Nyob Zoo Everyone!
Today’s recipe is one of my brother’s favorite dish to enjoy when fresh herbs are in season. In Hmong Leeg dialect, we call this dish Nqaj Qab Xwv [Oven Steamed Herb Chicken Wrapped in Banana Leaves]; which refers to as a type of meat that is slowed cooked or braised. In this case we are using chicken. In the Hmong culture, you can see others making it with deer, beef, pork, fish, or wild squirrel and with all kinds of herbs/spices. Today, I’ll show you a very simple version. It’s best when eaten during camping season, herb season, fishing season or any time of the year.
You can also see this dish being made in the Lao culture called Mok Pa which is the fish version. They use other herbs/spices, ground up soaked sticky rice, and padaek. Which is just as amazing. The one I’m showing you today is very simple and one that my mom would make for us when herbs are in season. Simple but packed full of aromatics and flavor. This is a type of dish that taste better the longer you let it sit after it is cooked. So give it a try and let me know if this suits your palette! 🙂
Happy Cooking
Main Ingredients
FRESH HERBS from the garden: Green onions, young garlic, cilantro, & dill
Aromatics: Lemongrass, kaffir lime leaves, and chili
The chicken: Use good quality chicken! I am using a brown hen bought from my local Asian grocery store. These are a little bit leaner but a lot richer in flavor. I suggest using this type instead of the chicken you can find from any grocery store.
Minced with the skin on
Add in the herbs, spices, and seasonings. Wrap in banana leaves and cook!
Enjoy with sticky rice. Best eaten the day of but it is the most flavorful the next day 🙂
Enjoy!
-C.HerCreations
Ingredients
- 1 whole brown hen (1.5 lbs ground meat in total skin/meat on)
- 2 Tbsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp chicken bouillon powder (Totole brand)
- 2 lemongrass (minced)
- 1/4 cup minced garlic or young garlic
- 1 cup chopped cilantro
- 5-6 green onions (chopped)
- 1/2 cup chopped dill
- 1/4 cup minced kaffir lime leaves
- 2-3 Thai chili pepper minced
- Optional herbs/spices/seasonings to add: Thai basil, shallots, sichuan pepper, Padaek, galangal, ginger, etc
- Banana leaves
- Foil
- Hot boiling water
Instructions
- Preheat oven to 400'F
- Debone the skin and meat. Save the bones to make a simple tofu soup or you can chop it smaller and add it along with the meat. Minced or ground the meat & skin until fine. Place into a big bowl.
- Add in all the seasonings, herbs, and spices. Mix well.
- Place 2 big sheets of foil and 3-4 banana leaves on top. Place the meat mixture onto the banana leaves and bring the ends together and wrap well.
- Then place it onto a 3 inch thick baking pan and take it to your oven. Then add hot boiling water around the meat package to fill the pan at least 1-2 inches high. Let it steam and cook for 2 hrs. After 2 hrs, taste and adjust for seasonings. *NOTE make sure to check the water level after 1 hr so it doesn't evaporate/burn. Add more if needed.
- Serve with sticky rice. Best eaten the day it's made but the most flavorful the next day. 🙂
Notes
Can be stored in the fridge for 3 days. Reheat when you want to eat again. Can also be stored in the freezer for 3 months.
