Laotian Steamed Spicy Chicken
Embark on a culinary journey with this Laotian Steamed Spicy Chicken recipe, a bold and aromatic dish that highlights the vibrant flavors of Southeast Asia. Tender boneless chicken thighs are marinated in a fragrant blend of lemongrass, garlic, shallots, and bird’s eye chili, then wrapped in a banana leaf—or parchment paper—for steaming, infusing the chicken with irresistible moisture and earthy notes. A harmonious balance of fish sauce, lime juice, and palm sugar creates a medley of savory, tangy, and lightly sweet flavors, while fresh coriander and dill add an herbaceous finish. Perfectly steamed to juicy perfection in just 25 minutes, this dish is best served with sticky rice for a complete, authentic Laotian dining experience. Whether you're hosting a dinner party or exploring new global cuisines, this spicy, aromatic chicken dish is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 stalks lemongrass stalks
- 4 cloves garlic cloves
- 2 medium shallots
- 4 pieces bird's eye chili
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon palm sugar
- 10 grams fresh coriander leaves
- 5 grams fresh dill
- 1 large piece banana leaf or parchment paper
- 200 grams sticky rice (optional, for serving)
Instructions
Trim the boneless chicken thighs and cut them into bite-sized pieces. Set aside.
Prepare the aromatic paste: finely chop the lemongrass, garlic cloves, shallots, and bird's eye chilies. Pound them together using a mortar and pestle until you achieve a rough paste. Alternatively, you can blend the ingredients using a food processor.
In a mixing bowl, combine the chicken with the aromatic paste, fish sauce, lime juice, and palm sugar. Mix well to ensure the chicken is evenly coated with the marinade.
Finely chop the fresh coriander leaves and dill. Add them to the chicken mixture and gently fold to combine.
Lay a piece of banana leaf or parchment paper flat. Place the marinated chicken in the center and fold the edges to create a packet. Secure with kitchen twine if needed to ensure the packet stays sealed.
Prepare a steamer by bringing water to a boil in the base of the steamer pot. Place the chicken packet in the steamer basket, cover with the lid, and steam over medium heat for 25 minutes or until the chicken is cooked through and tender.
Once cooked, carefully remove the chicken packet from the steamer and let it rest for a few minutes before unwrapping.
Transfer the steamed chicken to a serving dish. Garnish with additional fresh coriander leaves if desired.
Serve hot with a side of sticky rice for a traditional Laotian meal.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.9 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
