How to Make Laotian Kai Lao - Laotian Chicken Asian Cooking Recipe Cuisine

Laos Laotian Chicken (Kai Lao)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

3 lb roasting chicken, cut into manageable pieces

1 1/2 tsp salt

2 cloves garlic, crushed

1 tbsp oil

2 medium onions, finely chopped

8 oz ground pork

1/2 tsp salt

1/2 tsp ground black pepper

1 fresh red chili, finely chopped

1 tbsp chopped fresh coriander leaf

1/2 cup uncooked rice

1 cup thick coconut milk

2 cups thin coconut milk

Directions:

Wash and dry chicken well, then rub it inside and out with salt and half the crushed garlic. Heat oil in frying pan, fry remaining garlic and onions with the ground pork and chicken. 

Season with salt, pepper and chili. When meat has been fried well, add rice and thick coconut milk. Bring to simmering point, then reduce heat, cool mushrooms.

Chop the onion finely. Put the oil in saucepan large enough to hold the amount of liquid. Add onion and fry gently for 5 minutes, stirring frequently. Add mushrooms, coriander and cumin and continue to stir for a few minutes. Add salt and pepper then cover saucepan, turn heat very low and allow to cook for 10 minutes, lifting lid and stirring two or three times.


Add hot water and stock cubes and bring to a boil. Simmer for 10 minutes. Add milk and allow to come to a boil once more, stirring occasionally. Mix cornstarch with water and add to soup off the heat then return to the heat and stir constantly until it boils and thicken. Serve immediately, sprinkled with coriander leaves.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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