Southeast Asian Chicken, Two Way
1 3-pound to 4-pound chicken, cut up and trimmed of excess fat
3 tablespoons soy sauce
1 to 2 tablespoons minced garlic
1 to 2 tablespoons minced ginger
1 to 2 teaspoons crushed dried chili flakes
1 tablespoon corn oil
Lime wedges, optional
Chopped cilantro leaves for garnish
1/4 cup sugar, optional
2 tablespoons nam pla (Thai fish sauce), optional
1. Place chicken in a large bowl with soy sauce, 1 tablespoon each of
garlic and ginger and 1 teaspoon chili flakes. Toss well to
coat.
Chicken may be covered and refrigerated for up to a day.
2. Put oil in a large, deep nonstick skillet over medium-high heat.
Remove chicken from marinade, and add, skin-side down, to hot
oil.
Brown well on both sides, then lower heat, and cook until
chicken
is cooked through, about 25 minutes. At this point, chicken can
be
served with lime wedges and cilantro, if you wish.
3. For Vietnamese-style chicken, remove chicken from pan, then turn
heat to low, and add sugar, another tablespoon each of garlic
and
ginger and another teaspoon of chili, along with 2 tablespoons
water. Raise heat to high and cook, stirring occasionally, until
sugar melts and sauce thickens and foams. Add nam pla and any
juices accumulated around the reserved chicken, and cook a
minute
more, then return chicken to pan, and cook, turning pieces until
they are nicely glazed and chicken is hot. Remove from skillet,
spoon sauce on top, garnish with lime and cilantro, if you wish,
and serve. Yield: 4 servings.
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Coming generations will learn equality from poverty, and
love from woes."
-Kahlil Gibran,
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
