Ingredients
1 cup dry roasted peanuts, ground fine
1/3 cup yellow cornmeal
4 1/2 tbsp garlic, minced
1 tbsp fresh ginger, minced
2 stalks fresh lemongrass
1/2 tsp black pepper
12 tbsp coarse salt
1 1/3 cup rice flour
2 cup buttermilk
3 1/2 lb chicken, quartered
1/2 cup distilled white vinegar
1 cup sugar
2 4 dried hot red chilies
1 1/2 tbsp nam pla (thai fish sauce)
1/2 cup water
Directions
Discard outer leaves of the lemongrass. Slice thin the bottom 4" and
mash to a paste in a mortar with pestle. In a shallow bowl, stir
together the peanuts, cornmeal, 2 Tbsp. of the garlic, gingerroot,
lemongrass, black pepper, salt and 1/3 cup of the flour. Have ready,
in 2 separate shallow bowls, the remaining 1 cup of flour and the
buttermilk. Dredge the chicken pieces well in the flour, shaking off
the excess, dip them in the buttermilk, letting the excess drip off,
and roll them in the peanut mixture, transferring them as they are
coated to an oiled shallow baking dish.
Bake the chicken, covered tightly with foil, in the middle of a
preheated 350F oven for 45 minutes, remove the foil carefully and
bake the chicken for 20 - 25 minutes more, or until golden (the
chicken will crisp as it cools). In a small saucpan combine the
vinegar, sugar, remaining 2 1/2 Tbsp. garlic, crushed red chilies,
nam pla and the water, bring the mixture to a boil, and simmer it
until it is reduced by half. Serve the chicken with the sauce.
(Gourmet 12/91)
Servings: 4 servings
Peanut-Crusted Chicken W/Thai Hot/Sweet Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Poultry; Sauce; Thai
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In an interesting twist, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During the time of the Romans a man called Apicius compiled some documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also tells us how the cooks of his times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices like coriander, basil and rosemary. These new herbs and spices caused an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of Europe competed with each other to serve up the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Peanut Crusted Chicken W_Thai Hot_Sweet Sauce recipe.
