Text 35208, 53 rader
Skriven 2016-01-17 13:13:44 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: buck buck 822
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> If true, that may be why we never liked the supermarket birds as much as
> the BJs ones.  

Every one I've had has been overcooked and mostly
underflavored (not underseasoned). That can be
explained pretty well by my hypothesis (well, I've
been told by respectable sources, so not merely a
hypothesis).

The number of rotisserie chickens they put out per day
> probably is an order of magnitude greater than the number of whole
> chickens they sell.  They do a much bigger business in pre packaged
> chicken parts than in whole chickens -- ditto for the grocery stores.
> Probably due to the number of people who, like your Anne, don't want to
> bother cutting up a whole chicken.

Interesting that the economies of scale are such that
the price you pay is very competitive and is close to
what it would cost you to prepare.

Kang keaw wan kai
categories: Thai, main, airline
servings: 2 to 3

1 1/4 c coconut milk
1/4 c green curry paste
12 oz chicken, bite-size pieces
2 ts palm sugar
3 Tb fish sauce
2 eggplant, small pieces
1/2 c chicken stock
2 red chiles, sliced diagonally
4 kaffir lime leaves
1/4 c Thai basil leaves

Green curry with chicken

Bring 1/2 c coconut mik to a boil (use the thick cream
from the top). Cook, stirring often, 3 to 5 min. Add
curry paste and stir-cook until the mixture becomes
dry and fragrant. Transfer mixture to a larger pot.

Add chicken and stir-cook a minute or two. Add fish
sauce and sugar and stir-cook another minute. Add
eggplant, remaining coconut milk, and chicken stock.
Cook over medium heat until chicken is cooked and
eggplant is tender. Add remaining ingredients. Bring
to a boil and remove from heat. Adjust seasoning and
serve in a bowl.

Thai Airways
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