Steamed Free-Range Chicken with Thai Herbs
Firm, flavorful free-range chicken steamed with aromatic Thai herbs and seasoned using just one bottle of Kitchi Sauce. The result is tender, well-balanced chicken with a warm, soothing broth—lower in sodium and with no added MSG.
Ingredients
700–800 g free-range chicken, cut into pieces
4–5 tbsp Kitchi Sauce, or adjust according to your sodium goals
6–8 garlic cloves
4–5 shallots
5–6 slices galangal
2 stalks lemongrass, sliced
5–6 makrut lime leaves, torn
Fresh chilies, to taste
Cilantro or scallions, for garnish
Instructions
Place the garlic, shallots, galangal, and lemongrass in a mortar. Pound them coarsely to release their aromas; there is no need to make a fine paste.
Place the chicken in a mixing bowl. Add the pounded herbs, makrut lime leaves, and Kitchi Sauce. Toss until every piece is evenly coated, then marinate for 15–20 minutes.
Transfer the chicken and marinade to a heatproof steaming dish. Steam over medium heat for 35–45 minutes, or until the chicken is tender and fully cooked. Adjust the cooking time according to the size of the chicken pieces.
Once cooked, add fresh chilies to taste and garnish with cilantro or scallions. Serve hot, taking care when opening the steamer to avoid the hot steam.
This Steamed Free-Range Chicken is infused with aromatic Thai herbs and served with a warm, well-balanced broth. One bottle of Kitchi Sauce provides all the seasoning you need—no additional fish sauce, soy sauce, or other condiments required. With less sodium and no added MSG, it’s a satisfying dish the whole family can enjoy with confidence.
Watch the Cooking Video
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