Recipe - Jbs Gai Tung

2 small Dried hot red peppers;
ripped up
2 tablespoon Chopped onion
One half teaspoon Thai shrimp paste; (kapi)
One half teaspoon Ground lemongrass
3 lg Cloves garlic; chopped
2 tablespoon Coriander leaves and stems;
(or 2 roots)
1/8 teaspoon Salt; (omit if you are going
to reduce sauce a lot)
One half teaspoon Ground laos
One fourth teaspoon Cinnamon
2 tablespoon Light (i.e.; unflavored) oil
1 One half pound Chicken; pref hacked up
through bones; or use
thighs, which aren't quite
as good
1 cup Water
2 tablespoon Lemon juice
1 tablespoon Thai or Vietnamese fish
sauce; (clear)

(ca 3 with rice)

Put peppers, onion, kapi, lemon grass, garlic, coriander, salt, laos,
cinnamon, and oil in spice grinder and process til pretty much emulsified
(some chunks are inevitable). Pour into (sprayed) pot and cook over medium
heat til darkened in color, stirring frequently. Add chicken and stir til
coated. Add the water, cover, and bring to a boil over medium high heat.
Reduce heat to medium low and cook, covered, stirring occasionally, for ca
45 mins. Add lemon juice and fish sauce and cook, uncovered and stirring
occasionally, til sauce is somewhat reduced. I like to serve this with
plain ricepreferably brown. Jean B.

Posted to recipeludigest Volume 01 Number 403 by JB
jbxyz@ma.ultranet.com on Dec 26, 1997