Lao Soy Sauce Braised Chicken Thighs | Ob Gai
Introduction To Lao Soy Sauce Braised Chicken Thighs
In Lao cooking, “ob” refers to a slow braising technique where meat is gently simmered in a pot until it becomes tender and absorbs the flavors of the broth. While “ob” can also mean roast or bake, in this context it specifically describes moist, covered cooking. Braising typically takes at least an hour, depending on the protein as chicken thighs cook faster, while tougher cuts like beef require more time. In this recipe, the chicken is braised with aromatics like lemongrass, ginger, and lime leaves. The result is meat so tender it falls off the bone.
What mushrooms can be used?
One of my favorite parts of this recipe is the addition of fresh shiitake mushrooms. They add deep umami to the broth while soaking up all the flavors and maintaining a bouncy, silky texture. If you don’t have fresh shiitakes, king oyster mushrooms are a great alternative with a similar texture.
What protein can be used?
Chicken thighs are one of the easiest cuts to work with for beginner-friendly braising, but you can also use other proteins like ribs, duck, or beef if you prefer.
What are the special equipments needed?
Make sure you are using a large pot with a wide base so it can fit enough chicken pieces to evenly saute the skin.
Ingredients Needed for Lao Soy Sauce Braised Chicken Thighs
vegetable oil: used to help saute the aromatics
chicken thigh: make sure its bone in to get the bone broth and skin on to layer up the flavors.
Lemongrass: adds its fragrance to the dish once its sauted in the oil
Ginger: goes well with chicken
Garlic cloves: saute to bring out the flavors
Shallots: helps add flavor to the oil
Szechuan peppercorn: a type of numbing spice
Makrut Lime leaves: slightly crush it with your hands to release the fragrance
Oyster sauce: adds a slight sweetness to the dish
Fish sauce: the seasoning for this dish
dark soy sauce: great for flavor and color
shiitake mushroom: my preferred mushroom for this dish as it gives the dish umami notes and is firm
fresh bird eye chilies: adds the spiciness to the dish
Green onions: used at the end to freshen up the dish
Step by Step Instructions
Prep Ingredients
To speed up the cooking process, prepare all the aromatics in advance. This step is essential because sautéing happens quickly, and if you're chopping while the ingredients are in the pan, they could burn.
Sear the Chicken
Keep the heat at medium or lower to give the chicken time to brown evenly without burning. Once it’s nicely browned, carefully lift the chicken from the pan and place it in a container. Before moving on, remove any large burnt bits from the pot to avoid bitterness in the next step.
Saute the Aromatics
Start by adding the thinly sliced lemongrass to the pot and sauté it for a few minutes until it turns lightly yellow. Then add the rest of the aromatics and continue sautéing just until they become fragrant. Be careful not to overcook or let them brown, as that can affect the flavor.
Deglaze the Pot
Make sure to remove any burnt bits from the pot, but leave the golden pieces stuck to the bottom since those add flavor. Pour in the water to begin deglazing, scraping up the golden bits as you stir. Then add the fish sauce, soy sauce, mushroom seasoning, and peppers. Mix everything well and bring it to a simmer.
Cook the Chicken
Return the chicken to the pot, placing it skin side down. Bring the liquid to a gentle simmer, then cover the pot with a lid and cook on low heat for 30 minutes. After that, flip the chicken and continue cooking with the lid on for another 30 minutes. Add the thinly sliced green onions and let them cook for 2 more minutes until wilted. Serve the chicken with sticky rice or jasmine rice, and don’t forget to spoon the flavorful sauce over the top.
How long will it last?
It will last in the fridge for about 5 days.
More Lao Recipes
Lao Soy Sauce Braised Chicken Thighs | Ob Gai
This Lao-style soy sauce braised chicken thigh recipe is deeply savory, aromatic, and packed with bold flavors. Bone-in, skin-on chicken thighs are seared to golden perfection, then gently simmered in a rich broth infused with lemongrass, ginger, garlic, and lime leaves. Dark soy sauce, fish sauce, and oyster sauce create a deeply umami base, while Szechuan peppercorns and bird’s eye chilies add subtle heat and a tingling spice. Finished with tender shiitake mushrooms and green onions, this comforting dish is perfect served over steamed rice. A Southeast Asian twist on soy-braised chicken that brings warmth and complexity to every bite.
Ingredients
Instructions
- In a large pot, on medium high heat, add the oil and then chicken thigh skin down and cook for 3-4 minutes then flip and cook for another 3 minutes. Remove the chicken and set aside.
- Add the lemongrass and saute for two minutes on low. Then add the ginger, garlic, shallots, peppercorn, and lime leaves and cook on low for 4-5 minutes while continuously stirring.
- Deglaze by adding in the water, oyster sauce, fish sauce, soy sauce, mushrooms, peppers, and mix well.
- Add the chicken skin down and bring it to a simmer. Put the lid back and cook on low for 30 minutes then flip the legs and cook for another 30 minutes.
- Add the green onions and cook for another 2 minutes then remove from heat. Serve with rice.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.