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.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 3 pounds chicken thigh, bone in skin on
- 1/4 cup Lemongrass, thinly sliced on a bias (1 stalk)
- 1 ounce Ginger, thin matchsticks
- 6 Garlic cloves, smashed
- ¼ cup Shallots, thinly sliced
- 1 teaspoon Szechuan peppercorn
- 6 Lime leaves
- 2 cups Water
- 2 tablespoon Oyster sauce
- 2 tablespoon Fish sauce
- 2 tablespoon dark soy sauce
- 3 ounces fresh shiitake mushroom, quartered
- 5 fresh bird eye chilies
- 4 Green onions, halved length wise
Instructions
- 1
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.
- 2
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.
- 3
Deglaze by adding in the water, oyster sauce, fish sauce, soy sauce, mushrooms, peppers, and mix well.
- 4
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.
- 5
Add the green onions and cook for another 2 minutes then remove from heat. Serve with rice.