ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Lao Kai Pa Lu
Lao Braised Chicken with Bamboo Shoots
A comforting and flavorful braised chicken dish featuring tender chicken pieces cooked with bamboo shoots in a savory, aromatic broth infused with lemongrass, garlic, and ginger.
ð§ ææ
- 800 g Chicken thighs(bone-in, skin-on, cut into pieces)
- 400 g Bamboo shoots(canned, sliced, rinsed)
- 2 stalks Lemongrass stalks(bruised and cut into 3-inch pieces)
- 5 cloves Garlic cloves(smashed)
- 1 inch piece Ginger(sliced)
- 2 medium Shallots(quartered)
- 3 cups Chicken broth
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Vegetable oil
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1-2 Optional: Bird's eye chilies(for heat)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
â±ïž 8-10 minutes - 2
Add the smashed garlic, sliced ginger, and quartered shallots to the pot. Sauté until fragrant.
â±ïž 2 minutes - 3
Return the chicken to the pot. Add the bruised lemongrass pieces, rinsed bamboo shoots, chicken broth, fish sauce, and soy sauce. Add chilies if using.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the chicken is tender and cooked through.
â±ïž 30-35 minutes - 5
Taste and adjust seasoning with more fish sauce or soy sauce if needed.
- 6
Serve hot, garnished with fresh cilantro. This dish is excellent with sticky rice.
ð¡ ããã®ã³ã
- âUsing bone-in, skin-on chicken thighs adds more flavor and richness to the broth.
- âEnsure the bamboo shoots are well-rinsed to remove any bitterness.
- âAdjust the amount of chilies to control the spice level.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Can be made with pork ribs instead of chicken.
- Add other vegetables like mushrooms or long beans.