Tom Kha Gai – Thai Style By Dapur Sinolin

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredient:

• 10ml of Sinolin cooking oil
• 500 grams of fresh chicken
• 2 cup Oyster mushroom
• 1 onion, thick slices
• 2 garlic, chopped
• 1 lemongrass, cut diagonally
• 5 cm galangal, crushed
• 5 red chili, cut diagonally
• 1 tomato, thick slices
• 600 ml of coconut milk
• Lemon juice from 2 limes
• 1 tsp salt
• 1 tsp sugar

Direction:

1. For chickens, separate the skin, bone and discard the sticky fat and cut cubed or as you wish, wash it under running water and marinate with lime juice to remove the smell.
2. For mushrooms, If the oyster mushroom still smells strange, you can soak the mushrooms with salt water for 10 minutes. This method also can also clean the mushrooms  from dirt and insects.
3. Heat the oil in a saucepan over medium heat, stir the onion until fragrant, then add 300 ml coconut milk, lemon grass, galangal and stir. Heat the coconut milk just enough not to boil. Coconut milk still naturally separates into a thick cream and thinner liquid like regular milk. As such, when working with coconut milk you should still follow the same procedures you would to make a milk-based cream sauce to prevent separation of the milk.
4. After about 5 – 10 minutes, add the chicken, red chilli, garlic and stir back until of the chicken is tender.
5. Add mushrooms, tomatoes, lime juice, cook for 5 minutes. Make sure to taste your cooking to ensure that it’s salty and sour enough. You may need to add a little salt or lemon juice to get the flavor you want.
6. Serve and enjoy!