Kai Lao - Laotian Chicken
1 x 1.5 kg (3lb) roasting chicken
1 ½ tsp salt
2 cloves garlic, crushed
1 tablespoon oil
2 medium onions, finely chopped
½ cup mushrooms, sliced
250 g (8oz) minced meat
1/2 teaspoon salt
½ tsp ground coriander
1 tsp cumin
½ tsp ground black pepper
1 fresh red chili, finely chopped
1 tablespoon chopped fresh coriander leaf
½ cup uncooked rice
1 cup thick coconut milk
2 cups thin coconut milk
1 tbls corn flour (or as needed)
Coriander leaves for decorating
Wash and dry chicken well, then rub it inside and out with salt and half the crushed garlic. Heat oil in frying pan, fry remaining garlic and onions with the minced meat. Season with salt, pepper and chili. When meat has been fried well. add coriander powder, rice and thick coconut milk. Bring to simmering point, then reduce heat.
Chop the onion finely. Put the oil in saucepan large enough to hold the amount of liquid. Add onion and fry gently for 5 minutes, stirring frequently. Add mushrooms, coriander and cumin and continue to stir for a few minutes. Add salt and pepper, then cover saucepan, turn heat very low and allow to cook for 10 minutes, lifting lid and stirring two or three times.
Add hot water and stock cubes and bring to the boil. Simmer I0 minutes. Add milk and allow to boil once more, stirring occasionally. Mix corn flour with cold water and add to the soup off the heat, then return to heat and stir constantly until it boils and thickens. Serve immediately, sprinkled with coriander leaves.