Cooking: Vietnamese Style Chicken

This is another from the Hairy Bikers Curry book (seriously, you need to get a copy – it’s wonderful). They’re very moreish and go well in a wrap with salads the following day. I’ve put some notes in the recipe.

Ingredients
4 chicken breasts
4 garlic cloves
2 shallots (or 1 onion, roughly chopped as I didn’t have shallots)
1 lemon grass stalk, finely chopped (or 2 heaped tsp of lemon grass paste – for me it’s easier to get a hold of than actual lemongrass)
2 birds eye chillies, trimmed and thickly sliced (or 3 normal red chillies as we don’t like too much heat)
1 tbsp Thai Fish Sauce (nam pla)
1 tsp dark soy sauce (I used 1 tbsp)
2 tbsp brown sugar
1 tsp sunflower oil

Method
Put all of the ingredients except the chicken, into a processor and blitz until you have a smoothish paste.

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Put chicken breasts into a dish, slash the tops several times and coat with marinade and cover with cling film. Leave between 30mins – 8 hours. I left it for 5 hours.

Line a grill ban or baking tray and put a wire rack on top (I use a cooling rack). Place the chicken on the rack. Cook under grill for 6-8 mins. I found that wasn’t anywhere near enough time and cooked it for 15 – 20 mins (but keep an eye on it) then turn. I coated it with some of the remaining marinade and cook for another 15 mins.  Keep checking until the chicken is nicely scorched, charred and thoroughly cooked.

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Serve with an Indian bread (we had Keralan Parathas and I whipped up a basic but tasty vegetable curry that was almost like a warm chutney – I’ll blog the recipe soon)

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