Chickens in the northeast are often free to run around the farm. Sturdier, tougher and more strongly flavored than caged chicken, they are a tasty hormone and anti-biotic free addition to the diets of the people of Isaan.
Nutrition
Chicken is a source of protein but relatively high in cholesterol. The herbs contain vitamins, sodium and provide antioxidants.Ingredient
1 Organic free-range chicken
½ cup sliced galangal
5 stalks lemongrass, lower tender portions
10 each kaffir lime leaves
5 – 7 each red shallots
2 tbsp tamarind juice
3 tbsp lime juice
1 tbsp salt
3 tbsp fish sauce
10 each chee-fah chilies
½ cup tamarind, young leaves
½ cup mix coarsely chopped spring onion, coriander leaves and saw-tooth coriander
3 cups water
How-to
1. Clean the chicken by roasting over the fire until its skin begins shrinking and remaining feathers are burned off2. Cut the chicken into bite-size pieces, clean and drain.
3. Roast and peel the shallots.
4. Boil the water in a pot over high heat. Add the lemongrass, kaffir lime leaves, shallots, galangal and chilies. Let the liquid come to a boil again. Add the chicken. Keep boiling until cooked.
5. Season with salt, fish sauce, tamarind juice and tamarind leaves. Let it come to a boil. Remove from the heat. Season with lime juice to taste. Serve in a bowl. Garnish with the mixed green onions and leaves
