March 22, 2024
Ingredients
• 2 C water or stock
• 1 t salt
• 1 t chicken stock powder (do not use if using stock)
• ½ chicken breast, cut horizontally to lie flat
• 1 stalk lemongrass
• 1 green chilli (or more to taste)
• 3 large cloves garlic
• ⅓ C sawtooth herb, finely chopped
• ½ C spring onion greens (or Chinese chives), finely sliced
• 1 T coriander leaves, finely chopped
• ¼ C mint leaves, finely sliced
• 1 lime, juiced
• 1 T fish sauce
Method
1. In a pot, bring 2 cups of water or stock to the boil. Add the salt and the stock powder (optional). Put the flattened chicken breast in the boiling stock, and then simmer on low for 5 minutes.
2. Meanwhile, grill the white part of the lemongrass, the green chilli and the cloves of garlic over a low flame until brown and charred. Remove each from the fire as they brown. The garlic takes the longest.
3. Peel the burnt layer from the lemongrass stalk, and then bruise it with the back of a knife. Add to the simmering stock.
4. Turn the chicken over, so it simmers evenly.
5. Peel the roasted garlic, leaving a bit of charring. Place it in a mortar along with the grilled chilli. Using a pestle, pound them together to a coarse paste (or use a food processor or blender).
6. After a further 5 minutes or when done, take the chicken out of the stock and set aside. Add the pounded garlic and chilli to the stock. Remove the stock pot from the heat, and then stir in the finely chopped sawtooth herb, spring onion, coriander and mint plus the juice of 1 lime.
7. Shred the chicken into 5 cm (2 in) slivers; add to the stock. Stir to mix.
8. Stir in 1 tablespoon of fish sauce. Taste and adjust lime juice and fish sauce.
9. Serve in a small bowl. Accompany with other dishes and sticky rice.
Variations
• This dish can also be made with pork, duck or tofu.
Information by Food from Northern Laos (The Boat Landing Cookbook)
Video by May Laos.kitchen
