Serves 4-6
INGREDIENTS
900g/2lb chicken drumsticks or thighs
1 tsp whole black peppercorns
1/2 tsp caraway or cumin seeds
4 tsp sugar
2 tsp paprika
1 piece fresh ginger, 2cm/3/4 in long
3 cloves garlic, crushed
15g/1/2 oz coriander, white root or stem, finely chopped
3 tbsp vegetable oil salt, to season
6-8 lettuce leaves, to serve
1/2 cucumber, cut into strips, to garnish
4 spring onions (scallions), trimmed, to garnish
2 limes, quartered, to garnish

Thai Grilled Chicken

Chop through the narrow end of each drumstick with a heavy knife. Score the chicken pieces deeply to allow the marinade to penetrate.

Set aside in a shallow bowl.

Grind the peppercorns, caraway or cumin seeds and sugar in a pestle and mortar or a food processor. Add the paprika, ginger, garlic,

coriander and oil and grind.

Spread the marinade over the chicken and chill for 6 hours. Cook the chicken under a moderate grill for 20 minutes, turning once. Season,

arrange on lettuce, and garnish.

Makes 12 skewers and 8 wing pieces
INGREDIENTS
4 chicken thighs, skinned
4 spring onions (scallions), blanched and cut into short lengths
8 chicken wings

Basting sauce
4 tbsp sake
75ml/5 tbsp/1/3 cup dark soy sauce
2 tbsp Tamari sauce
3 tbsp Mirin, or sweet sherry
4 tbsp sugar

Barbecue-glazed Chicken Skewers

Bone the chicken thighs and cut the meat into large dice. Thread the spring onions (scallions) and chicken onto 12 skewers.

To prepare the chicken wings, remove the wing tip at the first joint. Chop through the second joint, revealing the two narrow bones. Take

hold of the bones with a clean cloth and pull, turning the meat around the bones inside out. Remove the smaller bone and set aside.

Measure the basting sauce ingredients into a stainless steel or enamel saucepan and simmer until reduced by two-thirds. Cool. Heat the

grill (broiler) to a moderately high temperature. Grill (broil) the skewers without applying any oil. When juices begin to emerge from the chicken

baste liberally with the basting sauce. Allow a further 3 minutes for the chicken on skewers and not more than 5 minutes for the wings.

Serves
INGREDIENTS
285g/10 oz dried egg noodles
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 piece fresh ginger, peeled and chopped
50g/2oz canned water chestnuts, sliced
1 tbsp light soy sauce
2 tbsp fish sauce, or strong chicken stock
175g/6oz cooked chicken breast, sliced
150g/5oz cooked ham, thickly sliced, cut into short fingers
225g/8oz prawn (shrimp) tails, cooked and peeled
175g/6oz bean sprouts
200g/7oz canned baby corn-cobs, drained
2 limes, cut into wedges, to garnish
1 small bunch coriander, shredded, to garnish

Noodles with Chicken, Prawns (Shrimp) and Ham

Cook the noodles according to the packet. Drain and set aside.

Fry the onion, garlic and ginger until soft. Add the chestnuts, sauces and meat.

Add the noodles, bean sprouts and corn cobs. Stir-fry for 6—8 minutes.