Chook-Chook

Today I was asked. "How do I cook Chicken"?....
Well; Where do I begin? So many recipes come to mind, I am chalanged to list just one at a time.
Chilli Ginger Paties:
Ingreadence:
500g minced free range chicken. (Thigh).
5cm by 3cm peice of fresh ginger.
2 red chillis. (Fresh).
1/2 a cup of fresh corriander.
4 cloves of garlic.
1 tbl spoon of fish sauce.
Pepper.
1 free range egg.
Method:
Useing a mortar & pestle, pound the ginger, chillis, garlic to a paste. Add this to the minced chicken along with the roughly chopped corriander, fish sauce, egg, and a good ten cracks of pepper.
Roll mixture into balls about 5cm across, then flatten out slightly so as to form a small patty. Cook on a smokeing hot plate with a small ammount of sesame oil untill just cooked through. (Don't over cook.Dryes em out). If your hot plate is hot enough, about 1 minute on each side should be about right...
Serving:
Eaten as finger food, these are great dipped in soy. However, I think they are best when added to a simple chicken soup with corriander and wedges of tomatoes.