've cut it in half and laid it on a bed of lime for the photograph. A squeeze of lemon adds to the taste.

    Ingredients

    1 House Chicken ( Whole Chicken )
    800 ml Water
    5 Kaffir Leaves
    2 Tablespoons Salt
    5 Tablespoons Fish Sauce
    10 gms Galangal leaves (Dok kha, ดอกข่า in Thai)
    10 gms Coriander Root
    4 Garlic Cloves
    Oil For Deep Frying

    Preparation


    1. Clean the chicken, remove the innards, and place the kaffir leaves on the inside of the chicken.
    2. Pound the garlic, galangal and coriander root together until pulped. Then mix with salt and fish sauce in a mixing bowl.
    3. Cover the chicken with this mixture and leave to marinade for 1-2 hours.
    4. Boil a pan of water, place the chicken and its marinade into the water and boil until its reduced down to half.
    5. Remove the chicken and let it drain.
    6. Heat enough oil to deep fry the chicken in to 180 degrees celsius (medium hot).
    7. Lower the chicken into the fat, be very very careful - the chicken has a lot of water in it and the oil will spit and bubble up. I prefer to use a deep fat frying to fry this.
    8. Once the skin is crispy, remove the chicken, drain and serve.

    Appon's Thai Food Recipes: Chicken Recipes Recipe Archives
    Last edited by Norton; 10-03-2011 at 05:06 PM.
    Whenever you find yourself on the side of the majority, it is time to pause and reflect.

  5. #5
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    Thanks Norton, off to buy a smallish chook (in case things go wrong) and will give it a go. Ta for the effort.

  6. #6
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    After boiling the chicken - Has anyone tried to bake the chicken instead of frying?

  7. #7
    Member Oswulf's Avatar
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    "House chicken" is better translated as "free range chicken".

    The frying is to give colour, crispness and extra flavour. You could eat the chicken without boiling, but baking would only make it dry out. With baking, by the time it got any colour it would be like cardboard.

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