Ga Gone Thai

Ciocia Laura's Note:

i began with Recipezaar's Ga Kho but was in a BIG hurry and misread the directions. That, plus my usual tweaking, left me with a wonderful dish which is even quicker to prepare. Enjoy!

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 2-4

Yield: 6.0 pieces ...

• 6 pieces chicken (i used 3 whole legs, cut up)
• ½ tablespoon olive oil
• 2 tablespoons dark soy sauce (thick)
• 2 tablespoons fish sauce
• 1 lime , juice of (Kaffir lime as pos.)
• 1 ½-2 tablespoons palm sugar (substitute brown)
• 2 inches galangal , finely grated
• 3 -4 garlic cloves , grated
• 1 long shallots or 3 round shallots , finely diced
• 5 -6 black peppercorns , freshly crushed or ground

Directions:

1. Preheat oven to 325 degrees F.
2. Into a covered (you can cover with parchment or aluminium foil since you'll be removing it later) casserole add oil, soy sauce, fish sauce and sugar.
3. Stir just a bit.
4. (It is not necessary to dissolve the sugar.) Using a microplane grater (try www. leevalley. com) grate galangal and garlic.
5. Add to casserole with shallot (s) and black pepper.
6. Add chicken and toss with"sauce".
7. Freshly squeeze the lime juice over the whole mess and toss again.
8. Cover casserole and bake for about 45 minutes.
9. Remove cover and bake until nicely browned and meat pulls away from bones.

Reviews

[Cadillacgirl]

I really liked this! I made it with chicken thighs and drumsticks. I had to use a regular lime and brown sugar and I could not find galangal for the life of me, so I subbed in ginger. This is so good, I may break it out for girls night! Made for PAC Spring '11

[Dorie's Lori]

This dish was delicious - very tender and tasty! I made this for 8 adults and 4 kids, and everyone loved it, except for maybe one kid. I followed the ingredients exactly - using skinless chicken thighs, except I had to use regular limes. I did add some slivered kaffir lime leaves. Since I served this on a group vacation, I mixed all the sauce stuff together ahead of time; before dinner, I simply had to put it in the pan and coat the chicken with it. At the end, I defatted the juices to serve alongside the chicken and brown jasmine rice. Since it made so much juice/sauce, next time I might add more chicken to the recipe. (For the rest of my dinner, I served Ciocia's Thai Butternut Coconut Bisque by this same chef, and also Thai-Style Asparagus With Chiles, Garlic, & Basil by chef GinnyP. I HIGHLY recommend both of them.) Thanks for sharing your yummy chicken recipe, Laura!