Satu Gai (Thai Vietnamese Chicken Stew)

Name: Satu Gai (Thai Vietnamese Chicken Stew)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3 serving
Ingredients: 1 1/3 lb (600 g) bone-in chicken (drumsticks and/or thighs); 1 tsp salt; 1/2 tsp black pepper; 1 white onion; vegetable oil; 2 Tbsp butter; 2 cloves garlic; 2 bay leaves; 10 oz (300 g) canned tomatoes; 2 Tbsp sugar; 2 medium sized potatoes; 4 cups (1 liter) water (more; 1 tsp flour; 1 cup green peas; Salt and black pepper (to taste); Chopped cilantro (to garnish); 1/3 cup fish sauce; Juice of 1 lime; 2 Tbsp chopped bird eye chilis (about 4 pieces); 1 clove garlic

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Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
3
Calories
500 kcal
Course
Dinner
Cuisine
Vietnamese

Satu Gai (Thai Vietnamese Chicken Stew)

Isaac Small

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Satu gai is a Thai Vietnamese chicken stew with tomatoes and vegetables. Served with a spicy prik nam pla sauce, cilantro, and rice, it is a unique, yet familiar, chicken stew recipe.

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Ingredients

Servings

For the chicken

1 1/3 lb (600 g) bone-in chicken (drumsticks and/or thighs)
1 tsp salt
1/2 tsp black pepper
1 white onion , sliced
vegetable oil , for shallow frying

For the stew

2 Tbsp butter
2 cloves garlic
2 bay leaves
10 oz (300 g) canned tomatoes
2 Tbsp sugar
2 medium sized potatoes , cubed
4 cups (1 liter) water (more , if necessary)
1 tsp flour , mixed with 1 Tbsp water
1 cup green peas , cooked
Salt and black pepper (to taste)
Chopped cilantro (to garnish)

For the Prik Nam Pla

1/3 cup fish sauce
Juice of 1 lime
2 Tbsp chopped bird eye chilis (about 4 pieces)
1 clove garlic , sliced

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Instructions

Marinate the chicken with salt, black pepper, and sliced onions. Let it stand for at least 15 minutes.
Heat oil in a large pot, and shallow-fry the chicken for 5 minutes on each side. When the skin becomes slightly crispy, set the chicken aside.
Remove excess oil and melt butter in the same pot.
Add the garlic and bay leaves. Stir fry for 30 seconds.
Add canned tomatoes and sugar and stir fry for 1-2 minutes. Once the sauce thickens, add the chicken back to the pot.
Add the potatoes and water. Bring to a boil, and simmer for around 40 minutes on low heat (add more water, if necessary).
While the stew is cooking, make the Prik Nam Pla by mixing fish sauce, lime juice, chopped chilies, and sliced garlic together in a bowl. Set aside.
Once the chicken and potatoes are tender and cooked through, add the flour mixture and stir.
Add cooked green peas and cook for another 5-10 minutes.
Taste and adjust salt and pepper, if needed.
Transfer to a serving plate and garnish with chopped cilantro. Serve with white rice (or bread, if desired) and Prik Nam Pla. Enjoy!