Lemongrass Barbecue Chicken

Lemongrass Barbecue Chicken


    1 fresh chicken (about 1 kg/2 lbs) or 4 to 6 chicken legs

    Lemon wedges, to serve

    Marinade

    ½ teaspoon salt

    6 cloves garlic

    1 teaspoon ground white pepper

    3 tablespoons crushed coriander roots and stems

    3 stalks lеmоngrаѕѕ, thick bоttоm раrt оnlу, outer lауеrѕ
 discarded, inner part sliced

    Fish Sauce Dip

    25 g (1 cup) dried whitebait (ikon bilis) or 2 pieces (about 45 g) dried salted fish fillets

    2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced

    6 shallots

    4 cloves garlic

    2½ cm (1 in) galangal root, peeled and sliced

    5 red chilies, deseeded and sliced

    2 tablespoons tamarind juice (page 5)

    60 ml (¼ cup) fish sauce

    1 tablespoon freshly squeezed lime juice

    1 tablespoon sugar



   
    1 Rinse and clean the chicken. If using a whole chicken, halve lengthwise and cut into 8 pieces.

    2 Make the Marinade by grinding all the ingredients to a smooth paste in a blender. Rub the Marinade into the chicken pieces and allow to marinate in the refrigerator for at least 3 hours or overnight if possible.

    3 To make the Fish Sauce Dip, remove the heads and flick out the dark intestinal tracts of the whitebait if necessary, then rinse and drain. If using dried salted fish, boil the fish pieces in 250 ml (1 cup) of water over medium heat until the water reduces to half, about 10 minutes. Remove and drain. Dry-fry the whitebait or salted fish, lemongrass, shallots, garlic, galangal and chilies in a wok or skillet over medium heat for 5 to 7 minutes, until fragrant. Remove and grind in a blender until fine. Add all the other ingredients and mix until well combined. Dilute with some water if desired. Transfer to a serving bowl and set aside.

4 Grill the marinated chicken pieces on a pan grill or under a preheated broiler wing over medium heat for 7 to 10 minutes on each side, until golden brown and cooked. Transfer to a serving platter. 5 Serve hot with lemon wedges and a bowl of the Fish Sauce Dip on the side.

    Dried whitebait (ikan bilis) or silver fish is available in Asian stores either whole or cleaned, range from 1½ cm to 6 cm (1 in to 2½ in) in length. They are salted and sun-dried to make a seasoning and snack item. Buy packets that do not look powdery or stale. Store in a tightly closed container on the shelf.

    Serves 4

    Preparation time: 50 mins

    Cooking time: 30 mins