Fried Chicken with Fresh Tomatoes

Name: Fried Chicken with Fresh Tomatoes (Kai Pad Som Mak Kheua Khua Sod)
Cuisine: Luang prabang
Ingredients: 10 straight-bulbed spring onions—wash them, after stripping off any withered leaves, then cut off the bulbs, making the cuts as close as possible to the point at which the green part divides into the leaves—crush the bulbs on the chopping-board, cut off the green parts attached to them and reserve these separately*; 1 large onion, sliced vertically; 3 ripe tomatoes, sliced vertically and seeded; 1 spring onion, the leaves only, cut into long sections; 1 spring onion, the leaves only, cut into long sections; 3 sprigs of coriander—pick off only the leaves and young shoots; 3 sprigs of coriander—pick off only the leaves and young shoots; salt, fish sauce and ground black pepper; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; 5 (small) shallots, peeled and crushed; 10 straight-bulbed spring onions—wash them, after stripping off any withered leaves, then cut off the bulbs, making the cuts as close as possible to the point at which the green part divides into the leaves—crush the bulbs on the chopping-board, cut off the green parts attached to them and reserve these separately*; 1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver—then put all the pieces together and rub into them crushed garlic, salt and ground black pepper; pork fat (1 tbsp); salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper

Kai Pad Som Mak Kheua Khua Sod

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken—wash it, gut it and cut off the feet; cut each leg into four parts and each breast into three; break and cut to divide the wings at the joints; tear off (and discard) the inside lining of the gizzard, then wash and slice the gizzard and the liver

Asia
Laos
Side dish
Main course
Southeast Asia
Gluten-free

Method

Heat a spoonful of pork fat in a wok. When it is hot, put in the shallots, fry them until they give off a fragrant aroma, then add the chicken pieces, stir, and sprinkle salt and fish sauce over them. Add the sliced onion and continue cooking until the chicken begins to dry out and gives off a good aroma. Then add the crushed spring onion bulbs and