Gai Pu Khao
flambed chicken or vulcano chicken

1 heavy chicken (1500 gr or more)

1 head garlic
6 cm jahe (ginger)
1 tsp ketumbar (coriander)
2 tsp pepper
1/2 tsp salt
3 red rawits
2 sereh (lemongrass)
5 tbsp santen (coconut ,ilk)
5 tbsp oystersauce
5 tbsp honey
5 tbsp whisky
2 tbsp fishsauce
1 tbsp red curry paste
2 tbsp oil

for flambeing:
4 tbsp whisky

pound or grind the garlic, the jahe, the ketumbar, the pepper, the salt and the rawits fine into a paste. Mix it with the remaining ingredients for the marinade. Rub the chicken in with the marinade and let it rest for at least 3 hours.
Roast the chicken in an oven at 180gr C. for 90 minutes until done. Heat in a pan the remaining marinade and let it simmer slowly until it had thickened. Sprinkle or baste the chicken regulary with the marinade during cooking. 
Let the chicken cool down for 10 minutes. Pour the whisky on top en light it, then serve.

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