| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Thailand, Chicken |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 8 |
|
Cloves garlic |
| 2 |
tb |
Peppercorns, freshly ground |
| 2 |
tb |
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
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”