Mok Gai
Steamed chicken with aromatic herbs and veggies for a flavorful Lao meal. Perfect as an easy, make-ahead dish for family gatherings.
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Cooking tools:
- Mortar and pestle
- Food processor
- Instant-read thermometer
- Steamer basket
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring spoon
- Spoon
- Aluminum foil
- Zip-top bag
- Freezer
- Refrigerator
Ingredients
- 2 lbs (907g) chicken, boneless white or thigh meat cut into cube
- 2-3 tablespoons uncooked sticky rice, soaked overnight and drained
- 2-3 stalks (40g) of lemongrass, thinly sliced
- 2-3 (5g) Thai chilies
- 2 (160g) shallots or Spanish onion, sliced or chopped
- 5-6 kaffir lime leaves
- 1 ½ tablespoon fish sauce or padaek
- ½ teaspoon salt
- ½ teaspoon MSG (optional)
- 1 handful (about 2 cups) lemon basil, removed from the stems
- 2 small bundles (85g) dried bean thread noodles (optional)
- banana leaves and/or aluminum foil
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