RED THAI CHICKEN RICE BROTH

Shopping list

• 125 ml soy sauce

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• 125 ml water

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• 6 garlic cloves — minced

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• 1 shallot

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• 3 Birdseye chillis

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• 1 tsp black sesame seeds

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• 1 tsp MSG

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• 1 tsp fish sauce

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• 1 drizzle honey

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• chicken thighs — coated in oyster sauce and sesame oil

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• 4 garlic cloves

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• 2 spring onions — white part only

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• 2 tsp Thai curry paste — of choice

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• 250 ml bone broth or stock

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• 1 fin coconut milk

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• coconut cream — optional

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• 1 tsp MSG

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• 1 drizzle honey

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• salt — to taste

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• lime — to taste

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• sugar — to taste

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• pepper — to taste

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Step by step

1. 1

   Soft boil the eggs for 6 minutes and add to ice bath once cooked.

2. 2

   Add all egg ingredients to a container, cover with tissue paper on top to ensure eggs are fully submerged, and leave aside in the fridge for 6 hours minimum or overnight.

3. 3

   Fry the chicken in oil until golden on the outside, then place covered in foil on a tray in the oven to cook all the way through.

4. 4

   In the same pan, add onions and garlic, fry, then add paste and fry for a further 2 minutes.

5. 5

   Add in your stock and stir through, then incorporate coconut milk or cream.

6. 6

   Season with MSG, honey, lime, and adjust to taste.