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Kay Patkhin (Laos Chicken with Ginger)
 

Heat the saucepan and add the splash of oil.
Rub the salt into the chicken meat.

Add the ginger garlic and onion to a little hot oil and cook until brown, then remove from the saucepan.

Fry the chicken in small batches until brown.

Drain off any excess oil and gradually add the water to the saucepan.
And return the onion mixture to the pan.

Simmer for another 5 minutes and serve with some chopped coriander on top.

 


 
Feature Ingredients
Basil
Coconut Milk
Coriander
Cumin
Galangal
Garlic
Ginger
Lemongrass
Onion
Palm Sugar
Pepper
Tamarind
Turmeric
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Lao Chicken Soup
Kay Patkhin Chicken
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Chicken in a clay pot
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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