Chicken Stew

Name: Chicken Stew (Or Sod Kai)
Cuisine: Luang prabang
Ingredients: salt and padek or fish sauce; 1 handful hed bod or hed khao (the mushrooms described); 1 stalk of lemon grass, (chopped small and) pounded finely; cooked sticky rice—a quantity about equal to your thumb—mash it together and grill it until it is golden (this is called khao jee); sweet basil leaves; chopped spring onion leaves; 1 chicken, plucked, gutted, washed and cut into pieces; 3 sweet young round eggplants, sliced vertically; 2 (small) shallots, (chopped small and) pounded finely; 2 large fresh chilli peppers, (chopped small and) pounded finely; 20 very small eggplants (mak kheng)

Or Sod Kai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken, plucked, gutted, washed and cut into pieces
3 sweet young round eggplants, sliced vertically
2

Asia
Laos
Side dish
Starter
Main course
Spicy
Gluten-free
Soup
Southeast Asia

Method

Put metal jugfuls (1½ pints) of water in a pot and place it on the fire. When the water comes to the boil put in the chicken pieces, with salt and the pounded ingredients. When the chicken pieces are done, add the sliced eggplants, the mushrooms, the piece of grilled rice, and either f