| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Poultry | 1 | Servings |
INGREDIENTS
| 4 | c | Chicken, filleted and cut |
| into bite sized pieces | ||
| Marinade- | ||
| 1 | T | Garlic, cruchsed |
| 1 | T | Fresh root ginger, grated |
| 1 | T | Shallots, thinly sliced |
| 1 | T | Peanut oil |
| 1 | pn | Turmeric, and salt & pepper |
| to taste | ||
| Sauce- | ||
| 1 | t | Cumin seeds |
| 1 | t | Coriander seeds |
| 1 | t | Cardamom pods |
| 1 | T | Fermented shrimp paste |
| 1 | c | Shallots, finely sliced or |
| use red onions | ||
| 1 | T | Prik ki nu, green birdseye |
| chilis thinly sliced | ||
| 1 | Tablespoom of prik ki nu | |
| daeng red thinly sliced | ||
| birdseye chilis | ||
| 1 | c | Coconut milk |
INSTRUCTIONS
Method Mix the ingredients of the marinade, and marinade the chicken
in a cool place for about 3 hours. Toast the cumin, coriander, and
cardamom in a dry heavy skillet or wok, until aromatic, and grind to a
fine powder. Blend the ingredients of the sauce together. Transfer
the chicken and marinade to a wok or sautee pan and stir fry until the
chicken just starts to change colour. Transfer to a slow-crock cooker,
add the sauce, and then simmer, covered on low heat for one to one and
a half hours (until the chicken is cooked, tender, and the pieces fall
apart at the pressure of a chopstick). Serve with steamed white rice.
Kai Yang Isan (Barbequed Chicken) Kai yang is literally "barbequed (or
grilled) chicken", and is peasant food. As such there are as many
recipes as there are cooks in Thailand. There are however two main
styles: kai yang khrung thep ("Bangkok Style") which is slightly more
elaborate, and the basic kai yang isan ("North East style"), which
this is. Originally the chicken was cut open along the belly, and
opened out, then knocked flat with a couple of judicious blows from
the back of a cleaver, marinated, pegged in a split stick to hold it
and then grilled over a charcoal brazier. Faced with the needs of
restaurant cooking, my wife adapted the classic recipe for an
industrial rotisserie by adding a stuffing. You can do this in a
broiler oven or rotisserie. If you want a barbeque version, take two
flattened chickens, place them face to face with the stuffing between
them, and hold them in a pair of barbeque tongues, or one of those
wire frame things, and barbeque the sandwich. NOTES: This is a
"Thai-ised" version of a recipe from Delia Smith's cooking course,
called Chicken with Whole Spice, which is a mild pastiche on Indian
food. This version is set up for a slow-crock cooker, but it could be
prepared as a conventional casserole by simmering it on the stove top
for about 30 minutes or in an oven at about 180 C for 30 minutes or
so. In either case check occasionally for "doneness" as I have lost my
notes on oven cooking of this dish (not owning an oven it is of little
interest to us...). Posted to recipelu-digest Volume 01 Number 658 by
"Diane Geary." <diane@keyway.net> on Jan 31, 1998
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 787
Calories From Fat: 534
Total Fat: 63g
Cholesterol: 0mg
Sodium: 88.8mg
Potassium: 1502.4mg
Carbohydrates: 57.2g
Fiber: 11.6g
Sugar: 13.5g
Protein: 11.8g