- 4 tablespoons of cooked sticky rice
- 1 boneless chicken thighs
- 2 yard-long bean, chopped
- 1 new pumpkin vine
- 1 stalk lemongrass
- 3 sprigs dill
- 4 Chinese cilantro
- 3 dried red chillies
In a tea ball or grouped in a piece of gauze:
- 3 teaspoon of Whole black pepper
- 15 Sichuan peppercorns
- 4 cups of chicken broth (or other meat)
- 7 globe aubergine
- 1 turnip
- 1 large lemon or Thai basil
Grill chicken and sticky rice flattened over a low flame (or roast under broiler) until the rice is dry and partly brown and chicken is cooked.
Soak the beans, pumpkin leaves, lemongrass, dill and cilantro chinese and place in a bowl of cold water.
Bring broth to a boil over low heat and add salt.
Peeled and cut into julienne turnip. Remove stems and cut the eggplant into small pieces.
Crush the sticky rice and add to simmering broth, then add one by one : the lemongrass who has soaked, eggplant prepared, and turnip then simmer for 4 minutes.
Add the chilies and infused the gauze the mixture of pepper and simmer 10 minutes more.
Remove the chilies and eggplant of the stew when they are cooked and mix them into a coarse paste using a blender.
Cut the grilled chicken slices. Drain the remaining vegetables and herbs, add everything to stew and simmer for a few minutes. Add the eggplant pulp that has been mixed.
Serve with sticky rice.