Thom Khem Gai

Thom khem gai (carmelized braised chicken) is chicken that has been caramelized and braised. There’s a subtle warmth from the ginger. Fall off the bone chicken with a salty sweet broth that seeps into the mound of jasmine rice. My favorite bite of all is always the bite of the egg with the rice and broth. This is the flavor of my childhood.

For some, the pork might be more popular, but for me it has to be chicken. It cooks faster and is cheaper than using pork belly. Having both the chicken and the eggs is oddly satisfying.

Some may notice that this is also my reduced sugar version. For my original pork belly version, check here.

Note:

Chicken – use any cut of chicken that you prefer as long as it is a bone-in cut. I used chicken wings, but any cut will work. I’m pretty sure my mother has butchered a whole chicken and toss whatever she had into the pot.
Eggs – your pot size is the limit for how many eggs to use. If you like the eggs add more, if not use only a few.
Optional Aromatics – Galangal, along with keffir lime leaf are optional. After speaking with my sister’s sister-in-law, she mentioned that her family will sometimes at one or two star anise. If adding star anise note that it does add a prominent flavor. Mom’s usual aromatics are just ginger and galangal…and that’s it.

Thom Khem Gai (Caramelized Braised Chicken)

2 lbs chicken, any cut bone-in preferred
1/4 cup sugar
2 tablespoon vegetable or canola oil
4 or 6 or 8 hard-boiled eggs (as much as you like!)
3-4 garlic cloves, peeled and crushed
2-inch ginger, sliced and crushed
1-inch piece of galangal (optional)
4 cups water
3 tablespoons black soy sauce
4 tablespoons oyster sauce
2 teaspoons salt
1/2 teaspoon MSG

1) In a large pot over medium high heat, add sugar and oil. Stir to combine. Allow sugar to caramelize to a dark amber color. This may take a few minutes. Add the crushed ginger, galangal (if using) and garlic and let it cook for 30 seconds to a minute or until it is fragrant.

2) Then add chicken pieces. Followed by the sweet soy, oyster sauce, salt, and MSG. Brown and caramelize for 2 -3 minutes before deglazing the pot with the water. Bring the mixture to a boil.

3) Reduce the heat to low and let it simmer for 45 minutes to 50 minutes or until chicken is tender. Add the eggs about 5-10 minutes before the end of the cooking time. You can taste it at about the hour mark and adjust seasoning to your liking.

4) Serve over jasmine rice. Enjoy.