{"id":6208,"date":"2019-06-10T00:00:00","date_gmt":"2019-06-10T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/ginger-chicken-soup-gaeng-gai-sai-king\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"ginger-chicken-soup-gaeng-gai-sai-king","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/ginger-chicken-soup-gaeng-gai-sai-king\/","title":{"rendered":"Ginger chicken soup (gaeng gai sai king)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a0\u00bd chicken breast<br \/>\n\u2022\u00a0\u00a04 C of water or stock<br \/>\n\u2022\u00a0\u00a01 stalk lemongrass, cut to 10 cm (4 in) length and roughly bruised to release flavour\u00a0<br \/>\n\u2022\u00a0 \u00bd \u20131 t salt<br \/>\n\u2022\u00a0\u00a01 piece of ginger, pinkie finger-size, sliced in slivers\u00a0<br \/>\n\u2022\u00a0\u00a01 medium green chilli, sliced\u00a0<br \/>\n\u2022\u00a0\u00a02 cloves garlic<br \/>\n\u2022\u00a0 2 T spring onion, finely sliced<br \/>\n\u2022\u00a0\u00a02 T Vietnamese mint, finely sliced (or a small handful of small coriander plants and mint, chopped)<\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0\u00a0In a medium pot, bring the water, salt and lemongrass to the boil. Add the slivered ginger, sliced chilli and sliced garlic. Let them simmer together while skinning and cubing the chicken breast.<br \/>\n2.\u00a0 Add the chicken pieces to the pot, and then bring the liquid back to the boil. Lower the heat. Let the chicken simmer for 15 minutes or until tender. Taste and adjust salt if needed.<br \/>\n3.\u00a0\u00a0Remove the pot from the heat. Add the chopped spring onions and Vietnamese mint (or coriander and mint) and stir them into the soup. Transfer the soup to a bowl and serve.<\/p>\n<p><strong>Information by<\/strong> <a href=\"https:\/\/foodfromnorthernlaos.com\/about\/\" target=\"_blank\" rel=\"noopener\">Food from Northern Laos <\/a>(<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<br \/><strong>Video by<\/strong>\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCCJdqnlqrmTUAYvS6i3nAXA\" target=\"_blank\" rel=\"noopener\">Angel Wong&#8217;s Kitchen<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6208","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"This refreshing soup goes well with other Akha dishes such as Akha pork balls, steamed green beans with sesame seeds and sawtooth herb chilli paste.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6213,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (The Boat Landing Cookbook)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6208"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}