A relatively little known about southern Thai dish, for westerners at least, the Pak Lieng uses leaves from a tree growing in the south of Thailand. A suitable substitute to use would be kale!
1 Handful (Handful and a half)
Pak Lieng leaves (or kale)
Dark soy sauce
Thai Experience seasoning sauce (*)
For the seasoning sauce (*)
Add all 5 ingredients into a saucepan and simmer for half an hour and taste if needed to adjust the balance so it is umami.
For the dish
1. Pick the leaves and rip them in half or in three's if they are large and give them a good wash. Pretty sure it is this tree. and prepare the rest of the vegetables
2. Slice the ginger into thin strips and chop the garlic roughly
3. Add the vegetable oil into a wok, once hot add the minced chicken and stir occasionally. Once it is half cooked add the dark soy sauce and cook for a couple of minutes more then leave in a bowl to cool
4. In the same wok (with the oil that cooked the chicken) add the ginger and garlic and cook for about a minute then add the Chinese chives and cook for a minute for then add the rest of the ingredients including the chicken followed by 60ml of the seasoning sauce.
5. Turn the heat up as high as it can go and stir everything together, once the vegetables are soft to your liking it is ready to serve (about a minute before you want to serve add the sesame oil).
(*) Note: The Thai Experience seasoning sauce will make about half a litre of sauce, we understand that it is a lot but in an air-tight container the sauce can keep for months in a fridge like any other house hold sauces so use it just like you would use soy sauce when you cook :)