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Stephen Ceideburg
8 Cloves garlic
2 tb Peppercorns, freshly ground
2 tb Chopped coriander roots
6 Chicken pieces
Oil for deep frying
This fragrant, wonderful version of fried chicken serves two to three
people, but quantities can be adjusted to serve more. Adapted from
Thai Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd.,
1981).
Using a mortar and pestle, grind or pound garlic, pepper corns and
coriander roots to a paste. Wash the chicken and pat dry. Rub the
paste all over the chicken and let stand to marinate for at least 30
minutes. Heat the oil in a wok to 375 degrees and deep-fry the
chicken until golden and tender. Serve hot with rice and Sweet and
Hot Chili Sauce.
Judith M. Fertig in Flower and Garden, 2-3/93.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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