This fragrant, wonderful version of fried chicken serves two to three people, but quantities can be adjusted to serve more. Adapted from Thai Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd., 1981). Using a mortar and pestle, grind or pound garlic, pepper corns and coriander roots to a paste. Wash the chicken and pat dry. Rub the paste all over the chicken and let stand to marinate for at least 30 minutes. Heat the oil in a wok to 375 degrees and deep-fry the chicken until golden and tender. Serve hot with rice and Sweet and Hot Chili Sauce. Judith M. Fertig in Flower and Garden, 2-3/93. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (759g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1427 (71%)|
|Amt Per Serving||% DV|
|Total Fat 158.6g||211 %|
|Saturated Fat 33.1g||166 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 63g|
|Cholesterol 517.5mg||159 %|
|Sodium 488mg||17 %|
|Potassium 1421.5mg||37 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.1g|
|Protein 130.2g||186 %|
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Calories per serving: 2009
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