Or Lam Gai
Lao Herbal Chicken Stew
Or Lam Gai is a traditional Laotian stew originating from Luang Prabang. It's known for its complex, mildly spicy, and slightly tongue-numbing flavor profile, achieved through a unique blend of aromatics like lemongrass, chili wood (sakhaan), dill, and basil. This hearty stew typically features chicken, eggplant, mushrooms, and long beans, thickened with ground sticky rice.
🧂 Ingredients
- 1.5 lbs Chicken thighs or drumsticks, cut into bite-sized pieces
- 1 medium Eggplant, cut into chunks
- 0.5 cup Wood ear mushrooms, rehydrated and sliced
- 1 cup Yard-long beans or green beans, cut into 2-inch pieces
- 2 stalks Lemongrass, bruised and roughly chopped
- 4 cloves Garlic, minced
- 2 medium Shallots, chopped
- 1 inch piece Lao chili wood (sakhaan), if available, or a pinch of Sichuan peppercorns for numbing effect
- 0.25 cup Fresh dill, chopped
- 0.25 cup Fresh Asian basil or regular basil, chopped
- 2 tablespoons Roasted ground sticky rice (for thickening)
- 2 tablespoons Fish sauce
- 3-4 cups Water or chicken broth
- 1 tablespoon Vegetable oil
- 1-2 Red chilies, sliced (optional, for heat)
👨🍳 Instructions
- 1
Prepare the aromatics: In a mortar and pestle or food processor, pound or process the bruised lemongrass, minced garlic, chopped shallots, chili wood (or Sichuan peppercorns), and optional red chilies into a coarse paste.
💡 Tip: If using chili wood, ensure it's dried and pounded into a powder or small pieces. - 2
Sauté the aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the aromatic paste and sauté for 2-3 minutes until fragrant.
- 3
Sear the chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides.
💡 Tip: This step helps to seal in the juices and add flavor. - 4
Add vegetables and liquid: Add the eggplant, wood ear mushrooms, and yard-long beans to the pot. Pour in the water or chicken broth, ensuring the ingredients are mostly submerged. Stir in the fish sauce.
💡 Tip: If using dried wood ear mushrooms, soak them in warm water for about 20 minutes until softened, then drain and slice. - 5
Simmer the stew: Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender and the vegetables are cooked through.
- 6
Thicken the stew: In a small bowl, mix the roasted ground sticky rice with a little water to form a paste. Stir this paste into the simmering stew. Continue to cook for another 5-10 minutes, stirring occasionally, until the stew has thickened.
💡 Tip: To make roasted ground sticky rice, toast uncooked sticky rice in a dry pan over medium heat until golden brown, then grind it into a powder using a spice grinder or mortar and pestle. - 7
Add herbs and serve: Stir in the chopped fresh dill and basil just before serving. Taste and adjust seasoning with more fish sauce if needed. Serve hot, traditionally with sticky rice.
💡 Pro Tips
- ✓The numbing sensation from sakhaan (chili wood) is a signature of Or Lam. If unavailable, Sichuan peppercorns can provide a similar, though less authentic, effect.
- ✓Adjust the amount of chilies to your preferred spice level.
- ✓This stew tastes even better the next day as the flavors meld together.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Other vegetables like pumpkin or bamboo shoots can be added.
- For a richer flavor, use a combination of chicken and pork belly.
- In some traditional recipes, dried buffalo skin is used for texture.