INGREDIENTS
• 20 g (4cm piece) ginger, coarsely grated
• 10 g (2cm piece) galangal, coarsely grated
• 4 garlic cloves
• 1 lemongrass stalk, white part only, thinly sliced
• 2 coriander roots, coarsely chopped
• 55 g (¼ cup) light palm sugar, coarsely chopped (see note)
• 250 ml (1 cup) light soy sauce
• 1 chicken (about 1.6kg), butterflied, backbone removed
• for brushing: vegetable oil
Roast chilli dressing
• 2 teaspoon dried chilli flakes
• 2 teaspoon finely grated galangal
• 1 garlic clove
• 2 tablespoon coarsely grated light palm sugar
• 1 tablespoon ground roast rice
• 80 ml (1/3 cup) fish sauce
• 2 red shallots, thinly sliced
• juice of 2 limes, or to taste
METHOD
Main
⚫Pound ginger, galangal, garlic, lemongrass and coriander root to a paste in a mortar and pestle, add sugar, pound to combine.
⚫Transfer to a bowl, add soy sauce and chicken, turn to coat, cover, refrigerate to marinate (2-3 hours).
⚫Strain marinade into a small saucepan and simmer over medium-high heat until reduced to a glaze (8-10 minutes).
⚫Preheat a char-grill pan over low heat. Pat chicken dry with absorbent paper, brush with oil and char-grill, starting skin-side down and turning and basting with marinade occasionally, until cooked through (20-25 minutes).
⚫Meanwhile, for roast chilli dressing, dry-roast chilli in a frying pan over high heat until smoky (30 seconds), transfer to a bowl.
⚫Add galangal to pan, dry-roast until fragrant and dried (2-3 minutes), then pound in a mortar and pestle until fine.
⚫Add garlic, palm sugar and ground rice, pound to combine. Stir in remaining ingredients, drizzle over hot char-grilled chicken and serve.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Comments
Post a Comment