GAI TORD (SIAMESE FRIED CHICKEN)

• Stephen Ceideburg
• 8 Cloves garlic
• 2 tb Peppercorns, freshly ground
• 2 tb Chopped coriander roots
• 6 Chicken pieces
• Oil for deep frying

This fragrant, wonderful version of fried chicken serves two to three

people, but quantities can be adjusted to serve more. Adapted from

Thai Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd.,

1981).

Using a mortar and pestle, grind or pound garlic, pepper corns and

coriander roots to a paste. Wash the chicken and pat dry. Rub the

paste all over the chicken and let stand to marinate for at least 30

minutes. Heat the oil in a wok to 375 degrees and deep-fry the

chicken until golden and tender. Serve hot with rice and Sweet and

Hot Chili Sauce.

Judith M. Fertig in Flower and Garden,2-3/93.