Fried Chicken with Chinese Vermicelli

Name: Fried Chicken with Chinese Vermicelli (Khoua Kai Sai Khao Poon Chin)
Cuisine: Luang prabang
Ingredients: 1 handful of Chinese vermicelli, soaked in water; 1 spoonful pork fat; 1 spring onion, chopped; 3 Kaffir lime leaves, washed and torn in half; salt, fish sauce and ground black pepper; 1 chicken, washed, gutted and cut into fairly large pieces, which are to be rubbed with salt and ground black pepper and crushed garlic; 1 fully ripe coconut—grate the meat and make ½ glass beakerful (¼ pint) of the first extraction of coconut milk, and 1 glass beakerful (½ pint) each of the second and third extractions; 1 large onion, peeled and chopped; 3 dried red chilli peppers, soaked in water until soft, these two ingredients to be pounded finely together; 5 (small) shallots, these two ingredients to be pounded finely together

Khoua Kai Sai Khao Poon Chin

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken, washed, gutted and cut into fairly large pieces, which are to be rubbed with salt and ground black pepper and crushed garlic
1 fully ripe coconut

Asia
Laos
Main course
Spicy
Southeast Asia

Method

Heat 1 spoonful of pork fat in a wok. Fry the pounded ingredients in this until they give off a good aroma. Add the chicken, the onion, the Kaffir lime leaves and fish sauce, and continue frying until the liquid is reduced and again gives off a good aroma.

Now add the