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Gai Pan Oiy

11 September 2006

INGREDIENTS

(Serves two)

15g garlic
15g coriander root diced
1tsp white pepper
200g chicken puréed
10ml nam pla
1tsp sugar
Salt
1tbs oil
6 sugar cane sticks 6 long
Cornflour

METHOD

Blend the garlic coriander and pepper to a paste and combine with the chicken. Add the nam pla sugar salt and oil. Divide the mixture into six shape in the form of chicken drumsticks and push a sugar cane stick into each one. Dust with cornflour and fry till golden brown.

Accompany with a nam prik warn dip:

INGREDIENTS

500ml vinegar
750g sugar
20g salt
15g finely sliced chillies

METHOD

Boil vinegar sugar and salt gently for about 30 minutes. Add chillies and boil till syrupy. Cool and store in an airtight jar.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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