Mok gai is dish that is made by steaming chicken with aromatics and herbs. The flavors can vary slightly with the use of different aromatics. The one rule mom gave me for this one is to not skimp. More aromatics and more herbs can make any cut of chicken delicious.

A typical Lao meal typically includes sticky rice with accompaniments of vegetables and a protein. With an easy dish that can be made ahead, it is not unusual for our family to sit down to supper of mok gai, steamed vegetables, sauce, and sticky rice.

Notes:

Chicken – use fresh chicken. If using frozen chicken, make sure to thaw it in the fridge overnight before using. Any cut of chicken will work for this recipe. Dark meats, such as thighs, are elevated when smothered and cooked in aromatics. Whichever cut you choose, make sure it’s boneless.

Bean thread noodles – the noodles are added for additional texture and is optional.

Allium – use shallots, onions, red onions, green onions, or any combination you like, but don’t skimp on these.

Fish sauce – fish sauce can be used in place of padaek, grounded fish sauce, which is an unfiltered fish sauce that can be more potent. The padaek is more rustic and has deeper, earthy notes than what is generally known as “fish sauce.”

Lemon basil – most of aromatics and herbs in this dish can be substituted with the exception of the lemon basil. Lemon basil, known in Lao as “e-thu” is a basil that is very distinct in flavors. It has a citrusy, lemony note to it. Some people will use dill in lieu of lemon basil and that is okay. Although that is typically used in mok pa (steamed fish). If you don’t have or can’t find lemon basil at your local Asian market, you can skip it but increase the amount of lemongrass and kaffir lime leaves to help amplify the lemony flavor that you would get from this herb.  

Make ahead – prepare and steam the parcels. Let them cool. Place the parcels as is (inside the banana leaves in a freezer safe bag and freeze for up to one month. Steam again from the frozen state for about 30 minutes or until hot before serving.

Mok Gai

Yields: 8 parcels
Time: 1 hour

2 lbs (907g) chicken, boneless white or thigh meat cut into cube
2-3 tablespoons uncooked sticky rice, soaked overnight and drained
2-3 stalks (40g) of lemongrass, thinly sliced
2-3 (5g) Thai chilies
2 (160g) shallots or Spanish onion, sliced or chopped
5-6 kaffir lime leaves
1 ½ tablespoon fish sauce or padaek
½ teaspoon salt
½ teaspoon MSG (optional)
1 handful (about 2 cups) lemon basil, removed from the stems
2 small bundles (85g) dried bean thread noodles (optional)
banana leaves and/or aluminum foil

1. Soak the bean thread noodles in cool water for 10-15 minutes (if using). Once they become pliable, drain, and then cut into smaller lengths.
2. Place the chicken into a large bowl.
3. Using a mortar or pestle or food processor, add lemongrass, chilies, kaffir lime leaves, shallots/onion, and salt. Pound (or pulse) until you get a coarse paste. Add the sticky rice that has been soaked and drained. Pound until you get a finer paste.
4. Add the aromatics paste into the bowl with the chicken. Add fish sauce/padaek and MSG. Mix well.
5. Toss in lemon basil and bean thread noodles. Mix to ensure everything is evenly distributed.
6. Prepare steamer and bring water to a boil.
7. Clean banana leaves. Cut into 10-inch square or 10 x 12-inch rectangles. If banana leaves have been frozen. Make sure it has been thawed. You may have to reinforce these with aluminum foil.
8. Place about half a cup to ¾ cup of chicken mixture into the center of the banana leaf. Fold the long sides together (or sides closest/farthest from you) and press it together while you separate each of the short ends to form a triangle and press the ends in towards the center close. Flip the top over to secure.
9. Repeat until all the chicken mixture has been used.
10. Place parcel on steamer trays. Steam for 30-40 minutes depending on the size of the parcels. Or until the internal temperature reaches 165F on an instant read thermometer.
11. Serve warm or cooled with sticky rice or jasmine rice.