Kai lao

Kai lao

Laotian chicken

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
1 1/2 teaspoons salt, plus ½ teaspoon extra
2 garlic cloves, crushed
1 tablespoon oil
2 onions, finely chopped
250g minced pork
1/2 teaspoon freshly ground black pepper
1 fresh red chilli, finely chopped
1 tablespoon fresh coriander leaf, chopped
100g long-grain rice
250ml thick coconut milk
500ml thin coconut milk
1 tablespoon fish sauce

Method

  1. Wash and dry the chicken well, then rub it inside and out with the salt and half of the crushed garlic.
  2. Heat the oil in a wok or large heavy-based frying pan. Add the remaining garlic, onion and pork and season with the extra salt, the pepper and chilli. Cook the pork until browned, add the coriander, rice and thick coconut milk and bring to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, or until all of the liquid has been absorbed. Remove from the heat and leave until cool enough to handle.
  3. Stuff the chicken with the pork mixture. Put the chicken into a large saucepan or stockpot with the thin coconut milk and fish sauce, cover, and simmer for 1 hour, or until the chicken is tender and cooked through. Serve with sticky rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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