Gaeng Om Kai (Isan style chicken and pumpkin stew)
Ingredients
200 g chicken thigh
150 g pumpkin
2 pisces dried chilies
35 g or 3 small size of shallots
1 stalk lemongrass
A handful spring onion
A handful dill
A handful hairy basil leaves
½ tsp monosodium glutamate
½ tsp salt
1 tbsp Thai toasted sticky rice powder
1 tbsp fermented fish liquid
1 tbsp fish sauce
250 ml water
Prepare
Chicken thigh cut into bite-sized pieces
Pumpkin, peeled, cut into bite-sized cubes.
Lemongrass cut into small pieces.
Spring onion and dill cut into 1.5-inch pieces.
Hairy basil plucks only the leaves.
PREP TIME : 10minutes
COOKING TIME : 15minutes
YIELD : 1 person
directions
Use a mortar and pestle to pound the lemongrass, dried chilies, and shallot to paste. Then scoop them into a pot. Add the chicken into it and put over medium heat.
Stir until the exterior of the chicken turns white, add fermented fish liquid, fish sauce, salt, MSG and stir to combine then pour in the water. Cover the pot and wait until it boils. Now add the pumpkin and stir to combine then cover the pot. Cook until the pumpkin becomes soft. Add Thai toasted sticky rice powder, spring onion, dill, hairy basil leaves and stir for another minute or until the veggies cook through.
Transfer from the heat to a serving bowl. Best served with sticky rice.
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