Title: Thai Braised Chicken in Spices ** Pggg38a
Categories: Thai Poultry Main
Yield: 2 Servings
| 5 | | Red chilis* |
| 5 | | Shallots; chopped |
| 1 | ts | Shrimp paste** |
| 1 | | Lemon grass; stalk, minced |
| 5 | | Garlic cloves, sliced |
| 1 | | Coriander; bunch, chopped |
| 1/2 | ts | Salt |
| 1 | ts | Laos powder; (Kha, Galanga) |
| 1/2 | ts | Cinnamon; ground |
| 5 | tb | Vegetable oil |
| 2 | | Chicken breasts |
| 1 | c | Water |
| 1 | ts | Tamarind concentrate*** |
| 2 | tb | Fish sauce (Nam Pla) |
* seeded and minced ** sold in Oriental markets as Trassi or Kapee. It is a
must for this dish ***dissolved in 2 tablespoons of hot water In a mortar
or food processor, pound or grind the chilis, shallots, shrimp paste, lemon
grass, garlic, coriander leaves and stems, salt, Laos powder, and cinnamon
to a fine paste. Heat the oil in a wok over medium heat and fry the paste
until t is light brown and the aroma has mellowed. Cut the chicken breasts
into several large pieces. Add the chicken pieces and stir until they are
coated. Turn the heat to high and add the water and bring to a boil.
Cover, reduce heat to medium and continue to boil the mixture, stirring
occasionally, until the chicken is cooked and tender. Lower heat, uncover
and add the tamarind liquid and fish sauce. Correct the seasoning, adding
more salt if necessary. Leave on low heat until the chicken meat is very
dark brown and almost falling apart. If there is not enough gravy at this
point, just add water, heat and stir. Serve with rice. This dish is called
Gai Tung, and has a very intense and delicious flavor. It is adapted from
'The Original Thai Cookbook' by Jennifer Brennan. Enjoy.