While exploring the vibrant culture and delectable cuisine of Chaiyaphum, you might stumble upon a dish called "Mok Gai." This isn't a native Chaiyaphum dish, but rather a culinary gem borrowed from neighboring Laos. Mok Gai translates to "steamed chicken" and is a flavorful dish typically enjoyed in Laos.
Here's what you can expect with Mok Gai:
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Preparation: The core of Mok Gai lies in the aromatic and flavorful paste used to marinate the chicken. This paste typically includes ingredients like lemongrass, galangal, shallots, chilies, kaffir lime leaves, and fish sauce. The chicken, often a combination of thighs and breasts cut into bite-sized pieces, is marinated in this flavorful paste, allowing the flavors to infuse the meat.
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Presentation: Unlike many Thai dishes that might be served with rice on a plate, Mok Gai boasts a unique presentation. Banana leaves are the star here. These leaves are softened over heat and used to create little parcels that enclose the marinated chicken along with sticky rice (sometimes pre-soaked and crushed) and additional aromatics. These parcels are then secured with toothpicks or bamboo skewers.
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Cooking: The wrapped parcels are traditionally steamed, allowing the banana leaves to impart a subtle earthy flavor to the dish. Steaming also ensures the chicken cooks through gently, resulting in tender and juicy meat.
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Flavor Profile: Mok Gai offers a symphony of textures and flavors. The tender chicken is infused with the aromatics from the marinade, creating a savory and slightly spicy profile. The sticky rice adds a contrasting texture and a touch of sweetness, while the banana leaves contribute a subtle earthy note.
Finding Mok Gai in Chaiyaphum:
While not a traditional Chaiyaphum dish, Mok Gai might be found in Isaan restaurants within Chaiyaphum, especially those with a focus on Laotian cuisine. Alternatively, you can try your hand at making Mok Gai at home. There are many online recipes available that detail the preparation of the marinade, wrapping technique, and steaming process.