Escape the ordinary with this authentic Northern Thai recipe for steamed chicken, a dish renowned for its delicate flavors and surprising simplicity. Forget complicated techniques and lengthy prep times; this recipe unlocks the secrets to a truly delicious and healthy meal, perfect for a weeknight dinner or a special occasion. The fragrant blend of ginger, garlic, and chilies creates a harmonious symphony of taste, beautifully complementing the tender, succulent chicken. This Northern Thai classic is surprisingly easy to master, even for novice cooks.
Prepare to be amazed by the vibrant aromas and irresistible taste that will fill your kitchen as you recreate this culinary gem. This Northern Style Steamed Chicken recipe is not just a dish; it's a journey into the heart of Thai cuisine. Ready to embark on this flavorful adventure? Let's dive into the step-by-step process to create your own perfect plate of Northern Style Steamed Chicken.
Tools Needed
- Pan
- Mortar and pestle (for curry paste)
- Steamer
- Toothpicks or stapler
Ingredients
- Yardlong beans: 4
- Makrut lime leaves: 7
- Betel leaves: 7-10
- Cha-om shoots
- Eggplant (both types)
- Salt: 1/2 tablespoon
- Curry paste
- Chicken meat (yellow or country chicken)
- Cooking oil: 3 tablespoons
- Plain water or mortar wash water
- Roasted rice
- Basil leaves
- Chili peppers (yellow, red, green): 3
- Banana leaves
- Toothpicks
Step-by-Step Instructions
Step 1. Prepare Ingredients and Aromatics
- Cut yardlong beans into pieces.
- Shred makrut lime leaves and betel leaves.
- Prepare cha-om shoots and eggplant (cut into 4 pieces per eggplant). Soak eggplant in salted water for 10 minutes to prevent blackening.
- Pound curry paste (don't pound too finely).
- Cut chicken into bite-sized pieces.
Step 2. Cook the Chicken and Vegetables
- Heat oil in a pan, add curry paste and stir-fry until fragrant (low heat).
- Add chicken and stir-fry until cooked.
- Add plain water or mortar wash water, salt, and roasted rice.
- Add eggplant and long beans. Stir-fry briefly.
- Add basil leaves.
- Add cha-om and stir-fry.
- Turn off the heat.
Step 3. Assemble and Wrap
- Prepare banana leaves (slightly burn them on gas for softness).
- Spoon the chicken mixture onto the banana leaves.
- Add chili peppers.
- Fold and secure the banana leaves with toothpicks.
Step 4. Steam and Serve
- Steam for 30 minutes.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Use low heat when stir-frying the curry paste to prevent burning.
- Roasted rice enhances the flavor.
- Cha-om enhances the aroma of the dish.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 15-25g
- Protein: 40-50g
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will yield richer flavor, but boneless is quicker to cook.
2. What can I substitute if I don't have all the herbs/spices listed?
Feel free to adjust to your liking! The core flavors are ginger, garlic, and chilies. Other herbs like cilantro or lemongrass can be added to taste.
3. How do I know when the chicken is cooked?
The chicken is cooked when the internal temperature reaches 165°F (74°C). You can also check if the juices run clear when pierced with a fork.
This Northern Style Steamed Chicken recipe delivers a burst of authentic Thai flavor with minimal effort. Enjoy the tender, fragrant chicken as a light and healthy meal, perfect for any occasion. Now go forth and impress your friends and family with this easy-to-make culinary masterpiece!