Serves : 4
Preparation time : 50 minutes
cooking time : 30 minutes
Ingredients :
1 fresh chicken or 4 to 6 chicken legs
Lemon wedges, to serve
Marinade
1/2 teaspoon salt
6 cloves garlic
1 teaspoon ground white pepper
3 tablespoons crushed coriander roots and stems
3 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
Fish Sauce Dip
25g dried whitebait or 2 pieces (about 45g) dried salted fish fillets
2 stalks lemongrass, think bottom part only, outer layers discarded, inner part sliced
6 shallots
4 cloves garlic
21/2cm galangal root, peeled and sliced
5 red chilies, deseeded and sliced
2 tablespoons tamarind juice*
60ml fish sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar
* To make tamarind juice, mix 1 tablespoon of dried tamarind pulp with 2 tablespoons of warm water to soften, then mash well and strain to remove the seeds and fibers.
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