| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Poultry | 4 | Servings |
INGREDIENTS
| 3 | tb | Minced cilantro root |
| 3 | tb | Fish sauce |
| 3 | tb | Chinese light soy sauce |
| 2 | tb | Fresh lime juice |
| 1 | tb | Freshly ground black pepper |
| 1 | tb | Minced garlic (3 cloves) |
| 2 | lb | Chicken legs or breasts; skin and fat removed |
INSTRUCTIONS
A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. Date: 6/28/96 7:27 AM From: dlassiter@atsva.com
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