This is a very authentic Thai recipe with a strong taste of old fish sauce. This can be off-putting to some people, old fish sauce is salted pickled fish kept for years. When it's cooked it loses some of its aroma, but uncooked it can be overwhelming. You may prefer to substitute bottled fish sauce instead of the old fish sauce, which is a distilled filtered version of old fish and has a very mild smell.
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
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.
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.