Baked Thai Tom Yum Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 serving Chicken Drum Stick (1 small drumstick= 73g) (by CAPER75) 1 serving Lobo Tom Yum Paste (by IMELDASHOEQUEEN) 4 tbsp chopped Shallots .25 cup Lemongrass - Raw (by RKAVR8) 5 clove Garlic .25 cup Lime Juice 100 grams Cilantro, raw 3 tsp unpacked Brown Sugar 3 tbsp Coconut Milk (Silk)
Preheat oven to 350 F.
Set chicken pieces in a flat baking dish, such as you would use for lasagna. Be sure to leave the skin on - most of the excess fat will run off into the pan, while what is left will help flavor the dish.
Place remaining ingredients together in a mini food chopper or food processor.
Blitz well to create a fragrant Thai Tom Yum sauce. Note that you can also use a pestle & mortar to create a paste, then stir in the liquid ingredients at the end. Or simply mince all ingredients finely and stir together. You may a little water, if needed.
Taste-test the sauce for salt and spice, adding more fish sauce if you'd like it saltier or more chili if you'd like your chicken spicier.
Pour sauce over chicken, turning the pieces into the sauce.
Set in refrigerator to marinate 30 minutes (or up to 24 hours); meanwhile, preheat oven to 350 F.
Bake (uncovered) for 1 hour. Part way through baking, remove from oven and turn the chicken pieces in the sauce, or scoop up some of the sauce and drizzle over the chicken. If your baking dish is becoming dry, add a little water (hot water if using a glass baking dish).
Return to oven until chicken is golden-brown and glistening.
Serving Size: 2 drumsticks
Number of Servings: 4
Recipe submitted by SparkPeople user KAI_KANONG1.
Set chicken pieces in a flat baking dish, such as you would use for lasagna. Be sure to leave the skin on - most of the excess fat will run off into the pan, while what is left will help flavor the dish.
Place remaining ingredients together in a mini food chopper or food processor.
Blitz well to create a fragrant Thai Tom Yum sauce. Note that you can also use a pestle & mortar to create a paste, then stir in the liquid ingredients at the end. Or simply mince all ingredients finely and stir together. You may a little water, if needed.
Taste-test the sauce for salt and spice, adding more fish sauce if you'd like it saltier or more chili if you'd like your chicken spicier.
Pour sauce over chicken, turning the pieces into the sauce.
Set in refrigerator to marinate 30 minutes (or up to 24 hours); meanwhile, preheat oven to 350 F.
Bake (uncovered) for 1 hour. Part way through baking, remove from oven and turn the chicken pieces in the sauce, or scoop up some of the sauce and drizzle over the chicken. If your baking dish is becoming dry, add a little water (hot water if using a glass baking dish).
Return to oven until chicken is golden-brown and glistening.
Serving Size: 2 drumsticks
Number of Servings: 4
Recipe submitted by SparkPeople user KAI_KANONG1.
Nutritional Info Amount Per Serving
- Calories: 324.5
- Total Fat: 15.8 g
- Cholesterol: 150.0 mg
- Sodium: 539.8 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.8 g
- Protein: 36.7 g
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