Photograph of the finished Kaeng om gai

Thailand · Canh gà thảo mộc Isan Kaeng om gai

Kaeng om gai

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.8 lb
  • Photograph of Toasted rice powder Toasted rice powder 2.8 oz
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Dill Dill 5.6 oz
  • Photograph of Dried chillies Dried chillies 24
  • Photograph of Shallots Shallots 2
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Tonkin jasmine flowers Tonkin jasmine flowers 14.1 oz
  • Photograph of Lime Lime 4
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 14.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind dried chili peppers with lemongrass and shallots to create a base spice mixture.
  2. 2 Boil fresh bamboo shoots with the lid open for 20 minutes, then rinse with cold water and cut into strips.
  3. 3 Boil 900 ml of water, then add the crushed spices and the chopped chicken, and cook for 20 minutes.
  4. 4 Add the bamboo shoots and cowslip flowers and cook for 6 minutes.
  5. 5 Sprinkle roasted rice powder at the end; the powder thickens the broth and gives it the fragrant roasted aroma of Isan cuisine.
  6. 6 Add fish sauce, squeeze in some lemon juice, then mix in plenty of chopped dill and turn off the heat immediately.

With an appliance

  • Pressure cooker 35 min

    Replace step 3: cook under high pressure for 8 minutes, then quickly release the pressure; bamboo shoots, vegetables, and roasted rice powder should still be added when the lid is opened.

Start cooking