Food

Throwdown: Lao Jeow Hed Chicken

I’ve decided to take on the challenge of making Lao Jeow Hed (Mushroom hot sauce) from Dallas and MsCinda’s blog, but since this was my only dish to eat with steam rice and vegetable, I’ve decided to add grilled chicken breast as well.

I used a small counter-top convection oven to grill my ingredients, set to broil.  I grilled my chicken breast in my stove since it was too cold to grill outside, also set to broil. I seasoned the chicken with salt, black pepper, and brown sugar.

My ingredients for Lao Jeow Hed Chicken:

3 strips of chicken breast, grilled and roughly chopped
2 oz of gourmet blend mushroom, grilled and roughly chopped
6 chili peppers, grilled and roughly chopped
3 garlic cloves, grilled and roughly chopped
3 Asian shallots, grilled and roughly chopped
3 green onion stalks, grilled and roughly chopped
½ inch piece of ginger, finely chopped
Cilantro, finely chopped
1 tablespoon of vinegar
2 tablespoons of lime juice
2 tablespoons of fish sauce
1 tablespoon of shrimp paste, grilled
1 teaspoon of brown sugar

I didn’t know what kind of mushroom to use, so I went with the gourmet blend mushroom, which has the baby bella, shiitake and oyster mushroom.

Grilled the mushroom, chili peppers, garlic cloves, Asian shallots, green onion stalks, shrimp paste for 15 minutes.

Roughly chopped before mixing them in the Lao mortar and pestle.

I mixed the chili peppers, garlic cloves, Asian shallots, green onion stalks, shrimp paste, vinegar, lime juice, fish sauce and brown sugar first.

After it forms a paste like, then add the remaining of the ingredients.

I like to eat steamed vegetables with Lao Jeow, this is a Broccolini, it’s a green vegetable similar to broccoli with small florets and long, thin stalks. It’s often misidentified as young broccoli, and it’s actually a cross between broccoli and kai-lan, Chinese broccoli. There is a trick to cooking a perfect vegetable, oftentimes it’s perfectly cooked when you take it off the stove, but too well done when you are ready to serve and that’s because it continues to cook while sitting on the plate.  The best way is to transfer the steamed vegetable to an ice cold water and this will stop the cooking immediately and leave you with a perfectly cooked and crunchy vegetable every time.

My version of Lao Jeow Hed Chicken, it’s very spicy, sour and sweet.

16 thoughts on “Throwdown: Lao Jeow Hed Chicken”

    1. lady0fdarkness, that’d be nice for the judge, won’t it? 😉

      The fastest is to do it yourself, my version is a bit spicy but I think you’d like it since you love spicy dish.

  1. Hi Nye – nice job on the broccoli. I do the same too with some vegetable that I cook. Also very original of combining the mushroom and chicken. I tried making jeow hed sweet and sour but the family didn’t care for it.

    1. Dallas, thanks, this dish will come in handy in the spring when there are a lot of green leafy vegetables around. I think it’d taste good adding tamarind paste as well, I had that in mind but totally forgot when I was making it.

    1. seeharhed, it’s kind of fun doing these throwdown, not to mention learning a new dish as well. If you do decide, looking forward to seeing one from your kitchen. 🙂

  2. p’Nyeeeeeee! You are totally making me miss my mom’s cooking! I seriously crave for some kao niew and jaew het .. ohhhhhhh especially jaew muk len (tomatos) and smoked fish.

    I miss home now.. =(

  3. I love broccoli raab, but have never had broccolini. The gourmet blend mushroom looks great too. I’ve never seen those here. I need to keep an eye out for them now.

    Such a healthy combo here. And this meal looks so appetizing!

    1. Thanks Cambree, the broccolini tastes just like the broccoli in my opinion, I thought it was a young broccoli at first. As for the gourmet blend mushroom, I used the left over for shrimp paste fried rice, it’s pretty good.

  4. Sabaidee, the jeow looks very good. It’s making me hungry, I never knew that kha-pee was grilled into jeow. Hmm can u make a tutorial on jeow bong or jeow muk khock

    1. Sabaidee Jankobot, cooking Kha-pee first made the dish taste better, it smells better also. My sister would grill the whole jar (scoop out in spoon full) and leave it in the fridge for later use, it’s good with Tum Maak Houng. I don’t know how to make Jeow bong, but I’ll give it a try.

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