Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Royal Laotian Fried Chicken




Source of Recipe


This recipe comes from the collection of the late Phia Singh, Master of Ceremonies and Chef de Cuisine at the former royal palace in Luang Prabang, Laos.


List of Ingredients




3 dried red chiles, such as Japones or Piquins
5 small shallots, peeled
1 tablespoon vegetable oil
1 chicken, cut into pieces, all rubbed with salt and pepper
Fish sauce to taste
1 head of garlic, cloves separated and peeled, finely chopped
2 cups coconut milk (made by soaking 1 cup grated coconut in 2 cups hot water or milk and straining it)
1 green onion, green part only, chopped
1 tablespoon chopped fresh cilantro
4 Kaffir lime leaves (or lemon leaves if unavailable)*
Black pepper

Recipe



1. Soak the chiles in hot water for 15 minutes or until soft. Remove the stems and seeds. Using a mortar and pestle, pound the chiles and shallots together to make a fine paste.
2. Heat the oil in a wok, add the pounded ingredients and sauté them until they give off a good aroma after a couple of minutes. Then put in the chicken pieces, mix and stir. Add the fish sauce and garlic and stir until a good aroma is again given off. Add enough of the coconut milk to cover the chicken. Put a lid over the wok and cook until the chicken is tender, about 30 minutes.
3. Add the lime leaves and any remaining coconut milk, bring to a boil, and then remove from the fire. Add the green onion leaves and stir.
4. Transfer the chicken to a platter and garnish it with cilantro and black pepper. *Available in Asian markets.