Thai chicken for lunches

I'm having salads for most of my lunches these days, I keep the ingredients in my little office fridge, but I like to have some sort of meat or an egg to go in as well.

This week I'm having a Thai style chicken.

Chicken thighs …

… into a plastic bag …

… with soy sauce, fish sauce, lime juice, coriander seeds and dried leaves, chilli flakes, a bit of brown sugar, a lemon grass stalk, and a little water …

… and sealed:

Then into the waterbath at 60°C …

… with the lid on …

… for about three hours:

I drained of the liquid and put it in a pot …

… with some bruised coriander stalks I found in the garden when I was weeding during the three hour cooking period …

… and a couple of smashed garlic cloves (apparently they're give the meat a nasty flavour if cooked in the waterbath) …

… then reduced it down by about half, and strained out the solid bits:

In the mean time, I dusted the cooked chicken thighs with rice flour …

… and quickly fried them to get a crispy coating:

It would have worked a lot better if they'd had skin on, but you work with what you've got.

Four thighs doesn't divide very well into five lunches, so I cut the meat off the bones and stored it in the fridge with the reduced juices poured over:

Now I just need to remember to buy lots of fresh coriander to put in my salads this week. I can't get the stuff to grow at my house, it bolts as soon as it goes in the ground.