>From the Basic Recipes website...

~~~~~

Thai Fried Chicken

4 pounds Whole chicken (fryer only) 
 3 tablespoons Pounded garlic 
 2 teaspoons White pepper 
 2 teaspoons Salt 
 1 teaspoon Chicken stock powder Knorr 
 5 tablespoons Soy sauce 
 1 medium Chinese parsley 
 4 tablespoons White sugar 
 1 tablespoon Fish sauce 
 1 teaspoon Grilled dry red chili 
 3 tablespoons Vinegar 
 2 cups Glutinous rice (sticky rice)

Instructions:

Chop parsley and set leaves aside. Pound the rest of parsley--including 
roots--with garlic. Set aside 1 table spoon of pounded garlic for dip sauce. 
Mix 2 table spoons pounded garlic, 1 table spoon sugar, and the rest of white 
pepper, salt, Knorr, and soy sauce in small bowl. Cut chicken lengthwise along 
its front and spread flat. Pierce skin with fork. Apply ingredient thoroughly, 
seal in plastic bag, and put in refrigerator over night. Soak 2 cups of 
glutinous rice (preferably over night or at least 3 hours). Sticky rice: Put 
steaming screen (comes with most rice cookers) into medium size rice cooker. 
Put water below screen level. Put soaked glutinous rice into cooker and start 
cooking. Loosen rice with fork thoroughly after 12-18 minutes. Continue cooking 
until auto-switch turns off. Sauce: Put chili powder, vinegar, the rest of 
pounded garlic, fish sauce, and sugar in small bowl. Put ingredients in micro- 
wave for 1.5 minutes to let sugar dissolve
 and garlic sap soften. Ingredients in sauce pan over range works as well. Let 
sauce cool down and set for 15 minutes. Put chopped parsley leaves on top. 
Chicken: Heat oven to 425ºF. for 10 minutes. Put chicken in tray skin side up 
and stick it in middle-lower shelf. After 25-30 minutes, drain chicken gravy 
into bowl and apply on chicken skin thoroughly, using brush or spoon. Reduce 
heat to 400ºF. and put chicken back in for 15-20 minutes, or until skin turns 
golden brown (watch carefully at this time). Drain gravy again if need- ed. 
Spread chili sauce on top of chicken before serving with sticky rice. Or cut 
and dip chicken in sauce if prefer chicken skin crispy..
 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~~~


      
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