Chicken Stew Provencal
INGREDIENTS:
1 md Chicken; meat from, cut
-it into bite sized chunks
1 Piece cinnamon
1 tb Grated galangal; about
3 Roots of coriander plants;
-chopped
1/2 c Fish sauce; about
2 tb Dark sweet soy sauce
1 tb Worcestershire sauce
1 c Chopped celery (preferably
-Chinese celery)
2 c Chopped veggies (cabbage;
-kale); about
2 -(up to)
3 tb Fried garlic
Water
Rice flour or corn starch to
-thicken the sauce
1 md Chicken; meat from, cut
-it into bite sized chunks
1 Piece cinnamon
1 tb Grated galangal; about
3 Roots of coriander plants;
-chopped
1/2 c Fish sauce; about
2 tb Dark sweet soy sauce
1 tb Worcestershire sauce
1 c Chopped celery (preferably
-Chinese celery)
2 c Chopped veggies (cabbage;
-kale); about
2 -(up to)
3 tb Fried garlic
Water
Rice flour or corn starch to
-thicken the sauce
Note if done with beef, the meat is simmered slowly, for several hours. Quite unusual in Thai food. However, chicken cooks quite quickly and is tender. Remember my slogan "you cook it until it is cooked!"
Take the meat from a medium chicken, and cut it into bite sized chunks. Place it in a large stew pan, and add remaining ingredients (except rice flour). Cover with water, and simmer until the meat is cooked. Stir in some rice flour or corn starch to thicken the sauce.
CHILE-HEADS DIGEST V2 #246