| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lao |
Laos, Chicken |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fryer, cut up |
|
|
Salt to taste |
|
|
Oil |
| 1 |
|
Piece fresh ginger |
| 1 |
|
Clove garlic, minced |
| 1 |
md |
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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