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Kai Pu Khao
Volcano chicken

1000 gr chicken

10 cloves garlic
1/2 tsp black pepper
4 tbsp nam pla (fish sauce)
4 tbsp whiskey
4 tbsp honey
4 tbsp santen asli (thick coconut milk)
1 tbsp red curry paste
2 tbsp black curry paste

for flambeeing:
225 ml whiskey

Ground the ingrediënts for the marinade into a thin paste. Clean the chicken and let in marinade in a wok for at least 12 hours. Heat the wok and reduce the marinade to a thick sauce. Cook the chicken upright in an oven for 30 minuten at 180 degrees celcius. Remove the chicken and place it upright upon a flame proof plate. Pour the whiskey in the chicken and ladle it over the outside so that its fullu coated. Ingite the whiskey and let it burn out. Serve the chicken with the sauce.

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