| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Lao |
Chicken, Laos, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1/2 |
lb |
Ground pork |
| 1/4 |
|
Or 1/3 pkg fried cured pork |
|
|
rinds |
|
|
Red OR white pepper to taste |
|
|
Salt or Nam Pla |
|
|
Coconut milk |
| 2 |
lb |
Chicken |
INSTRUCTIONS
Mix together in a bowl the onion, garlic, pork, pork rinds, pepper,
salt and just a little coconut milk. Stuff the well-cleaned chicken
with this mixture and put the chicken in a deep pan half filled with
coconut milk. Cook over low heat until the chicken is well done and
the coconut milk is reduced to cream, then the sauce will be of the
correct consistency. Remove from heat. Serve hot, with the coconut
milk poured over the chicken. From: PEARL S. BUCK'S ORIENTAL
COOKBOOK, SBN 671-21 366-0 Posted by: Karin Brewer, Cooking Echo, 6/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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