Instructions: Mix the marinade ingredients, then clean and prepare the chicken, and thoroughly coat with the marinade, and leave to stand in a wok for 12 hours.

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

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 Europe), and cooked in a medium oven until the skin just begins to change color.

Remove the chicken and place it on a flame proof but table-ready plate and bring to the table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then 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.

Comments: A complicated Thai dish not very common in restaurants, but unique flavor and certainly Thai in character.

An explanation of volcano chicken: When the chicken is placed vertically on the plate and ignited the flames coming from the open body cavity resemble the eruption of a volcano. Hence the name.

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