Thai Brined Chicken Thigh with Coconut Rice and Thai Salad

60 minutes (mostly grill or bake time)

Game hens, rice, rice mix, dressing, fried shallots, tamarind dipping sauce, sweet chili dipping sauce.

Oakleaf lettuce, 1 carrot, celery (chinese celery or celery leaves work best), onion (optional), cilantro, 2-4 eggs (optional)

KEEP FROZEN.  Remove game hens from bag, set on plate and leave in fridge to thaw and dry overnight.  Thaw everything else in the refrigerator or cold water, open immediately, refrigerate and use within 72 hours.

Game Hens - 1-2 hours (best) or before doing anything else, brush or pour on marinade.  Pre-heat oven to 400F.  Place game hens in on sheet pan and roast for 25 minutes.  Brush with garlic oil and roast for 10 minutes.  Brush with honey mix and roast for an additional 5 min, brush with honey mix again and roast until internal temperature reaches 160F.  Stuffing is not meant for eating.  Dip chicken in dipping sauce.

Rice - Rinse rice.  Add rice, rice mix and 1 1/2 cups of water to a pot.  Cover and bring to a boil on medium high.  Reduce heat to medium low and cook for 20 min.  Leave covered for 10 min before fluffing.

Salad - Egg (delicious!).  Add significant amount of vegtable or other high-heat oil to a wok or pot.  Heat until almost smoking on medium-high (be careful to not overheat which can cause fire).  Drop eggs into hot oil and cook flipping once or twice until well browned and puffed..  Remove, drain and tear into pieces.  Tear lettuce into large pieces, thinly slice carrot (matchsticks are best), small amount of onion and celery (matchsticks are best) and using any leaves and tear a handful of cilantro leaves.  Optional but best - Heat (cleaned) wok or pot that had egg on medium.  Add dressing and once hot add salad fixings, remove from burner and toss.  Serve immediately.

Game hens - Game hens, brine (water, sugar, garlic, lemongrass, garlic, green onion, cilantro stems, salt, fish sauce (anchovies, water, salt, sugar), stuffing (garlic, lemongrass, cilantro stems, white pepper, salt).  Rice - jasmine rice, rice mix (coconut cream, powdered sugar, salt, garlic, ginger).  Salad dressing - Lime juice, palm sugar, water, fish sauce, garlic, thai chilis.  Tamaranid dipping sauce - tamarind, water, palm sugar, puya chili, fish sauce.  Chili sauce - water, sugar, garlic, pickled thai chili (thai chili, water, vinegar, salt).