r/slowcooking • u/InJohnnysKitchen • Feb 28 '18
Best of February Thai coconut pulled chicken sandwich (like Tom Kha Gai)
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u/elnorac Feb 28 '18
Btw, because good Asian markets are a bit far from my house, when I do make a trip to one, I stock up on things like lemon grass and Galangal. I chop the lemongrass in big pieces and slice the Galangal thin, then freeze them. That way they’re easy to grab and throw into Thai dishes.
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u/InJohnnysKitchen Feb 28 '18
That's the way to do it! I do the same with Thai bird chilies, too much (sliced) spring onion and ginger. Works for tofu as well by the way!
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u/TheFuturePants Feb 28 '18
This looks great and I love that soup, but no peanuts for me. Given there are a ton of ways to thicken sauces, what would you recommend here?
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u/InJohnnysKitchen Mar 01 '18
I tried to make this with agar-agar once and my sauce turned into to blobby-mess... But I guess pretty much every sauce thickener would work for this
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u/if0rg0t2remember Feb 28 '18
This looks like a delicious Thai version of Banh Mi
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u/dlxnj Feb 28 '18
That was my thoughts! I remember my farmers market had daikon radishes that I pickled with some carrots and would make Bahn Mi sandwhiches and tacos... good week
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u/J_Arr_Arr_Tolkien Feb 28 '18
This is one of the nicest presentation pictures I've ever seen on this sub. Looks delicious!
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u/InJohnnysKitchen Feb 28 '18 edited Mar 01 '18
The delicious taste of the famous Thai coconut soup finally on a bun!
(For 4 big filling pulled chicken sandwiches) Ingredients
700g chicken thighs, without bones but leave some of the fat on for flavor
200ml coconut milk (full fat)
2,5 tablespoons Thai fish sauce
1 tablespoon brown sugar
1 teaspoon powdered chicken bouillon
2 kaffir lime leaves
2 Thai bird eye chili peppers, pierced with a knife
3cm galangal root, peeled and cut into thin slices
10 sprigs fresh cilantro
50g roasted peanuts
Juice of half lime
4 small little radishes
3 spring onions
4 large semi-soft bread rolls
Make the chicken in the slowcooker
Pour the coconut milk into the slow cooker, add 2 tablespoons fish sauce, brown sugar, powdered bouillon, kaffir lime leaves, galangal and chili pepper. Add the chicken and give a good stir until everything is well combined. Put the slow cooker on low and simmer for 6 hours.
Assemble delicious Thai chicken sandwiches
Once the chicken is cooked, fetch the chicken pieces out of the sauce and place them on a plate. Shred the chicken with two forks into strips. Fetch the galangal, kaffir lime leaves and chili peppers out of the sauce. Discard them.
Pour 60ml of the coconut cooking liquid into a small mixing cup. Roughly chop the cilantro and add it to the liquid. Insert the peanuts, the remaining half tablespoon of fish sauce and the juice of half a lime. Use an immersion blender and mix until you have a thick homogenous sauce.
Put the shredded chicken back into the cooking liquid to keep the pieces warm and moist. Thinly slice the radishes and spring onions.
Slice the bread rolls halfway through. Spoon a big portion of the shredded chicken into the bread rolls. Spread some of the cilantro peanut sauce on top.
Garnish the sandwiches with the radishes, spring onion and some more cilantro. Dig in!
Full recipe can also be found on my site injohnnyskitchen