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Nam Cheua Gai – Thai Chicken Stock Recipe

Nam Cheua Gai - Thai Chicken Stock Recipe

Nam Cheua Gai – Thai Chicken Stock Recipe

Ingredients :

  • 5-61/2 lbs (21/2-3 kg) chicken bones or 11/2 whole chicken
  • 6 quarts (51/2 liters) water
  • 11/2 cups (250 g) chopped onion
  • 1 cup (125 g) chopped celery
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns

Method :

Wash bones in cold water then put in a stockpot and cover with cold water. Bring rapidly to the boil, then drain and discard water. Cover bones with 6 quarts water and add all other ingredients. Simmer for 3 hours, removing the scum as it accumulates. Strain through cloth. The stock can be put in 1 -quart containers and frozen for up to 3 months. Home made chicken stock greatly improves the flavor of all recipes where stock is specified. Yields 2 liters of stock.

Preparation time : 15 mins
Cooking time : 3 hours

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Singapore Cooking “Sago with Honeydew and Coconut Milk Recipe”