Kay Patkhin (chicken With Ginger)

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Lao	Chicken, Laos	6	Servings

INGREDIENTS

1 1/2	lb	Fryer, cut up
		Salt to taste
		Oil
1		Piece fresh ginger
1		Clove garlic, minced
1		Onion, sliced

INSTRUCTIONS

Remove bones, then cut the chicken meat into small pieces and salt.
Fry the chicken meat in a small amount of oil in a skillet until
yellow, gradually adding hot water until well cooked. Wash and skin
the ginger, then cut into very fine long slim pieces (quantity used
according to taste). If too hot, squeeze salt into the ginger and  wash
again, removing all the water. Fry the ginger in a small amount  of oil
until it gives a good aroma (not too long), remove from the  pan and
set aside. Fry the garlic and onion in the skillet with  chicken, add a
small amount of hot water and heat for 10 minutes  before serving.
Remove from heat. Serve hot.  From:  PEAR S. BUCK'S ORIENTAL COOKBOOK,
SBN 671-21366-0 Simon and  Schuster, New York.  1972. Posted by: Karin
Brewer, Cooking Echo, 6/92  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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