| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Thai, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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