Chicken Giblets Grilled in Banan a Leaf Packets

Mok Kheuang Nai Kai

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • the giblets, the gizzard, the wings, feet and neck of a chicken, scraped and washed and sprinkled with salt and ground black pepper
  • 2 stalks of lemon grass, pound together finely these four ingredients to make the Kheuang hom
  • 3 fresh chilli peppers, pound together finely these four ingredients to make the Kheuang hom
  • 4 spring onions or (small) shallots, pound together finely these four ingredients to make the Kheuang hom
  • 3 coriander roots, pound together finely these four ingredients to make the Kheuang hom
  • chopped spring onion leaves
  • 3 Kaffir lime leaves, divided in half
  • salt and fish sauce

    Method

    After preparing all the ingredients, put the Kheuang hom in a small mixing bowl and add the various pieces of chicken. Mix thoroughly and add fish sauce, the Kaffir lime leaves and a little of the chopped spring onion leaves. Pour in a little water, just enough to cover the chicken pieces. Taste and check the saltiness.

    Make banana leaf packets of the above mixture and use a bamboo holder to grill it over the fire. When it is cooked, take the contents out of the banana-leaf packets and put them on a platter. Garnish with the remaining chopped spring onion leaves. Serve with Keng Phak Tam Nin (a soup made with an edible leaf, MELOTHRIA HETEROPHYLLAā€”).