Title: Chicken Stew #3
Categories: Poultry
Yield: 10 Servings

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

Date: Tue, 20 Feb 1996 18:14:38 -0500

From: The Meades
It occasionally gets cold in Thailand (the temperature recently has been
below 30 at midday, and has even gone as low as 16 celsius at night and
this dish is traditional in the Isan region

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

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.