Initially, I was just going to stir fry the chicken but I thought I would showcase another method of cooking. This dish is also call "mok gai" in Laotian cuisine. It is made by using an "en papillote" technique is which basically cooking your food by wrapping it in paper, leaves, foil, etc. I chose to steam the chicken so I chose foil since I forgot to get the banana leaves from my sister's house. This was served with a refreshing papaya salad (no not the super spicy Laotian style).
Ingredients:
3 chicken thighs (bone removed and discarded, meat sliced into 1/2 inch cuts)
1 pound Thai eggplants
1 cup fresh shiitake mushrooms (stems removed and discarded, tops sliced 1/4 inch)
1 cup fresh Thai basil (tightly packed)
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon fish sauce
5 tablespoon oyster sauce
1 kaffir lime leaf per package
4 garlic cloves (minced)
1 shallot (thinly sliced)
4 Thai chili peppers (roughly chopped)
Directions:
Mix all ingredients except kaffir lime leaves in a large bowl and set aside to let it marinade for at least 10 minutes. Tear off a piece of foil paper about a foot long. Add about a cup of the chicken mixture to the bottom end of the foil and place 1 kaffir lime leaf on top. Starting from the bottom lift and fold the foil to cover the mixture. Then fold the sides in and continue folding the foil upwards to the top end of the foil. You're going to want to make sure it has a good seal so that all the juices stay in tack during steaming.
You are also going to need a steamer to complete cooking this dish. On high heat bring the water to a boil. Place each package in the steamer basket and cover. Cook for about 30 minutes.
To serve simply cut the top of the package diagonally from both ends (X marks the spot!). Open from the center and enjoy.
Serve with a bowl of steamed rice or a handful of sticky rice. As I mentioned earlier, I also served this dish with a refreshing papaya salad (See previous entry on making this).
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