Subject: Spicy Thai Chicken
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 07 2002 - 17:42:19 EST
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F O O D F U N N Y
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I need to warm up the ol' World Wide Recipes Groan-O-Meter for this
one from reader Tammy Moss:
Once there was a monster, similar to the one from Loch Ness, living in
the Thames River in London. It terrorized the city's inhabitants
until one day, those who were true and brave enough, gathered their
strength together and killed the monster. In order to deal with this
landfall of suddenly available meat, they ground its carcass into
spicy German sausages.
Charles Dickens, at the time a reporter for The Times, wrote a
newspaper article describing the events. The headline read: "It Was
The Beast Of Thames; It Was The Wurst Of Thames!"
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T O D A Y ' S R E C I P E
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Hot chili peppers can increase your heart rate, bring beads of
perspiration to your brow, and cause the release of endorphins. Sound
familiar? No wonder they are considered an aphrodisiac.
All recipes this week are adapted from "Intercourses: An Aphrodisiac
Cookbook" by Martha Hopkins and Randall Lockridge (Terrace
Publishing, 1997), available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0965327507/worldwiderecipes
Spicy Thai Chicken
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) lime juice
2 tsp (10 ml) sugar
1 tsp (5 ml) hot red pepper flakes, or to taste
1 clove garlic, finely chopped
Grated zest of 1/2 lime
Salt and freshly ground pepper to taste
2 boneless, skinless chicken breast halves
Chopped fresh mint for garnish
Chopped fresh cilantro (Coriander leaves) for garnish
Whisk together the soy sauce, oil, lime juice, sugar, red pepper
flakes, garlic, lime zest, salt, and pepper. Add the chicken and
marinate in the refrigerator for 1 to 2 hours. Grill, broil, or saute
the chicken breasts until done, about 5 minutes per side. Serve
garnished with mint and cilantro. Serves 2.
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