Red Thai Chicken Rice Broth

Ingredients

• 4 eggs (Number inferred for a batch; soft-boiled and chilled)
• 125 ml soy sauce
• 125 ml water
• 7 garlic (6–7 cloves, minced; use for egg marinade)
• 1 shallot (For egg marinade)
• 4 Bird's-eye chiles (3–4, for egg marinade)
• 1 tsp black sesame seeds (For egg marinade)
• 1 tsp MSG (For egg marinade)
• 1 tsp fish sauce (For egg marinade)
• honey (A drizzle for egg marinade)
• chicken thighs (Coat with oyster sauce and sesame oil; amount not specified)
• oyster sauce (For coating chicken; amount not specified)
• sesame oil (For coating chicken; amount not specified)
• neutral oil (For frying chicken; amount not specified)
• 5 garlic (4–5 cloves, for broth)
• 2 spring onions (White parts only)
• 2 tsp Thai curry paste (Of choice)
• 250 ml bone broth or stock (Source gives either bone broth or stock)
• coconut milk (Source says “1 fin”; amount unclear)
• coconut cream (Small carton, optional; amount not specified)
• 1 tsp MSG (For broth)
• honey (A drizzle for broth)
• salt (To taste)
• lime (To taste; source does not clarify juice or wedges)
• sugar (To taste)
• black pepper (To taste)
• rice (Dish title calls this rice broth, but rice is not included in the written ingredient list or method; amount and cooking instructions unspecified)

Steps

1. 1

   Soft-boil the eggs for 6.5 minutes. Transfer them to an ice bath as soon as they are cooked.

2. 2

   Put the soy sauce, water, minced garlic, shallot, Bird's-eye chiles, black sesame seeds, MSG, fish sauce, and a drizzle of honey into a container. Add the eggs and cover the top with tissue paper so they remain fully submerged. Refrigerate for at least 6 hours or overnight.

3. 3

   Coat the chicken thighs with oyster sauce and sesame oil.

4. 4

   Heat oil in a pan and fry the chicken until golden on the outside.

5. 5

   Transfer the chicken to a tray, cover it with foil, and bake in the oven until cooked all the way through. The source does not give an oven temperature or baking time.

6. 6

   In the same pan, fry the white parts of the spring onions and the broth garlic.

7. 7

   Add the Thai curry paste and fry for a further 2 minutes.

8. 8

   Pour in the bone broth or stock and stir it through.

9. 9

   Add the coconut milk and, if using, coconut cream.

10. 10

    Season the broth with MSG, honey, lime, salt, sugar, and pepper. Taste and adjust the seasoning.

Notes

The post does not state how many eggs or chicken thighs to use; egg quantity, servings, and timing other than the egg boil and marinating time are not given. “1 fin of coconut milk” is unclear in the source. Rice is not listed or described in the method despite appearing in the title, so its quantity and preparation are unknown. The chicken's oven temperature and cooking duration are also unspecified.

Nutrition per serving

• main
• dinner
• brothy
• Thai-inspired
• chicken
• rice
• comfort food
• stovetop