Free Recipe Kai Kaeng (Chicken Casserole)
Recipe Type: P Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Kai Kaeng (Chicken Casserole) Recipe
4 c Chicken; filleted and cut
-into bite sized pieces
—Marinade—
1 tb Garlic; cruchsed
1 tb Fresh root ginger; grated
1 tb Shallots; thinly sliced
1 tb Peanut oil
1 pn Turmeric; and salt & pepper
-to taste
—Sauce—
1 ts Cumin seeds
1 ts Coriander seeds
1 ts Cardamom pods
1 tb Fermented shrimp paste
1 c Shallots; finely sliced (or
-use red onions)
1 tb Prik ki nu (green birdseye
-chilis); thinly sliced
1 Tablespoom of prik ki nu
-daeng (red; thinly sliced
-birdseye chilis)
1 c Coconut milk
Kai Kaeng (Chicken Casserole) Preparation
Method Mix the ingredients of the marinade, and marinade the chicken in a cool place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok, until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or sautee pan and stir fry until the chicken just starts to change colour. Transfer to a slow-crock cooker, add the sauce, and then simmer, covered on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick). Serve with steamed white rice. Kai Yang Isan (Barbequed Chicken) Kai yang is literally barbequed (or grilled) chicken , and is peasant food. As such there are as many recipes as there are cooks in Thailand. There are however two main styles: kai yang khrung thep ( Bangkok Style ) which is slightly more elaborate, and the basic kai yang isan ( North East style ), which this is. Originally the chicken was cut open along the belly, and opened out, then knocked flat with a couple of judicious blows from the back of a cleaver, marinated, pegged in a split stick to hold it and then grilled over a charcoal brazier. Faced with the needs of restaurant cooking, my wife adapted the classic recipe for an industrial rotisserie by adding a stuffing. You can do this in a broiler oven or rotisserie. If you want a barbeque version, take two flattened chickens, place them face to face with the stuffing between them, and hold them in a pair of barbeque tongues, or one of those wire frame things, and barbeque the sandwich. NOTES: This is a Thai-ised version of a recipe from Delia Smith”s cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for doneness as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us…). Posted to recipelu-digest Volume 01 Number 658 by Diane Geary. <diane@keyway.net> on Jan 31, 1998
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