Feb 09, 2010
This had a really nice flavour, I followed recipe exactly, I was a little apprehensive of the heat of the thai chilli paste, I licked a little off the spoon, before I threw it in the sink, it was really Hot! But I went ahead and made. I had to use Kikkoman Brand Toasted Sesame Marinade, 345 ml size, as the kraft one mentioned is not available in Ontario, but I think this was comparable. I made the ginger/garlic paste as supplied, I couldn't find it in the store, I used boneless breast and bone-in skinless thighs (for more flavour). I left this on low while I went to work (I made the sauce the nite before and food processed it and stuck it in the frig), great smell when I got home. I took chicken out of pot and took out bones and roughly sliced and set aside. Turned up crock pot to high with lid on (10 to 15 min.), then I mixed about 2 tablespoons of cornstarch and water, and stirred this into sauce in the pot, it thickened up nicely. I used some Thai stick pasta (very thin pasta, that you just soak for 10 minutes in boiling water, drain and its ready) I mixed everything, including some green beans cooked to still crisp and mushrooms ) (Get those veggies into meals) This was excellent heated back up the next day, and the next day....
—mik
