Yield: 10 Servings
|1 medium||Chicken; meat from, cut it into bite sized chunks|
|1 \N||Piece cinnamon|
|1 tablespoon||Grated galangal; about|
|3 \N||Roots of coriander plants; chopped|
|½ cup||Fish sauce; about|
|2 tablespoons||Dark sweet soy sauce|
|1 tablespoon||Worcestershire sauce|
|1 cup||Chopped celery (preferably Chinese celery)|
|2 cups||Chopped veggies (cabbage; kale); about (up to)|
|3 tablespoons||Fried garlic|
|\N \N||Rice flour or corn starch to thicken the sauce|
Date: Tue, 20 Feb 1996 18:14:38 -0500 From: The Meades <kmeade@...>
It occasionally gets cold in Thailand (the temperature recently has been below 30 at midday, and has even gone as low as 16 celsius at night and this dish is traditional in the Isan region Note if done with beef, the meat is simmered slowly, for several hours.
Quite unusual in Thai food. However, chicken cooks quite quickly and is tender. Remember my slogan "you cook it until it is cooked!" Take the meat from a medium chicken, and cut it into bite sized chunks.
Place it in a large stew pan, and add remaining ingredients (except rice flour). Cover with water, and simmer until the meat is cooked. Stir in some rice flour or corn starch to thicken the sauce.
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .