If you made my Thai steamed chicken yesterday, this is a great way to use up any left over cooked chicken. Each guest is presented with noodles, vegetables, chicken, chillies and a bowl of dipping sauce and assembles a lettuce parcel for themselves. They take a piece of lettuce, put the ingredients they want into the middle, spoon some sauce over it, then fold up the lettuce and eat it. It's similar to Nam Nuang (rice paper parcels). In the photograph below you can see the noodles, and other ingredients to go inside the parcel.

Ingredients
Cooked Chicken Meat
Chopped Bird Chillies
Rice Noodle
Chopped Lemon or Mango Pieces
Finely Sliced Lemon Grass
Lettuce
Coriander Leaves
Mint Leaves

Preparation
1. Cook the rice noodle in boiling water for 3 minutes
2. Chop the lemon grass, and chillies finely.
3. Shred the chicken into strips.
4. Lay out on a plate, the noodles are normally presented in small bundles to make them easier to eat.

Ingredients for Sauce
70 gms Brown Sugar
2 Teaspoons Salt
100 ml Water
2 Tablespoon Chopped Peanuts
1 Teaspoon Chopped Coriander Leaves

Preparation for Sauce
1. Put the water, salt and brown sugar into a saucepan.
2. Cook on a low heat until the salt and sugar have dissolved.
3. Add the chopped peanuts and the coriander.
4. Leave to cool before serving.

These parcels are traditionally made wrapped up in banana leaves. It's quite a bit more practical to make them in tin foil trays, you can even freeze them if you wish. In the photograph the front one is uncooked, the one at the back is cooked. In Isan (north east Thailand) we eat these with sticky rice.

Ingredients
500 gms Chicken
2 Tablespoons Chopped Lemon Grass
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Dill
2 Tablespoons Chopped Basil
2 Tablespoons Chopped Spring Onions
5 Garlic Cloves Chopped
100 gms Courgette
3 Eggs
10 Tablespoons Fish Sauce
2 Tablespoons Salt
Tinfoil Tray

Preparation
1. Peel and pound the garlic with the chillies and lemon grass to a pulp. Put into a mixing bowl.
2. Then chop the chicken and courgettes into bite sized pieces and add to the bowl.
3. Add the chopped dill, chopped spring onion, basil, fish sauce and salt into the bowl.
4. Crack the eggs into the bowl.
5. Mix the whole thing thoroughly and leave for 10 minutes for the chicken to marinade.
6. Put into tin foil trays, cover with tin-foil and steam it in a chinese steamer for 20 minutes.

Serve With
Steamed Sticky Rice
Cucumber
Aubergine

Christmas is coming, although we don't celebrate it as much as we celebrate the Thai new year. Everyone in the west is wrapping parcels and in the Appon household we're wrapping chicken and seaweed parcels instead.
These parcels are wrapped in rice paper with a filling of chicken, onion and seaweed. You can see one cut open in the front of the photograph. Either serve them with the sauce poured over the top, or use the sauce as a dip for the parcels.

Ingredients
200 gms Chicken Breast
600 ml Water
1 Tablespoon Salt
1 Teaspoons White Pepper
4 Medium Onions
100 ml Oil
Seawead Sheets
Rice Paper

Ingredients for Sauce
2 Tablespoons Chopped or Crushed Peanuts
2 Tablespoons Fish Sauce
1 Teaspoon Salt
4 Tablespoons Palm Sugar
100 ml Water
1 Tablespoons Dried Flaked Chillies
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Lemon Juice

Preparation
1. First the sauce: Put 100ml of water into a small saucepan, add the palm sugar and bring to the boil.
2. Add fish sauce, salt, flaked chillies and boil for 1 minute.
3. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool.
4. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper.
5. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely.
6. Put oil in a frying pan, slice the onions finely and fry them until golden brown.
7. Cut the seaweed sheets into thin short strips.
8. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don't just throw the whole packet in, in one go!
9. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the centre of the rice paper. Fold over the edges to wrap up the filling.
10. Serve the parcels with green salad vegetables, and the sauce.

Serve With
Mint Leaves
Green Lettuce
Coriander Leaves

A classic honey glazed chicken recipe, but eaten the way we eat it in Thailand. With the burnt barbecued flavour coming from the soya sauces balancing the sweetness of the honey.

Ingredients
500 gms Chicken Legs
2 Tablespoons Honey
3 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
3 Garlic Cloves
1/2 Teaspoon White Pepper
2 Tablespoons Oil

Preparation
1. Clean and score the meat with three lines.
2. Chop the garlic and put into the chicken, add all the other ingredients together and marinade for 30 minutes.
3. Grill until cooked.

Serve With
Sticky Rice
Salad Vegetables

This rich sauce is flavoured with star-anise for a touch of oriental spice. If you can, get the shitake mushroom, used to add extra flavour. It soaks up the sauce and gives you a burst of star anise flavour when you bite into it.

Ingredients
500 gns Chicken Wings
200 ml White Wine
2 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
1/3 Teaspoon White Pepper
2 Shitake Mushrooms
2 Star Anise

Preparation
1. Clean the chicken wings, put into a frying pan.
2. Add the white wine, pepper, sugar, shitake mushrooms, star anise and light soy sauce.
3. Cook over a medium heat for 20 minutes, turning over once.
4. Remove the chicken and mushrooms and set aside.
5. Deglaze the pan, by adding a little extra white wine and stirring to make the sauce.
6. Pour the sauce over the chicken.

Serve With
Thai Fragrant Rice
White Wine

Yum chicken feet. In Thailand we make efficient use of all of the chicken, including the feet! Provided you're not put off by the fact they're chicken feet, they quite crunchy and add an interesting texture to the curried noodles. To us they're a treat! Typical of the Isan region of Thailand, they are eaten with masses of fresh green salad vegetables.

Ingredients
500 gms Rice Noodle
400 gms Chicken Feet
500 gms Soft Meat Flat Fish
20 gms Dried Red Chillies
20 gms Red Onion
20 gms Garlic
20 gms Kasay
20 gms Lemon Grass
10 Kaffir Leaves
50 gms Chopped Spring Onion
3 Tablespoons Old Fish Sauce
1 Tablespoon Salt
3 Tablespoons Fish Sauce
1/2 Teaspoon Sugar
2 Litres Water

Preparation
1. Boil the water, add the old fish sauce, fish sauce, salt, sugar, dried chillies, red onion, garlic, lemon grass, kasay and kaffir leaves and continue to boil.
2. Clean the chicken feet carefully, clean the fish too, remembering to gut it. Add to the boiling pan and simmer for 1 hour.
3. Remove the chicken feet and fish from the pan and set aside.
4. Strain the liquid from the pot into another pan. Take the chillies, kaffirs leaves etc. you strained out into a Thai mortar and pound them to a pulp.
5. Add the pulped seasonings back into the strained sauce-pan.
6. Remove the meat from the cooked fish, pound that too and add that to the sauce pan. Be careful to remove all the fish bones.
7. Finally put the chicken feet back into the pan and cook for a further 20 minutes.
8. In a separate pan of boiling water, cook the noodles for 3 minutes, rinse with cold water.
9. Serve some of the noodles, together with some chicken feet and sauce.

Serve With
Raw Green Beans
Green Aubergine
Cucumber
Mint
Coriander Leaves
Lettuce
Raw Green Cabbage

The chicken in this dish is boiled not fried, the flavour comes from the seasonings. So this is a healthy, low fat way to eat chicken.

Ingredients
50 gms Chicken Breast
2 Tablespoons Salt
1/2 Teaspoon White Pepper
Water to Boil
40 gms Chopped Pickled Bamboo
10 gms Mints Leaves
1 Teaspoon Lemon Juice
1 Tablespoon Fish Sauce
1 Tablespoon Toasted Rice (Pounded or Chopped)
1 Tablespoon Dried Flaked Chillies
1 Teaspoon Ground Tumeric

Preparation
1. Boil the water, add the salt and white pepper.
2. When the water is boiling, add the chicken breasts and simmer for 20 minutes.
3. Remove the chicken and shred it into fine strands.
4. Add the chopped pickled bamboo, lemon juice, fish sauce, toasted rice, flaked chilli, mint leaves and tumeric in and mix it.
5. Heat over a low heat for 1 minute.

Serve With
Thai Fragrant Rice
Steamed Sticky Rice
Green Vegetables

Before you skip this recipe, you can use pork thigh instead of chicken feet if you really can't cope with chicken or duck feet. But they really add a firm crunchy texture.

Ingredients
150 gms Chicken Feet
350 ml Water
2 Tablspoons Salt
1 Teaspoon White Pepper
100 gms Green Chinese Cabbage

Ingredients for Red Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Red Wine
2 Tablespoons Chilli Sauce
2 Tablespoons Ketchup
1 Tablespoon Dark Soy Sauce
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoons Oil
4 Garlic Cloves

Preparation
1. Into a saucepan, put the water, salt and white pepper and bring to the boil.
2. Add the chicken feet, boil for 30 minutes then remove from the water, keeping the water in the pan.
3. Clean the chinese cabbage and soak in the hot water the chicken feet were cooked in for 2 minutes (to soften and partly cook them). Remove and place on a plate.
4. Remove the bones of the chicken feet so that only the meat and skin remain.
5. To make the red sauce, put oil into a frying pan, chop the garlic and fry for 20 seconds to release the smell.
6. Add all the other red-sauce ingredients, and stir over the heat for 1 minute.
7. To serve, pour the red sauce over the chicken feet and vegetables.

Serve With
Thai Fragrant Rice

A very mild dish to make a change from all the hot spicy Thai food. This shredded chicken has a rich chicken sauce and is eaten with rice and coriander leaves, it's a good way to use up left overs from a roast chicken.

Ingredients
300 ml Chicken Stock
50 gms Roasted Chicken Meat
2 Tablespoons Peanuts
1 Tablespoon Sesame Seeds
1 Teaspoon Lemon Juice

Preparation
1. Mix the peanut and sesame seeds together, add the chicken stock, blend until smooth, put in a saucepan and bring to the boil.
2. Shred the chicken into thin strips.
3. Mix into the sauce.
4. Add the lemon juice and switch off the heat.
5. Serve with rice and masses of coriander leaves.

This Chinese style steamed chicken in brown soy sauce (the salty fermented/decayed brown soy sauce with the beans visible in it). Serve this with rice and it makes a very filling meal.

Ingredients
250 gms Chicken Legs
1 Tablespoon Salty Soya Bean Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Teaspoon White Pepper
1 Teaspoon Sugar
1 Teaspoon Vinegar
1 Teaspoon Ground Cinnamon
2 Garlic Cloves Chopped

Preparation
1. Clean the chicken legs, score them with deep cuts into the meat.
2. Mix all the ingredients together, coat the chicken and leave to marinade for 1-2 hours.
3. Steam for 45-60 minutes until the chicken is cooked.

Serve With
Jasmin/Fragrant Rice
Cucumber
Coriander Leaves

This chicken has a strong almost burnt flavour from the dark sauce, serve with rice and salad vegetables and you have a wonderful dish. After yesterdays complex 3 layer sweet, I thought this simple dish would make a pleasant change.

Ingredients
200 gms Chicken Legs or Wings
2 Tablespoons Dark Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Teaspoons Salt
2 Teaspoons Sugar
1 Teaspoon White Pepper
1 Teaspoon Black Pepper

Preparation
1. Clean and chop the chicken, mix with all the ingredients and marinade it for 1-2 hours.
2. Grill under a medium grill until the chicken is cooked, occasionally basting the chicken with the dark sauce. (Allow 30-40 minutes depending on the size of the chicken pieces to cook).

Serve With
Thai Fragrant Rice

This chicken is first cooked by boiling in a stock including fish sauce, then the chicken is removed and drained and deep fried to make the skin crispy. I've cut it in half and laid it on a bed of lime for the photograph. A squeeze of lemon adds to the taste.

Ingredients
1 House Chicken ( Whole Chicken )
800 ml Water
5 Kaffir Leaves
2 Tablespoons Salt
5 Tablespoons Fish Sauce
10 gms Galangal Leaves
10 gms Coriander Root
4 Garlic Cloves
Oil For Deep Frying

Preparation
1. Clean the chicken, remove the innards, and place the kaffir leaves on the inside of the chicken.
2. Pound the garlic, galangal and coriander root together until pulped. Then mix with salt and fish sauce in a mixing bowl.
3. Cover the chicken with this mixture and leave to marinade for 1-2 hours.
4. Boil a pan of water, place the chicken and its marinade into the water and boil until its reduced down to half.
5. Remove the chicken and let it drain.
6. Heat enough oil to deep fry the chicken in to 180 degrees celsius (medium hot).
7. Lower the chicken into the fat, be very very careful - the chicken has a lot of water in it and the oil will spit and bubble up. I prefer to use a deep fat frying to fry this.
8. Once the skin is crispy, remove the chicken, drain and serve.

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It's healthy chicken but with an unhealthy taste!

Ingredients
500 gms Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
500 ml Water
1 Chicken Stock Cube

Preparation
1. Clean the chicken breast and add the light soy sauce.
2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
5. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
6. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce
5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce

Preparation
1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.
2. You can spoon this sauce over the chicken, as I've done for the photograph, or if some of your guests don't like spicy chilli, you can serve it as a side sauce.

Although it's not so easy to see in the photograph, under the garden are chicken legs in a crispy sesame coating. This makes a full meal with plenty of salad vegetables, and crunch from the peanuts and chicken.

Ingredients
5-6 Chicken Legs
1 Teaspoon Salt
1 Tablespoon Sesame Seeds
1 Egg
Oil For Deep Frying

Ingredients for Sauce
5 Chillies
1 Lime
10 gms Ginger Root
10 gms Peanut ( Toasted )
2 Tablespoons Fish Sauce
1 Tablespoon Lime Juice
2 Teaspoons Syrup (Sugar Water Syrup)
5 Kaffir Lime Leaves
Mint Leaves
Coriander Leaves

Preparation
1. Clean the chicken legs, rub salt into the skin and leave for 30 minutes.
2. Steam the legs for 20 minutes, ensure they are cooked through.
3. Whip the eggs, coat the chicken legs in the egg, and roll in sesame seeds to coat the chicken completely.
4. Preheat the oil to 180 degrees celsius (medium).
5. Deep fry the legs until they are golden brown. The chicken was cooked at the steaming stage, so this frying is only to add flavour and colour.
6. Fry the kaffir leaves for 30 seconds to crisp them up, then drain them on kitchen paper.
7. Next mix the garden: Chop the chillies, slice the ginger root into fine strips, cut the lime into small triangles, mix them together with the fish sauce, lime juice, and sugar syrup.
8. Lay the chicken out on a plate, cover with the garden, add coriander leaves, fried kaffir toasted peanuts, and mint leaves. For this dish the leaves are really a vegetable rather than a garnish.

Notice the burn marks on the banana leaves, that adds to the flavours. In the photograph, I've opened one of the leave parcels at the back so you can see the chicken inside.

Ingredients
200 gms Chicken Breast
3 Large Eggs
5 Chillies
2 Garlic Cloves
1 Lemon Grass Stalk
3 Kaffir Leaves
10 gms Coriander Leaves
10 gms Spring Onions
3 Tablespoons Fish Sauce
2 Tablespoons Old Fish Sauce
Pinch of Sugar
220 ml Coconut Milk
Basil Leaves for Garnish
Banana Leaves to Wrap

Preparation
1. Clean and slice the chicken breast thinly, and mix with eggs in a saucepan.
2. Pound the chillies, garlic and lemon grass together in a Thai mortar, mix with the chicken and eggs.
3. Chop the coriander, spring onions and kaffir leaves and mix those in.
4. Add the coconut milk, fish sauces and sugar and mix together.
5. Cook on a medium heat until the liquid boils off.
6. Cut the banana leaves into rectangles, spoon the mixture, add a basil leave in and fold up. Tie them or staple them closed.
7. Grill gently until the banana leaves are burnt, then serve.

A Thai barbecue classic, chicken livers marinaded in a Thai sauce and braised on the barbecue. In Thailand we eat kidneys and liver and all kinds of offal without thinking, in the west liver only seems to be eaten in paté, and in barbecue sausages.

Ingredients
300 gms Chicken Liver
3 Garlic Cloves
2 Coriander Root
1 Teaspoon Black Peppercorns
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Sugar
1 Teaspoon Sweet Dark Soy Sauce

Preparation
1. Pound the garlic, coriander root and black peppercorns together until ground.
2. Mix with the chicken livers, soy sauce, sugar and sweet dark soy and marinade for 8-10 hours.
3. Skewer the liver on wooden sticks.
4. Barbecue until cooked.

This is a thick gloopy chicken stew, that's very accessible to western tastes, by that I mean it's not spicy. This is a good starter dish if you're new to Thai cuisine.

Ingredients
200 gms Chicken Legs, Breast
70 gms Pork Bone
40 gms Chopped Carrot
50 gms Champignon or Mushrooms
40 gms Peas
40 gms Corn
5-6 Medium Onion
3 Garlic Cloves
2 Coriander Roots
1 Teaspoon Black Peppercorns
2 Tablespoons Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1/2 Teaspoon Salt
2 Teaspoons Sugar
2 Tablespoons Cassava Starch
1500 ml Water

Preparation
1. Chop the chicken leg and breast into pieces.
2. Boil the water, pound the garlic, coriander root, and black peppercorns in a Thai mortar and add to the boiling water.
3. Add the chicken pieces, and the salt, light and dark soy sauces, and sugar. Simmer until the water has reduced to one third.
4. Add all the remaining vegetables, cover with a lid and boil for 10 minutes.
5. Mix the cassava starch with a little water, and pour it into the pot, stir until it thickens.
6. Serve with yellow rice.

Ingredients for Yellow Rice
100-200 gms Rice
1 Teaspoon Tumeric
Water
1-2 Slices Ginger

Perparation
1. Rinse the rice.
2. Into a saucepan, place the rice and add enough water to covers the rice by about 2cms, add the tumeric, mix together.
3. Add the slices of ginger.
4. Boil the rice over a medium heat until the rice has soaked up all the water and is cooked through.

I make this as a lunch box item, it has plenty of chicken and vegetables and keeps well.

Ingredients
500 gms Chicken Breast
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Salt
2 Garlic Cloves
1 Teaspoon Black Peppercorns
50 gms Carrots
50 gms Spring Onion
2 Tablespoons Plum Sauce
2 Eggs
Wheat Flour
Bread Crumbs
Oil

Preparation
1. Clean the chicken breast, skin it, lay a sheet of plastic or film wrap down, place the chicken on the plastic and bash the chicken flat with a pestle. The plastic will help you roll it up later.
2. Pound the garlic and black peppercorns together in a mortar, add the soy sauce and salt.
3. Cover the chicken in this mix for 2-3 hours to marinade.
4. In a blender blend the vegetables finely, mix in the plum sauce to bind them together.
5. Spoon the mixture over the chicken breasts and spread it out. Use the plastic to help you roll up the chicken breast. If you fold over the edges as you roll, it will stop the contents spilling out. Pull the plastic tight.
6. If you leave it in the fridge, it will firm up.
7. Prepare 3 plates, 1 plate of flour, 1 of beaten egg, one of bread crumbs.
8. Dip the chicken roll in flour, then egg, then breadcrumbs.
9. Drop into medium hot oil (180 degrees celsius), then drop the temperature down to low (170 degrees) and cook slowly. Then chick takes time to cook, so you will need to cook it slowly.

Serve With
Sweet Chilli Sauce

These look like chicken drumsticks, but they are stuffed with a mixture of pork and flavourings, and are more like sausages with the chicken skin used as the sausage skin. Chicken legs that taste like pork.

Ingredients

5-6 Chicken Legs
2 Garlic Cloves
2 Coriander Roots
1/2 Teaspoon Peppercorns
100 gms Pork Mince
20 gms Chopped Carrot
20 gms Chopped Spring Onions
20 gms Chopped Baby Corn
20 gms Mushrooms
20 gms Grass Noodle
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/2 Teaspoon Sugar

Preparation
1. Clean the chicken legs, fold the skin back carefuly, so as not to damage it. Chop off the end of the leg bone, so that you have only the end of the leg bone with the skin still attached to it. You can save the chicken meat and bone for other dishes.
2. Pound the garlic, peppercorns, and coriander root to grind them, mix with the pork mince, add light soy, oyster sauce, and sugar and mix. Leave it for 30 minutes to let the flavours blend.
3. If the noodle is dried, soak it for 15 minutes to soften it.
4. Into a blender, blend the vegetables, and noodles to break them up, mix into the pork mixture.
5. Stuff the chicken leg skins with this pork mixture to fill them, seal the end by threading through a toothpick.
6. Grill at 170 degrees celsius until cooked, serve with coriander leaves, mint, sweet basil, roasted peanuts and chillies.

This is a classic dish that I never tire of. It consists of 3 parts, the marinated chicken, the peanut sauce, chilli spicy sauce and optionally salad.

Ingredients for 4 People
400 gms Chicken Breast
100 ml Condensed Milk or Coconut Milk
1 Tablespoons Thai Yellow Curry Paste
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Ground Black Pepper

Preparation of Chicken
1. Slice the chicken breast into strips.
2. Mix the yellow curry, salt, light soy sauce, pepper and condense milk into a bowl and marinate the chicken for 20 minutes or longer.
3. Thread onto wood skewers.
4. Roast in the oven at 180 degrees Celsius for 10-15 minutes.
5. Alternatively grill for 10-15 minutes under a high grill.

Ingredient For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water

Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

Ingredients for Sour Spicy Sauce
50 ml Water
50 ml Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
3 Chillis
100gms Cucumber
1-2 Coriander Leaf Sprigs

Preparation For Sour Sauce
1. Boil the water with the vinegar, sugar, and salt until the sauce thickens and becomes a little sticky.
2. Let the sauce cool.
3. Chop the chillies, cucumber and coriander, into small pieces.
4. Add the chopped vegetables to the sauce.

Serve With
Thai people eat this recipe with rice, but westerners usually prefer fries and salad. It's entirely up to you.

This is a very healthy (butter free!) way to serve chicken, it is a Thai steamed chicken. The golden browness in the photograph comes from the sauces rather than roasting. The flavour comes from lemon grass and kaffir leaves that gives a slight citrus smell to the chicken. Best of all, because of the steam, the chicken stays moist.

Ingredients
1 Corn Fed Chicken
4 Stalks Lemon Grass
10 Kaffir Citrus Leaves
4 Slices of Galanga Root
2 Medium Onions
4 Garlic Cloves
1 Teaspoon Pepper Corns
40 ml Light Soy Sauce
1 Teaspoon Salt

Preparation
1. Pound the garlic with the salt and pepper in a Thai mortar.
2. Clean the chicken, spread the pounded garlic mixture over and inside the chicken, and also the soy sauce over and inside.
3. It is a good idea to lift the skin and get the sauce and garlic between the skin and the flesh.
4. Leave to marinade in the fridge for 1 hour.
5. Break the lemon grass stalks, cut the onion into half and put the onion, kaffir leaves, lemon grass and galanga slices inside the chicken. Place a few kaffir leaves under the skin next to the meat.
6. Wrap some aluminium foil around the bottom of the chicken to catch the juices as it steams.
7. In a steaming pan, steam the chicken for 2 hours. Occassionally basting the chicken with the juices caught in the foil.

Serve With
Chilli Sauce
Cucumber
Lettuce
Tomato

A quick tip for keeping fresh tofu, let it dry, cut it into large cubes and deep fry it. Like that it can be kept in the fridge for a month or so. This recipe uses fried tofu chunks as an extender, to make the chicken go further and reduce the meat content of the dish. It is a pan fried chicken dish with wine added to give it a festive taste.

Ingredients
5-6 Chicken Wings
100 gms Fried Tofu
3-4 Garlic Cloves
1 Teaspoon Butter
240 ml Red Wine
6 Tablespoons Light Soya Sauce
2 Tablespoons Oyster Sauce
Pinch of Pepper
Pinch of Sugar
5 gms Basil Leaves for Garnish

Preparation
1. Peel and chop the garlic finely. Fry in a large frying pan with a little butter.
2. Clean and fry the chicken wings just to lightly brown them.
3. Add all the remaining ingredients except the basil.
4. Add a little extra water if necessary to ensure the ingredients can cook.
5. Bring to the boil, cover, then turn down to a simmer.
6. Simmer off 2/3rds of the liquid and cook until the chicken is cooked through and the dish is done. If you need to cook more, add more water. or the size of chicken wings I buy, it takes around 30-40 minutes to cook.
7. Garnish with the basil.

These chicken sticks are wrapped around lemon grass stalks. As they cook the lemon grass infuses them with flavours. In the photograph you can see I overcooked them a little, when you cook them they should not be so brown. (Note, the lemon grass is not eaten).

Ingredients
200 gms Chicken Mince
3 Garlic Cloves
1 Teaspoon Ground Pepper
2 Coriander Root
1 Tablespoon Pounded Chopped Lemon Glass
1 Teaspoon Chopped Coriander
1 Teaspoon Chopped Chives
2 Tablespoons Chopped Carrot
1/2 Teaspoon Salt
1/2 White Egg
4-6 Sticks Of Lemon Grass

Preparation
1. Pound the garlic, ground pepper and coriander root and mix with chicken mince.
2. Add all the remaining ingredients, except the lemon grass sticks and mix well.
3. Split into portions, one for each stick, and wrap the mixture around the lemon grass sticks.
4. Cook for 30-40 minutes at 180 degrees celsius until cooked.

Serve With
Hot Rice
Lemon Slices
Lettuce

Another one of my recipes that looks like one thing while being another. These are pineapple rings wrapped in seasoned chicken coating and baked brown.

Ingredients
200 gms Chicken Mince
2 Garlic Cloves
2 Coriander Roots
1 Teaspoon Ground Pepper
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Dark Soy Sauce
Pineapple Rings

Preparation
1. Pound the garlic, coriander root, and ground pepper together.
2. Mix with chicken mince and all the sauces and leave for 30 minutes.
3. Press the meat over the pineapple ring, and bake in a 190 degree oven until golden brown, 10-15 minutes is sufficient.