Laotian Stuffed Chicken with Nuts Cinnamon and Rice





Laotian Stuffed Chicken with Nuts and Rice

Recipe only


The English word Laotian, used interchangeably with Lao in most contexts, comes from French laotien/laotienne. This Laotian Chicken with nuts and cinnamon rice is a real different way of cooking chicken. Give it a try and serve with Asian greens, also the kids will love it!


INGREDIENTS

2 teaspoons oil
2 fresh garlic cloves, crushed
1 large Asian shallot, finely chopped
1 teaspoon fennel seed
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
250 g ground pork mince
2 tablespoons roasted peanuts, finely chopped
2 tablespoons uncooked long-grain rice
3/4 cup coconut cream
1 tablespoon fresh mint
2 small chickens
2 cups water
2 tablespoons fish sauce
1 teaspoon curry powder
2 long red chilies, chopped
extra copped peanuts to serve

METHOD

1. Heat the oil in a wok or frying pan, add the garlic, onion, fennel seeds, chili and cinnamon and stir-fry until aromatic. Add the ground pork, stir-fry until pork has changed color. Stir in the peanuts and rice, stir until combined. Add the coconut cream, bring to the boil, cover and reduce the heat to low. Cook for 10 minutes, remove the lid and stir in the fresh mint. Leave to cool.

2. Spoon the stuffing mixture into the cavities of the whole chickens. Secure with toothpicks and remember how many you use, so you can count when you take them out. Secure the legs with string and tuck the wings behind the back.

3. Combine the extra coconut cream, water, fish sauce and curry powder in a saucepan large enough to just fit both chickens. Bring to the boil, add chickens, simmer, covered for about 45 minutes or until the chickens are cooked. Turn the chickens once during cooking.

4. Remove the chickens from the pan, keep warm. Return the pan to the heat, simmer the pan juices uncovered over medium heat for about 15 minutes and reduced to 1 1/2 cups. now using a knife, cut the chickens down the center and cut into pices. Serve with the sauce and garnish with the fresh chili and chopped extra peanuts.










Location: South East Asia

Comments

Post a Comment

Popular posts from this blog

Indian Green Chicken Korma

Image
Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander po
Read more

Burmese Betel leaves with Savory Chicken

Image
Burmese Betel Leaves with Savory Chicken Recipe only Betel leaves are eaten throughout Southeast Asia and this Burmese betel leaves recipe with savory chicken is popular among the locals, the nut of this tree has become a problem with some people as it can become addictive. This is a fun and tasty recipe to make for something new. Give it a try if you can find fresh betel leaves. INGREDIENTS 2 tablespoons peanut oil 4 Asian shallots, finely sliced 2 garlic cloves, crushed 150 g chicken mince, or pork will just as well 2 tablespoons tamarind puree 1 tablespoon dried shrimp, chopped 2 tablespoons palm sugar 1 cm piece of ginger, grated 2 bird's eye chilies, finely chopped 1 tablespoon roasted peanuts, chopped 1 tablespoon chopped coriander leaves 16 betel leaves fresh lime wedges, for squeezing over the dish METHOD 1. Heat the oil in a wok and fry the shallots and garlic for a minute or two until they brown. Add the chicken and fry it until the meat turns opaque, breaking up any lump
Read more

Laotian Pork Sausage

Image
Laotian Pork Sausage Recipe only This Laotian pork sausage is a famous street food all over Thailand, but it must be said that like so many great dishes do originate from the Northeast of Thailand. Often not given credit for the simple, fresh locally found ingredients off the land. Most of the famous Thai dishes come from the Royal Court through the ages and there  is so much fusion from India, China, Malay, and early Europe. This is a true local dish from the Northeast. I lived in Bangkok for many years and this was truly on of my favorite street foods. I walked about 1 KM to go to this lady that sold this snack in Ekamai, Soi 10. Her sausages were real sour and made with lots of love. When you buy them they come in a bag with shredded cabbage, Thai birds-eye chilies, and sliced galangal.  INGREDIENTS 150 g pork shoulder mince 100 g sticky rice 3 tablespoons fresh galangal, finely chopped 3 tablespoons fresh lemongrass, white part only, finely chopped 5 fresh garlic cloves, finely cho
Read more