Grilled chicken with chilli sauces Official MasterChef

Serves: Serves: 4 Ingredients Chicken: 1 small chicken, jointed into evenly sized pieces, scored Vegetable oil, to drizzle Thinly sliced radish, bean sprouts, Thai basil, lime wedges, Vietnamese mint leaves, to garnish Salt, to taste Chilli sauces, to serve Chilli caramel : 250g palm sugar

 cup (60ml) water 2 limes, juiced 8 long red chillies, halved lengthwise, thinly sliced crosswise 1 small knob ginger, cut into thin matchsticks Fish sauce, to taste Nuoc cham dressing : 75g palm sugar, grated 125ml (1/2 cup) water 1 garlic clove, finely chopped 1 long red chilli, finely chopped 1/3 cup (80ml) fish sauce 2 limes, juiced Indonesian-style sambal : 100g dried red chillies, soaked in water 100g long red chillies, chopped 10 birds eye chillies, chopped 250g eschalots, chopped 1 large onion, chopped 1 knob ginger, chopped 1 knob galangal, chopped 1 lemongrass stalk, chopped 1 garlic bulb, peeled cup (180ml) peanut oil 15g roasted belachan, crumbled

75g palm sugar, grated 50g tamarind paste 50g dried shrimp, soaked in 100ml boiling water 1 teaspoon salt or fish sauce, to taste Hot sauce : 300g long red chillies, chopped 4 garlic cloves, chopped 1 teaspoon salt 1 cup (250ml) white vinegar 2 grated tablespoons palm sugar

Method Chicken 1. For the chicken, preheat charcoal or chargrill over medium heat. Lightly drizzle chicken with oil and season with salt. Cook chicken for about 5 minutes each side or until golden and cooked through. 2. To serve, arrange chicken on a plate. Garnish with radish, bean sprouts, Thai basil, lime wedges and Vietnamese mint leaves. Serve with chilli sauces.

Chilli caramel 1. Place sugar and water into a small saucepan over medium-high heat. Cook for about 6-8 minutes or until golden. Add lime juice, chilli and ginger, and stir to combine. Add fish

sauce to taste. Nuoc cham dressing 1. Place sugar and water in a saucepan over low heat, stirring until sugar dissolves. Set aside to cool. 2. Transfer sugar syrup and remaining ingredients to a bowl and mix to combine. Alternatively, you can puree ingredients in a blender until smooth.

Indonesian-style sambal 1. Process chillies, eschalots, onion, ginger, galangal, lemongrass and garlic in a food processor to a fine paste. Alternatively, you can use a mortar and pestle. 2. Heat oil in a wok or saucepan over medium heat. Add chilli mixture and cook for 2-3 minutes. 3. Add belachan, palm sugar and tamarind paste and stir to combine. 4. Puree the soaked shrimp with water in a blender, then add mixture to wok and stir to combine. Simmer for 30-40 minutes, stirring regularly. Season to taste with salt or fish sauce, if desired. 5. Store sauce in a sterilised airtight container or jar for up to 4 weeks in the fridge.

Hot sauce 6. Place all ingredients in a jar except for the sugar. Allow to sit overnight to mellow the heat and slightly pickle the chillies. 7. Place chilli mixture and sugar in a saucepan and bring to the boil. Reduce heat to a simmer, and cook for 5 minutes. Remove from heat and allow to cool slightly. 8. Transfer mixture to a blender and puree until smooth. 9. Store sauce in a sterilised airtight container or jar for up to

4 weeks in the fridge.