If you pass by, you must try ‘Phitsanulok Bucket Chicken’, a secret recipe using local ingredients such as salt from a thousand-year-old salt mine in Nakhon Thai District, cooked in a special recipe, baked in a modern innovation bucket, resulting in juicy chicken eaten with jaew sauce, delicious and smooth on the tongue.
This is a Phitsanulok Bucket Chicken menu that uses local ingredients such as salt from a thousand-year-old salt mine in Nakhon Thai District, palm sugar from Wat Bot District, and ginger from Chat Trakan District, cooked to a special recipe, marinated with the shop’s special secrets, and baked in a modern innovative bucket that can shorten the baking time. Importantly, it will make the chicken meat juicy and cooked thoroughly. Served with a delicious jaew sauce, delicious and smooth on the tongue. The price is only 200 baht per chicken at Fa Thai Farm, Phitsanulok-Nakhon Sawan Road, Tha Thong Subdistrict, Mueang District, Phitsanulok Province.
Mr. Suphat Paothanlak, consultant manager of
Fa Thai Farm restaurant, said that Fa Thai Farm restaurant has been with Phitsanulok province for more than 40 years. The current signature menu is ‘Phitsanulok Bucket Chicken’, which is a general recipe marinated with oyster sauce, coriander root, coriander seeds, and coriander seeds. But ours is different from others. We use salt from a thousand-year-old salt mine in Bo Pho sub-district, Nakhon Thai district, Phitsanulok province. Because salt from Bo Pho, in addition to sodium, also contains certain minerals that give the chicken a unique smell and can mask the fishy smell of the chicken very well.
We also use the sweetness of palm sugar from Wat Bot District, Phitsanulok Province, which is famous for its fragrance, to prepare the water for bathing the chicken according to the shop’s secret recipe. We bake the chicken for about 20 minutes and then take the chicken out to bathe in warm water mixed with palm sugar according to our recipe to coat the chicken skin, making the chicken skin sweet and salty and
caramelized. Then we bake it for another 10 minutes. The chicken skin will be crispy from the sugar we coated it with.
And the third ingredient, we use ginger from Chat Trakan District, Phitsanulok Province because ginger here is the wisdom of the ancients. It helps to eliminate the unpleasant smell of chicken. Then, we bake it in a modern innovation tank that we have invented together with the National Innovation Agency and Naresuan University. It is a 2-layer stainless steel tank. People who touch the tank will not be directly exposed to the heat from the baking, which is safer. The tank can be divided into 3 parts, easy to disassemble and transport. This baking tank can be used with either charcoal or gas. 1 tank can bake 12 1-kilogram chickens. If it is a 1.5-kilogram chicken, you will get 10 chickens. The baking time is about 20 minutes, which is faster than baking in the old tank. Our new tank will help distribute the heat evenly and thoroughly, allowing the chicken to cook quickly and thoroughly, whil
e still maintaining the juiciness of the chicken very well. The cost of this modern innovation tank is approximately 30,000 baht.
Source: Thai News Agency