Ingredients

• 4 bone-in chicken thighs , with skin
• 1 teaspoon sea salt , or to taste
• 1 , 2 inch
• 3 sliceds green onions , white and green parts separated, divided
• 1 cup coconut juice
• 4 tablespoons water
• 4 Thais chiles , chopped
• 5 sprigs fresh cilantro , stems and leaves separated, divided
• 2 cloves garlic , chopped
• 1 , 1 inch
• 1.5 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon palm sugar
• 2.5 tablespoons vegetable oil

Instructions

1. 1 Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
2. 2 Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
3. 3 Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
5. 5 Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
6. 6 Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
7. 7 Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
8. 8 Pour sauce over chicken. Garnish with cilantro leaves.

Nutrition per serving