GRILLED CHICKEN RECIPE

Ingredients
- 1.6 kg chicken maryland (thigh drumstick)
- 2 tbsp vegetable oil
- 1-2 lemongrass, white part only, bruised
- 1 inch galangal, bruised
- 4 pieces kaffir lime leaves
- 2-3 cups water
- 6 tbsp soy
- 1 tbsp tamarind puree/juice
- 2 tsp sugar
- 1 ½ tsp salt (or to taste)
Spice paste finely blended
- 100g shallots
- 4 cloves garlic
- ¾ inch ginger
- 1 tbsp ground coriander
- ¼ tsp ground cumin
- ½ tsp ground turmeric
 Method
1. Heat vegetable oil in a pot. Fry the spice
paste fors minutes on medium heat until
fragrant. Add lemongrass, galangal, lime
leaves, water, soy, tamarind puree, salt and
sugar, and bring to a boil. Add the chicken
and simmer for 30 minutes or until chicken is
cooked.
Turn off the heat. If you have time, you can
leave the chicken to soak in the sauce for
another hour to let the flavours permeate into
the meat.
2. Move the chicken to a baking dish or
pan, as you will need to grill the chicken
in the oven later. Leave the sauce in the
pot, and bring it to a boil. Simmer until
sauce is reduced to a thick paste. Spoon
some of this paste onto the chicken (skin-
side up).
3. Turn on the oven grill/broiler. Grill the
chicken for 20 minutes or until the skin is
caramelized and black. Be careful not to
burn it. Brush on more of the reserved
paste from step 2 above if you like and
grill again.
4. Move to a serving dish and serve with
steamed with ric, cucumbers, a drizzle of
soy.
THANK YOU 