Ingredients - for 2 People
200 gms Chicken Breast
150 gms Pickled Bamboo
300 ml Water
2 Tablespoons Old Fish Sauce
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
10 gms Galanga Root
10 gms Lemon Grass
2 Spring Onions
3 Fresh Chillies
3 Dry Chillies
1-2 Sprigs of Coriander Leaves
1 Tablespoon Oil
2 Kaffir Citrus Leaves
Preparation
1. Chop the chicken breast into small pieces and put into sauce pan.
2. Chop the lemon grass, galanga, into small pieces and pound the chilli and dry chilli in a Thai mortar and add to the pan.
3. Add the old fish sauce, fish sauce, salt, and oil.
4. Turn the heat on and simmer for 1 minutes.
5. Add the water into the pan and simmer for 5 minutes.
6. Add the bamboo and citrus leaves and cook for a further 10 minutes.
7. Turn off the heat
8. Chop the spring onions and coriander and add to the sauce.
Serve With
Hot Sticky Rice
You eat this by taking a lump of the rice with your fingers and a piece of the chicken from the sauce and dipping the rice in the sauce liquid.