Recipes

Chicken Stew with Fish Sauce and Herbs (Kai Nam Pla)

Emshika Alberini

Chef/Owner

Chang Thai Cafe

Littleton
N.H.
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Yield
2 servings
Ingredients
3
c
Water
30
g
Galangal
3
stems
Lemongrass
3
pieces
Cilantro roots
1/4
c
Garlic cloves
1/2
tsp
White pepper
1/2
tbs
Sugar
1
tbs
Fish sauce
1/2
tbs
Light soy sauce
6
pieces
Chicken thigh or leg
1/4
c
Cilantro leaves, chopped, for garnish
As needed
Recipe
Dipping Sauce
1

Fill the rice cooker with water and remaining ingredients (except chicken, chopped cilantro, and dipping sauce), then turn the rice cooker on and bring water to a boil.

2

Add chicken and set cooking time for 50 to 60 minutes.

3

Remove chicken from rice cooker and put on a serving plate.

4

Sprinkle cilantro on top of the chicken and serve with dipping sauce and a side of jasmine rice or vegetables.

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