Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 8 \N | Cloves garlic |
| 2 tablespoons | Peppercorns, freshly ground |
| 2 tablespoons | Chopped coriander roots |
| 6 \N | Chicken pieces |
| \N \N | Oil for deep frying |
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.