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Kay Patkhin (Laos Chicken with
Ginger) |
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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.
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Quick Facts
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Chopsticks |
Chinese Chopsticks
taper to a rounded end, Japanese taper to a pointed end and Korean
taper to a blunted end.
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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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