Thai Herb Marinated Fried Chicken (Gat Tod Samoon Prai)Thursday, October 06, 2011
"Waste not, want not."
You may have heard of this phrase and it is a good one to remember for home cooks.
I try to adhere to this motto but with time, I realise that it is easier to 'waste not' if one gathers more culinary experience and confidence. I am also learning to store my veggies and herbs, using the usual housewives tricks and tips.
I have a batch of week-old basil and kaffir lime leaves which did not looked like they could go any further. And some leftover coriander roots which I was keeping for use in another dish.
"Waste not?" Yes, indeed. Lets do a dish with these.
I am not sure I can always agree with the second part of the motto. There is an excitement with trying out a new recipe. I want to.
I remembered this attractive fried chicken recipe from The Principles of Thai Cookery by Chef McDang which had a beautiful pic of fried basil and lime leaves.
As you read recipes in a cookbook (and drool at the photos), you are more likely to attempt a new one if you are familiar with the techniques and ingredients. I have already cooked different types of fried chicken, one which I have already blogged here. I have also gone Western (or properly speaking: "Southern"). I am still tweaking the recipe but I will post a photo of it here.
|Photo by Mark Ong|
So, it is time to learn a Thai way of making fried chicken. And as one my of daughter is a chicken-lover, I know she will like this.
Thai Herb Marinated Fried Chicken (Gat Tod Samoon Prai)
Download the printable recipe in PDF here. I have adapted this from Chef McDang's.
1. Cut up the chicken into pieces
cilantro (coriander) roots
palm sugar (or sugar)
a few stalks
2. Toast the coriander and cumin seeds for about 1-2 minutes in a dry pan
3. Pound the toasted seeds, garlic (skin on), sliced lemon grass and cilantro roots into a paste. Alternatively, you can blend it if you do not have a mortar and pestle (sigh). Add the soy sauce, fish sauce and palm sugar.
4. Marinade the chicken pieces with the above for 2-4 hour (overnight is also possible)
kaffir lime leaves
5. Fry the leaves and chilies in oil for about 1 minute. Set aside
6. Fry the chicken pieces in batches till it is golden brown. The time ranges between 10-15 minutes per batch.
7. Drain the fried chicken pieces. Then add the garnishes. Best eaten with rice, of course.
|garlic, cilantro roots, lemon grass and|
|coriander seeds (bottom) and cumin seeds|
|The only exercise I had for the day|
The fried chicken tasted wonderful, scented with the herbal marinade and the fried herbs. It was a new experience altogether for me (and my family) and I am glad to be acquainted with another way to make an appetizing chicken dish.
It will make for a great party dish.