click on image to see more about making jaggery chicken
Just a little over a year ago, my sister served an Asian feast which included the most amazing chicken that was cooked in jaggery (palm sugar). We loved that chicken!! So we made it ourselves often last winter. It’s wonderful on a cold night when the wind is howling through the cracks in this old house.
And just recently, we noticed a little piece of jaggery lurking in the spice drawer. Jaggery!! Jaggery chicken!! How could we have forgotten to make it again!? So, make it we did. And we served it with a mountain of steamed Thai jasmine rice and stir-fried broccoli with peanuts. Jaggery chicken was just as fabulous as we remembered. Indeed the whole dinner itself was fabulous.
And I raved to my sister again about how great jaggery chicken is, thanking her again for introducing us to it. But when I mentioned how hot the chopped green chillies were, she looked perplexed. Chillies??
- 250 gm chicken thighs meat (more or less)
- 1½ Tbsp jaggery sugar
- 2 cloves garlic
- good shot ginger
- 1 Tbsp fish sauce
- 1 tsp salt
- 1 Tbsp soy sauce
1 c water(add water only if absolutely necessary)
- good shot green chillies
- Heat sugar.
- When it bubbles, add ginger and garlic; cook until golden.
- Add chicken, soy sauce. Coat chicken.
- When cooked,
add water. Simmer til thick.
- Add fish sauce and salt. At the last minute add chopped green chillies.
A word of caution: fish sauce really really stinks. Big time. The stink dissipates for the most part and it does add another subtle (amazingly) dimension to the taste though so we have always added it anyway. But we’re thinking that the next time we make jaggery chicken, we might be bold and leave out the fish sauce to see if it really makes that much difference.
edit: We suddenly decided to throw out our bottle of fish sauce. It’s just too too stinky. Now, we add an anchovy at the same time as the ginger and garlic. The flavour of the finished chicken is just as good but there’s no stink.