Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Shimizu BWHT68A
3 lb Chicken pieces with bone
2 tb Salt
1 ts Liquid smoke -- (if using a
Grill)
1 ts Ground white or black
Pepper
2 tb Garlic -- minced
1 tb Cilantro roots -- mashed
6 tb Light Thai soy sauce -- (See
Aew Kao)
1 ts Sugar
3/4 c Beer or dry white wine
-
40 Milliliters
1 sm Red onion -- or yellow
Onion
1 lg Jalapeno pepper -- or to
Taste
1 sm Tomato
2 tb Fish sauce -- (Nam Pla)
1/2 ts Sugar
1 Lime -- juiced
1 ts Cilantro leaves -- chopped
SAUCE-----
Garlic

* Use 2 tbsp chopped cilantro as a substitute.

Wash and dry chicken pieces. Cut several 1/8" deep slits in each
piece of chicken. Combine the rest of the ingredients in a large zip
lock bag. Drop the chicken in, zip the bag up and shake a few times
so the chicken are well coated with marinating liquid. Marinate in
the refrigerator overnight. Turn the bag once (after 5-6 hours).
Grill over medium heat until well done, spooning the marinating
liquid on each side while cooking. Serve with cook rice or sticky
rice and sauce.

Sauce: Grill garlic, onions (leave the skins on), pepper and tomato
lightly. Place in a blender and add fish sauce and lime juice and
blend until slightly chuncky. Pour into a serving dish and sprinkle
cilantro leaves. Mix lightly before serving. Enjoy!! Happy (Thai)
Cooking!! Gail in IL

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