Nip2Nip Cooking With Sydsnap!

Ingredients

• 1.5 cups Coconut Milk (full‑fat for richer flavor)
• 3 cups Water
• 3 tablespoons Soy Sauce (light soy sauce)
• 1 teaspoon Dark Soy Sauce (adds color and depth)
• 1 tablespoon Brown Sugar
• 2 Chicken Legs (bone‑in) (skin on, about 1.5 lb total)
• 40 grams Dried Red Chilies (whole, seeds kept for extra heat)
• 3 tablespoons Coriander Seeds (lightly toasted)
• 4 Garlic Cloves (peeled)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• 1 small Red Onion (substitutes for shallots)
• 1 teaspoon Salt
• ¼ cup Cilantro (roughly chopped)
• 2 stalks Green Onion (thinly sliced)
• 1 Lime (cut into wedges for serving)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Toast and Grind Chili‑Coriander Paste

   Heat a dry skillet over medium heat, add the dried chilies and toast for 1‑2 minutes until fragrant. Transfer to a bowl, add toasted coriander seeds, garlic, ginger, red onion and salt. Blend everything in a blender or food processor until a smooth paste forms. If too thick, add a splash of water.

   Time: PT10M

2. Sear Chicken Skin Side

   Pat the chicken legs dry with paper towels. Heat the skillet over medium‑high heat, add a thin drizzle of oil, and place the legs skin‑side down. Sear for about 4‑5 minutes until the skin is golden and some fat has rendered.

   Time: PT5M

3. Combine Broth Ingredients

   In the large pot, combine coconut milk, water, light soy sauce, dark soy sauce, brown sugar, and the chili‑coriander paste. Stir to dissolve the sugar, then add the seared chicken legs (skin side up).

   Time: PT5M

4. Simmer Until Meat Falls Off Bone

   Bring the pot to a gentle boil, then reduce to a low simmer. Cover and let cook for 40‑60 minutes, checking after 40 minutes. The chicken should be tender enough that the meat easily pulls away from the bone.

   Time: PT50M

   Temperature: Low simmer

5. Shred or Slice Chicken

   Remove the chicken legs from the pot. Let cool slightly, then pull the meat off the bones and shred into bite‑size pieces. Return the shredded meat to the soup or keep whole for serving.

   Time: PT5M

6. Prepare Garnishes

   While the soup simmers, finely slice the green onions, chop the cilantro, toast the sesame seeds in a dry pan for 1 minute, and cut the lime into wedges.

   Time: PT5M

7. Cool and Serve

   Remove the pot from heat and let the soup come to room temperature, then refrigerate for at least 30 minutes (or serve immediately if you prefer warm). To serve, ladle soup into bowls, add chicken pieces, sprinkle cilantro, green onion, and toasted sesame, and finish with a squeeze of lime.

   Time: PT10M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

12 g

Fat

45 g

Fiber

2 g