👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: If using chili wood, ensure it's dried and pounded into a powder or small pieces.
2. 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. 3

   Sear the chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides.

   💡 Proffstips: This step helps to seal in the juices and add flavor.
4. 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.

   💡 Proffstips: If using dried wood ear mushrooms, soak them in warm water for about 20 minutes until softened, then drain and slice.
5. 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. 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.

   💡 Proffstips: 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. 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.