Monday, October 21, 2019

Roast Thai Chicken

Roast Thai Chicken

1.2 - 1.5 Kg. Whole Chicken, cut along the back
2 T. Thai light soy sauce
2 T. Thai fish sauce
3 cloves garlic
1/2 t. whole black pepper
3 roots of cilantro/wansuy

Crush the garlic, peppercorn and cilantro roots using a mortar and pestle then rub  the mixture on the chicken.

Add the soysauce and fish sauce.

Marinate overnight.

Drain and bake in the oven or turbo broiler at 170C for an hour.

Increase the temperature to 250C and bake for 10 more minutes.  Baste with the drippings.

Serve with tamarind sauce.

Tamarind Sauce

1/4 C. tamarind paste
1 T. fish sauce
1 T. palm or brown sugar
2 T. water
chili flakes

Combine all the ingredients in a saucepan and cook until it is slightly syrupy.

Add chopped wansuy and ground toasted glutinuos rice.

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