Jb's gai tung

Yield: 1 Servings

Measure Ingredient
2 smalls Dried hot red peppers; ripped up
2 tablespoons Chopped onion
½ teaspoon Thai shrimp paste; (kapi)
½ teaspoon Ground lemongrass
3 larges Cloves garlic; chopped
2 tablespoons Coriander leaves and stems; (or 2 roots)
⅛ teaspoon Salt; (omit if you are going to reduce sauce a lot)
½ teaspoon Ground laos
¼ teaspoon Cinnamon
2 tablespoons Light (i.e.; unflavored) oil
1½ pounds Chicken; pref hacked up through bones; or use thighs, which aren't quite as good
1 cup Water
2 tablespoons Lemon juice
1 tablespoon Thai or Vietnamese fish sauce; (clear)

(ca 3 with rice)

Put peppers, onion, kapi, lemon grass, garlic, coriander, salt, laos, cinnamon, and oil in spice grinder and process til pretty much emulsified (some chunks are inevitable). Pour into (sprayed) pot and cook over medium heat til darkened in color, stirring frequently. Add chicken and stir til coated. Add the water, cover, and bring to a boil over medium high heat.

Reduce heat to medium low and cook, covered, stirring occasionally, for ca 45 mins. Add lemon juice and fish sauce and cook, uncovered and stirring occasionally, til sauce is somewhat reduced. I like to serve this with plain rice--preferably brown. Jean B.

Posted to recipelu-digest Volume 01 Number 403 by JB <jbxyz@...> on Dec 26, 1997

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