Chicken stew #3

Yield: 10 Servings

Measure Ingredient
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 Water
\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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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