THAI BARBECUED CHICKEN

THAI BARBECUED CHICKEN, STICKY RICE,

GREEN PAPAYA SALAD

Sticky Rice:

4 cups sticky (glutinous) rice

water

1. Place 4 cups of sticky rice in a saucepan and add water to cover.

2. Rub the rice between your hands several times and drain off the milky water; add clean water

and repeat until the water is clear.

3. Soak overnight in water to cover or it can be soaked in hot water for 3 hours before steaming.

4. Drain the rice and place in a cloth lined basket or in a steaming basket.

5. Place the basket over a pot of boiling water, cover, and steam for approximately 30 minutes.

Barbecued Chicken:

1 whole chicken, cut in half

1 tsp salt

4 garlic cloves, chopped

1 tsp white pepper

1 tbsp minced cilantro leaves and root

2 tbsps cognac, whiskey, or rice wine

2 tbsps coconut milk

1 tbsp fish sauce

1 tsp fresh ginger, chopped

1. Rub the entire chicken with the combined marinaded ingredients and marinate for 15 minutes.

2. Bake at 350 F (180C) for 45 minutes and then broil/grill for 10 minutes until done.

3. Cut into smaller pieces before serving.

Papaya Salad:

1 medium dark green papaya

4 garlic cloves

6 green Thai chillies

2 tomatoes, cut into wedges

1-2 cups green beans, chopped into ½ inch pieces

½ tsp salt

1/4 cup lime juice or tamarind juice

1. Peel the papaya and rinse under running water.

2. Remove the seeds and shred the flesh with a grater. Set aside.

3. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks.

4. Add the papaya and the remaining ingredients and gently combine all with the pestle and a

spoon. Serve cold.