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Wondering what to do for dinner?

Feb 19, 2008
4 comments

How about a Thai dish that is delicious. It's spicy like Thai but not over the top spicy and it has a sweet flavor to it.

Miss Nola made this a few times and set it all off with huge flames.

I've never seen it on a Thai menu but she sais that it's Thai, her mother is Thai, it tastes like Thai, so for all intents and purposes, it's Thai. It is really delicious too.

I've never been bold enough to set the dish on fire but if it's a special occasion and you're brave at heart go for it.

Remember to place the chicken vertically on the plate. When you light the fire to the open cavity it looks like a volcano erupting - not really but this is her recipe and that's her story.

Ingredients

1 chicken at least 2 pounds in weight.

Marinade

2 tablespoons of garlic, minced
half a teaspoon Thai powdered pepper
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of cocnut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil

For the Fire or Flambe: 1 cup of whiskey

Directions

Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerate).

Remove the chicken from the wok allowing to drain well.

Over medium heat reduce the marinade to a thick sauce.

The chicken should be placed upright on an ovenproof plate. In the States a "chicken roaster" will do. In Thailand there is a specific utensil for this. Can't remember what she called it.

Cook the chicken on medium in the oven until the skin just begins to change color.

Remove the chicken and place it on a flame proof dish, a metal pan is good. This is what the dish is served in. nd Pour whiskey through the middle opening of the chicken and then ladle it over the outside so that the chicken is thoroughly coated. Ignite and allow the whiskey to burn out on it's own.

Carve the chicken, and serve with Thai jasmine rice and stir fried vegetables. I usually season these with a store bought pre made Thai seasoning. Also serve with Thai chili sauce and another dish of the reduced sauce.

Bok Choy is the vegetable that my friend usually serves with this and it goes great with the dish.

Important notes:

Do be careful, this is fire.

Heat liquor until warm. Do not overheat or alcohol will evaporate

Never pour liquor directly from a bottle into a hot pan or an already flaming dish as the flames may travel to the bottle.

Grape-based brandies are good too with this dish.

To make the flames of a dessert last longer soak a sugar cube with cognac and place it on the food before igniting.

I hope you enjoy!