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.
No community edits yet.
🧂 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.
💡 Pro Tips: 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.
💡 Pro Tips: 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.
💡 Pro Tips: 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.
💡 Pro Tips: 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.