{"id":6388,"date":"2019-05-17T00:00:00","date_gmt":"2019-05-17T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/gaeng-bawt-with-chicken\/"},"modified":"2024-10-22T22:35:43","modified_gmt":"2024-10-22T22:35:43","slug":"gaeng-bawt-with-chicken","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/gaeng-bawt-with-chicken\/","title":{"rendered":"Gaeng bawt with chicken"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a0 \u00a0(2\u00bd C) water (or more for a thinner dish)\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(1 t) salt\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(3 pieces) chilli wood (mai sakahn), half a thumblength (or substitute 1 green chilli and \u00bd teaspoon of black peppercorns)\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(2 T) oil<br \/>\n\u2022\u00a0\u00a0 \u00a0(2 T )garlic, chopped<br \/>\n\u2022\u00a0\u00a0 \u00a0(\u00bd C) chicken or duck on the bone, cut soupsize, 2 cm (1 in)\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(2 stalks) lemongrass, white only and bruised to release flavor<br \/>\n\u2022\u00a0\u00a0 \u00a01 chilli (or more to taste)\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(3 small) green apple eggplants, cut in eighths\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(\u00bd C) rattan pieces (or use pumpkin, squash, gourd, baby sweet corn or tinned rattan, soaked and drained)<br \/>\n\u2022\u00a0\u00a0 \u00a0(\u00bc C) gadawm gourd (optional; or any other gourd or squash)\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(4 leaves) sawtooth herb\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(3 stems) dill, cut into 4 cm (1\u00bd in) pieces<br \/>\n\u2022\u00a0\u00a0 \u00a0(2 stems) basil (pak i tou Lao), cut into 4 cm (1\u00bd in) pieces<br \/>\n\u2022\u00a0\u00a0 \u00a0(2 small) long beans, cut into 4 cm (1\u00bd in) pieces\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a0(3 T) roasted rice powder<br \/>\n\u2022\u00a0\u00a0 \u00a0(2 T) thin soy sauce<br \/><em>Serves two to four as part of a Lao meal<\/em>.\u00a0<\/p>\n<p><strong>Method<\/strong><br \/>\n1. Put the water in a small pot, add \u00bd teaspoon of salt and bring to the boil<br \/>\n2. In a wok, put 2 tablespoons of oil. Heat and add 2 tablespoons of chopped garlic. Stir fry briefly. Add the chicken pieces, lemongrass, the chilli and \u00bd teaspoon of salt. Stir fry until the colour of the meat has changed. Transfer this mixture to the boiling water. Simmer.\u00a0<br \/>\n3. After 5 minutes, add the eggplant. Simmer for 10 \u2013 15 minutes, and then add the rattan (or substitute). Simmer 5 minutes more until cooked.<br \/>\n\u00a04. Sprinkle 3 tablespoons of roasted rice powder over the gaeng. Mix in smoothly. Add the long beans and herbs; simmer for a further 5 minutes. Finish with 2 tablespoons of thin soy sauce. Stir, taste and add more soy sauce or salt if needed. 5. Transfer to a serving bowl.\u00a0<\/p>\n<p><strong>Variations<\/strong><br \/>\n\u00a0\u2022\u00a0 Try using tofu or pork instead of chicken<\/p>\n<p>Most of information come from Food from Northern Laos (The Boat Landing Cook Book)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[249,246],"type-of-story":[269],"class_list":["post-6388","story","type-story","status-publish","format-standard","hentry","story-type-bamboo-types","story-type-meat-poultry","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"This is a typical Kalom (Tai Yuan) stew from Ban Khone, The Boat Landing\u2019s village. It is prepared with whatever vegetables are in season. Ingredients for the dish in the inset photo include banana flower, gourd vine leaves and rattan, whereas the stew in the main photo uses baby corn and snake gourd.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6393,"pkl_story_video":"","pkl_story_image_credits":"Food From Northern Laos","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[246,249]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6388","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"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/249"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/246"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6388"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6388"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=6388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}