Steamed or grilled chicken in a packet

Steamed or grilled chicken in a packet

Mok kai

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South East Asian Food

Ingredients

Quantity Ingredient
1/3 cup sticky rice, (optional)
3 dried chillies, seeded, soaked in warm water for 30 minutes and then squeezed dry
3 stalks lemongrass, sliced
500g chicken fillets, cut into small pieces 1 tablespoon fish sauce, (include some liver and giblets if you want)
1 tablespoon fish sauce
2-3 tablespoons country fish paste water, (optional)
6 green spring onions, cut into 1.5 cm lengths
1 whole stem asian sweet basil leaves or kaffir lime leaves or dill, to taste
salt, to taste
banana leaves or foil

Method

  1. If you plan to use the sticky rice (it is nice to do so, but many cooks do not), soak the rice overnight in water. The next day dry it, and grind it to the consistency of sand. In a mortar or a food processor attachment pound together the chillies and lemongrass to a fine paste. Put the chicken pieces in a bowl and mix with the spice paste, adding fish sauce and country fish paste water (if desired). Add spring onions and basil and mix thoroughly. Add the rice flour now if you are using it. Divide into four and wrap each portion in banana-leaf or foil packets for steaming or grilling as before.
Tags:
SBS
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