| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Chicken, Thailand |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 8 |
|
Cloves garlic |
| 2 |
T |
Peppercorns, freshly ground |
| 2 |
T |
Chopped coriander roots |
| 6 |
|
Chicken pieces |
|
|
Oil for deep frying |
INSTRUCTIONS
This fragrant, wonderful version of fried chicken serves two to three
people, but quantities can be adjusted to serve more. Adapted from
Thai Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd.,
1981). Using a mortar and pestle, grind or pound garlic, pepper corns
and coriander roots to a paste. Wash the chicken and pat dry. Rub the
paste all over the chicken and let stand to marinate for at least 30
minutes. Heat the oil in a wok to 375 degrees and deep-fry the chicken
until golden and tender. Serve hot with rice and Sweet and Hot Chili
Sauce. Judith M. Fertig in Flower and Garden, 2-3/93. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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