Give your roast chook a makeover with this delicous Thai dish - the perfect weekend dinner!
Use a mortar and pestle to pound coriander roots, garlic, peppercorns and salt to a rough paste (you could also do this in a food processor).
Heat oil in a pot just large enough to hold the chicken. Fry paste for 1 minute or until fragrant. Add the whole chicken and lightly brown for about 2 minutes per side.
Add dark soy sauce, fish sauce, star anise and cinnamon sticks. Pour in enough water to almost cover the chicken. Bring to a boil, turn the heat down to medium-low, cover and simmer for 60 minutes, turning the chicken over halfway through cooking.
Carefully remove chicken and place into a deep serving dish. To the broth, add fish sauce to taste and sugar. Pour broth over chicken and garnish with coriander leaves and sliced chillies. Serve with steamed rice.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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