RECIPES OF LAOS

Ingredients

2 tsp

3 cloves

1

1 tsp

1/2 tsp

1/2 tsp

8 oz

2 tbsp

2 tbsp

3/4 cup

1 tbsp

2

2 cups

2 tbsp

1 tsp

2

1 2/3 cup

Oil
Garlic (crushed)
Onion (finely chopped)
Fennel seed
Chili pepper (crushed)
Ground cinnamon
Ground pork
Peanuts (oil-roasted and finely chopped)
Long-grain rice (uncooked)
Coconut cream
Fresh mint (chopped)
Chickens
Water
Fish sauce
Curry powder
Red chiles (chopped)

Coconut cream (extra)
Peanuts (chopped) (extra)

1. Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds, chilli and cinnamon and stir fry until aromatic
2. Add the ground pork, and stir fry until the pork has changed colour
3. Stir in the peanuts and rice, stir until combined
4. Add the coconut cream, bring to the boil, cover, reduce heat to low,
   cook for 10 minutes, remove the lid and stir in the mint and cool
5. Spoon this stuffing mixture into the cavities of the chickens, forcing any remaining stuffing under the skin around the necks
6. Sew the cavity openings or secure with toothpicks
7. Secure the legs with kitchen string and tuck the wings behind the backs
8. Combine the extra coconut cream, water, fish sauce and curry powder in saucepan large enough to just fit both chickens
9. Bring to the boil, add chickens, simmer covered for about 45 minutes or until the chickens are cooked through
10. Turn the chickens once during cooking
11. Remove the chickens from the pan, and keep warm
12. Return the pan to the heat, simmer the pan juices uncovered over medium heat for about 15 minutes or until thickened slightly and reduced to about 1 1/2 cups liquid (the mixture will form a light sauce)
13. Using sharp kitchen scissors and a sharp knife, cut down the centers of the chickens
14. Serve with the sauce, sprinkle with the sliced chillies and extra chopped peanuts if preferred
15. Serve with a soup and a salad to complete the meal