Cuisine
Time
1 hr mins
Servings
2 people people
1 Poussin
The Marinade
2 cloves garlic
1 handful coriander stalks & leaves
1 tbsp black peppercorns
2 tbsp oyster sauce
1 tbsp light soy sauce
1 ½ tbsp fish sauce
1 tsp Thai chilli powder (crushed, toasted dried red chillies)
1 lemongrass (bashed and finely chopped)
1 tsp palm sugar
The Dipping Sauce
3 cloves garlic
1 tbsp sambal
4 tbsp rice vinegar
1 tbsp fish sauce
Handful coriander
1 tbsp palm sugar / honey
Juice of 1 lime
Brush the base of the tin with oil. Toast the red chillies in the pan for 1 minute and then grind into a powder in the pestle and mortar. You want about 1 tsp of this chilli powder for the recipe. Add black peppercorns and finely chopped garlic to the pestle and mortar. Following this, bash 1lemongrass stalk and finely chop it before adding it to the pestle and mortar. Bash and combine together. Add the fish sauce, light soy sauce and oyster sauce to the pestle and mortar. Add 1 tsp of palm sugar and finely chopped coriander stalks to the mixture. Stir the contents of the mortar together to combine.
Butterfly your chicken so that it fits flatly in the tray. Rub your marinade all over the chicken. If you have time, wrap the chicken in cling foil and leave it to marinate in the fridge overnight but if you want to eat it sooner, then you can begin the cooking process.
Mix the dipping sauce ingredients together
