Ingredients
1 chicken, about 2-1/2 lbs

Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce - nam pla
1/4 cup of whiskey
1/4 cup of palm sugar
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil

For flambéing : 1 cup whiskey

Method
1. Mix the marinade ingredients, then clean and prepare the chicken.
2. Thoroughly coat the chicken with marinade
3. Leave to stand in a wok for 12 hours.

1. Remove the chicken from the wok allowing to drain thoroughly
over medium heat reduce the marinade to form a thick sauce.

2. The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a "chicken roaster" in America), and cooked in a medium oven until the skin just begins to change colour.

1. Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table.
2. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated
3. ignite and allow the whiskey to burn itself out.

Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.

Notes on Flambéing (be careful, you are playing with fire after all!)
Heat liquor until warm.
Do not overheat or alcohol will evaporate
Never pour liquor directly from a bottle into a hot pan or an already flaming dish as the flames may travel to the bottle.
Grape-based brandies (cognac or any California-made brandy) are ideal for this dish.
To make the flames of a dessert last longer, soak a sugar cube with cognac and place it on the food before igniting.