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Volcano Chicken - Thai Gai Pu Khao
1 chicken, about 2 pounds or a little more.
2 T of garlic, minced
half a teaspoon Thai pepper powder
1/4 c fish sauce
1/4 c cognac or whiskey
1/4 c honey
1/4 c coconut milk
1 T red curry paste
2 T Thai chili in oil
For flambéing : 1 c cognac or whiskey (warmed)
Mix the marinade ingredients, then clean and prepare the chicken, coat well with 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 and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (heavy metal) dish and bring to a side table, pour warmed 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 Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce. |
