Ingredients
- 1/2 chicken, bone in, skin on, chopped into chunks right through the bones (see note)
- Tbsp soy sauce
- Tbsp fish sauce
- tsp sugar
- stalk slemongrass, cut into2-inch piece s, smashed until broken and fibrous
- rounds gal angal, smashed until broken
- kaffir lime leaves, roughly torn
- clove sgarlic, smashed until broken
- Dried chilies, to taste, smashed until broken,
- head sshallots, roughly chopped.
Instructions
- If you accidentally let the water boil or get very hot, do not lift the bowl or the built up steam inside the pot may come rushing out and burn you.
- If the water does boil, it will not ruin the dish, so don't worry!
- Just turn off the heat, scoop out the hot water from the bowl and add cold water back in.
- Then turn the heat back on and keep cooking until it's done.
- See explanation below for why it's important to keep the water cool.
- It's also wise not to lift the bowl of water while it's completely full; it's safer to scoop out some of the water first so you won't spill it!
Tips
You can find bone-in chopped chicken in Chinese grocery stores with a good meat department. If you cannot find it, you can also buy a whole chicken and either chop it up yourself if you have a cleaver, or ask a butcher to cut it for you. As a cheat, you could use chicken wings which have a good bone-to-meat ratio (separate the drumettes from the mid joint parts from each other if you buy whole wings).