Yield: 4 Servings
|1 \N||Chicken; about 2 pounds or a little more|
|2 tablespoons||Kratiem (garlic); minced|
|½ teaspoon||Prik thai (black pepper); freshly ground|
|¼ cup||Fish sauce|
|¼ cup||Coconut milk|
|1 tablespoon||Red curry paste|
|2 tablespoons||Nam prik pao (black chili paste in oil)|
|1 cup||Whiskey for flambeeing|
From: "Colonel I. F. K. Philpott" <colonel@...> Date: Thu, 27 Jun 1996 13:03:37 -0700 An explanation of volcano chicken -- When the chicken is stood vertically on the plate and ignited the flames coming from the open body cavity resemble the eruption of a volcano... Hence the name.
This was a request from a correspondent, and my wife was somewhat surprised to discover that this is still offered in restaurants. "Rather complex" was the family opinion.
This for once isn't one of my wife's recipes: My mother-in-law was kind enough to demonstrate this one to us.
Mix the marinade ingredients, then clean and prepare the chicken, and thoroughly coat with the marinade, and leave to stand in a wok for 12 hours.
Remove the chicken from the wok, allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a "chicken roaster" in America and Europe I believe), and cooked in a medium oven until the skin just begins to change colour.
Remove the chicken and place it on a flame proof but table-ready plate and bring to the table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with khao suay (steamed white [jasmine] rice), and stir fried green vegetables, and the usual Thai condiments and the reduced sauce.
CHILE-HEADS DIGEST V3 #026
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .