Recipe - Kai Pu Khao (Volcano Chicken)

1 Chicken; about 2 pounds or a
little more
Marinade:
2 tablespoon Kratiem (garlic); minced
One half teaspoon Prik thai (black pepper);
freshly ground
One fourth cup Fish sauce
One fourth cup Whiskey
One fourth cup Honey
One fourth cup Coconut milk
1 tablespoon Red curry paste
2 tablespoon Nam prik pao (black chili
paste in oil)
1 cup Whiskey for flambeeing

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th

Date: Thu, 27 Jun 1996 13:03:37 0700
An explanation of volcano chicken When the chicken is stood vertically
on the plate and ignited the flames coming from the open body cavity
resemble the eruption of a volcano... Hence the name.

This was a request from a correspondent, and my wife was somewhat surprised
to discover that this is still offered in restaurants. "Rather complex" was
the family opinion.

This for once isn't one of my wife's recipes: My motherinlaw was kind
enough to demonstrate this one to us.

Mix the marinade ingredients, then clean and prepare the chicken, and
thoroughly coat with the marinade, and leave to stand in a wok for 12
hours.

Remove the chicken from the wok, allowing to drain thoroughly, then over
medium heat reduce the marinade to form a thick sauce.

The chicken should be stood upright on an ovenproof plate (in Thailand a
metal disk with a vertical peg attached is used. Something similar is sold
as a "chicken roaster" in America and Europe I believe), and cooked in a
medium oven until the skin just begins to change colour.

Remove the chicken and place it on a flame proof but tableready plate and
bring to the table. Pour whiskey through the interior of the bird, and then
ladle it over the outside so the bird is thoroughly coated, then ignite and
allow the whiskey to burn itself out.

Carve the chicken, and serve with khao suay (steamed white [jasmine] rice),
and stir fried green vegetables, and the usual Thai condiments and the
reduced sauce.

CHILEHEADS DIGEST V3 #026

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