Fried Chicken with Ginger from Traditional Recipes of Laos by Phia Sing

Name: Fried Chicken with Ginger from Traditional Recipes of Laos by Phia Sing
Ingredients: salt, fish sauce; 3 (small) heads garlic—take off the outer skin and peel each clove, then crush them on a chopping-board; ground black pepper; chopped coriander leaves; 1 chicken gizzard, turned inside out, washed, salted, sprinkled with ground black pepper and left on a plate; 2 pieces ginger, thinly sliced; squeeze out the liquid and fry it in pork fat until it gives off a good aroma, then remove it from the fat and leave it on a plate; 1 fully grown coconut, opened, the meat grated and two extractions of coconut milk squeezed out, only a little from each extraction; 1 large onion, peeled and finely chopped and set aside in a bowl; straight-bulbed spring onions—the green parts only, cut into pieces 2 cm long; shallots, peeled—fry them until they give off a good aroma and are nice and golden, then leave them on a plate—you should have enough to fill a large rice-bowl

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Method Put a wok on the fire, and 1 ladleful of pork fat in it. Add the chopped onion and fry it until it gives off a good smell and has turned golden. Next, put in the chicken and the crushed garl...

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Cooking tools:

Wok
Stove
Chef's knife
Cutting board
Ladle
Spatula

Ingredients

salt, fish sauce
3 (small) heads garlic—take off the outer skin and peel each clove, then crush them on a chopping-board
ground black pepper
chopped coriander leaves
1 chicken gizzard, turned inside out, washed, salted, sprinkled with ground black pepper and left on a plate
2 pieces ginger, thinly sliced; squeeze out the liquid and fry it in pork fat until it gives off a good aroma, then remove it from the fat and leave it on a plate
1 fully grown coconut, opened, the meat grated and two extractions of coconut milk squeezed out, only a little from each extraction
1 large onion, peeled and finely chopped and set aside in a bowl
straight-bulbed spring onions—the green parts only, cut into pieces 2 cm long
shallots, peeled—fry them until they give off a good aroma and are nice and golden, then leave them on a plate—you should have enough to fill a large rice-bowl