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Chicken with Thai spices
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Ingredients:
1 defeathered and paunched chicken; 2 sticks lemongrass; 2 large slices galangal; 2 stalks Chinese parsley.
Seasonings:
1 tablespoon salt; 12 cups (or adequate amount) water
Spicing sauce:
2 tablespoons lime juice; 1 tablespoon chopped garlic; 3 tablespoons each of Thai sweet pepper sauce and fish sauce.
Method:
1. Mix sauce ingredients well and place in a saucer.
2. Wash celery clean.
3. Wash lemongrass clean, pound loose and cut into short lengths.
4. Wash galangal clean and pound loose.
5. Bring seasonings to boil, boil lemongrass, galangal, parsley and chicken slowly for 35 minutes until cooked, remove, apply oil onto skin, cut into pieces and serve with sauce.
5. Bring seasonings to boil, boil lemongrass, galangal, parsley and chicken slowly for 35 minutes until cooked, remove, apply oil onto skin, cut into pieces and serve with sauce.
5. Bring seasonings to boil, boil lemongrass, galangal, parsley and chicken slowly for 35 minutes until cooked, remove, apply oil onto skin, cut into pieces and serve with sauce.
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