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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw chicken to avoid cross-contamination; raw meat carries bacteria which can contaminate other ingredients.
Prepare 3 frozen bone-in chicken legs, and thoroughly dry the surface with paper towels.
Watch out
The surface of the chicken legs must be completely dried, otherwise they may retain a frozen gamey odor when boiled.
Slice 3 pieces of ginger, trim the green parts of 4 lemongrass stalks keeping the white and root parts, and pound them with a large knife to release the aroma.
Watch out
Lemongrass must be pounded until the fibers split to release flavor
simply cutting without pounding will result in a broth lacking aroma
Be careful when handling boiling water and moving hot pots to avoid scalding.
Prepare a large pot of boiling water, add ginger slices and pounded lemongrass to boil for 2 to 3 minutes to release aroma, then add 1 tsp of turmeric powder and mix well, then put in 3 chicken legs making sure the water completely covers the chicken, bring to a boil over high heat then turn off the heat, cover with a wooden lid and simmer for 45 minutes.
local_fire_departmentBring to boil on high heat then turn off heat to simmerWatch out
The water must completely submerge the chicken legs, otherwise the exposed chicken skin will not cook properly or take on color.
While waiting for the chicken, prepare garnishes: thinly slice half a red onion and soak in cold boiled water to remove pungency; chop coriander into 3 to 4 cm lengths; slice one of the 2 limes finely and keep the other for juicing; chop 1 red chilli; mince 5 to 6 cloves of garlic after crushing.
Watch out
The onion must be sliced finely enough and thoroughly soaked in cold water, otherwise it will taste too coarse and pungent when eaten raw.
In a small bowl, add minced garlic and red chilli, add 1 tbsp fish sauce, 1 tbsp white vinegar, freshly squeezed lime juice, 1 tsp sugar, a little light soy sauce, and a little sesame oil, mix thoroughly until sugar is completely dissolved.
Watch out
The sugar must be completely dissolved by stirring, otherwise the seasoning will be uneven and gritty.
Insert a toothpick into the thickest part of the chicken leg to test. If the liquid running out is red, it's not cooked. Re-boil for a little longer until clear transparent liquid comes out upon re-testing.
local_fire_departmentMedium-high heat to cook throughWatch out
Must insert a toothpick into the thickest joint to check
clear liquid indicates fully cooked, otherwise eating undercooked chicken poses health risks
Remove the cooked chicken legs and submerge them in prepared ice water to soak and cool down for about 30 minutes.
Watch out
The chicken legs must be thoroughly chilled before shredding
shredding while warm makes the meat mushy and the skin not crispy
Be careful of bone fragments piercing fingers when deboning.
Debone the cooled chicken legs, peel off the chicken skin and set it aside; hand-shred the chicken meat along the grain into moderate-sized strips.
Watch out
Shred the chicken along the grain rather than cutting across, to maintain texture and elasticity in the strips.
Use kitchen shears to cut the chilled and crispy chicken skin into fine pieces, and mix them into the shredded chicken.
Watch out
The chicken skin must be cut fine enough, otherwise large pieces will taste too greasy and thick.
In a large bowl, combine the prepared chicken meat and skin, add drained red onion slices, coriander, the prepared dressing, about 30g peanuts, a little sesame, and lime slices, mix thoroughly with chopsticks and serve.
Watch out
The onions must be thoroughly drained before adding to the bowl, otherwise excess water will dilute the dressing flavor.
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