Kai Lao (Laotian Chicken)

Ingredients

• •1 3 pound roasting chicken
• •11/2 teaspoons salt
• •2 cloves garlic, crushed
• •1 tablespoon oil
• •2 medium onions, finely chopped
• •8 ounces mince meat
• •1/2 teaspoon salt
• •1/2 teaspoon ground black pepper
• •1 fresh red chili, finely chopped
• •1 tablespoon chopped fresh coriander leaf
• •l/2 cup uncooked rice
• •1 cup thick coconut milk
• •2 cups thin coconut milk
• •oil

Directions

1. 1Wash and dry chicken well, then rub it inside and out with salt and half the crushed garlic.
2. 2Heat oil in a frying pan, fry remaining garlic and onions with the mince meat. Season with salt, pepper and chili. When meat has been fried well, add coriander powder, rice and thick coconut milk. Bring to simmering point, then reduce heat, cool mushrooms. Chop the onion finely.
3. 3Put the oil in saucepan large enough to hold the amount of liquid. Add onion and fry gently for 5 minutes, stirring frequently. Add mushrooms, coriander and cumin and continue to stir for a few minutes. Add salt and pepper, then cover saucepan, turn heat very low and allow to cook for 10 minutes, lifting lid and stirring two or three times.
4. 4Add hot water and stock cubes and bring to the boil. Simmer 10 minutes. Add milk and allow it to come to a boil once more, stirring occasionally.
5. 5Mix corn flour with cold water and add to the soup after taking it off the heat, then return to heat and stir constantly until it boils and thickens. Serve immediately, sprinkled with coriander leaves.