- 25 gm ginger, coarsely chopped (5cm piece)
- 2 garlic cloves
- 2 coriander roots, scraped
- 1 long red chilli, coarsely chopped
- 1 golden shallot, coarsely chopped
- 90 gm shaved light palm sugar (1/3 cup)
- 100 ml lime juice
- 60 ml fish sauce (¼ cup)
- 60 ml light soy sauce (¼ cup)
- 1 chicken (about 1.8kg), jointed
- To serve: steamed jasmine rice (optional)
Cucumber, carrot and Asian herb salad
- 2 Lebanese cucumbers, coarsely chopped
- 2 carrots, shredded
- 1 cup (loosely packed) each Thai basil, coriander and Vietnamese mint
- 1Crush ginger, garlic, coriander, chilli, shallot and 65gm palm sugar in a mortar and pestle to a fine paste. Add lime juice and fish sauce and adjust seasoning to taste (dressing should be sweet, salty, spicy and sour). Reserve 80ml for dressing and set aside. Add soy sauce and remaining palm sugar to remaining mixture, stir to combine. Place chicken pieces in a non-reactive dish (see cook’s notes p226), pour soy sauce mixture over and set aside to marinate (10 minutes).
- 2Heat a char-grill pan (or barbecue) over medium-high heat. Preheat oven to 200C. Drain chicken (reserve marinade) and char-grill, turning occasionally, until browned (5-6 minutes). Transfer to a roasting pan and roast until cooked through, basting occasionally with reserved marinade (8-10 minutes).
- 3Meanwhile, for cucumber, carrot and Asian herb salad, combine ingredients in a bowl with reserved dressing and toss to combine. Serve with grilled chicken and steamed rice.
This recipe is from the December 2011 issue of .
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