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Thai Barbecued Chicken

Thai Barbecued Chicken

Ingredients

8 Chicken thighs -----MARINADE----- 3 tbsp Minced garlic 1 tsp Curry powder 2 tbsp Chopped cilantro 1/2 tsp Black pepper 1 tbsp Sugar 3 tbsp Fish sauce 1 tsp Tumeric -- ground	Advertisements

Preparation
  Place the marinade ingredients in a food processor and process to a paste.
Place the chicken in a sealable plastic bag with the marinade. Turn the
bag several times so the chicken is well coated. Refrigerate for 4 hours
or overnight, turning the bag ocassionally to distribute the marinade.

Lift the chicken from the marinade and arrange it on a lightly greased
grill over low coals. Cook, turning frequently, until the meat near the
bone in not pink, about 45 minutes.

Traditional Veg Stir-fry sauce
Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like (Upload by user)

Twice Cooked Pork
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)

Wok-Fried Sweet and Sour Pork
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth (Upload by user)