food for thought

by michelle

chargrilled chicken

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Some more delicious Asian-inspired barbeque from Spirit House Restaurant’s cookbook HOT PLATE Asian-Inspired Barbeque. My husband David cooked this one.

The marinade is made by pounding 100gm (3½ oz) of white sugar, 3 birdseye chillies, a teaspoon of white peppercorns and the bottom of 3 stalks of lemongrass in a mortar and pestle with 2 tablespoons of oyster sauce and a tablespoon each of fish sauce, soy sauce and Chinese rice wine. Using a butterflied chicken, score it all over down to the bone and rub with the marinade. Leave overnight if possible. Tie the tops of the lemongrass together with string to form a brush. Heat the barbeque to medium and brush the chicken with a little oil then place onto the barbeque. When sealed, turn the temperature to low heat and cook with the hood closed until cooked through. Brush with the marinade every 5 minutes or so. To serve, chop a mixture of fresh mint and coriander, finely dice a little ginger and slice a chilli. Spread this mixture on a board. When the chicken is ready, place it on the board, cut into pieces and rub with the herb mixture. Drizzle with fresh lime juice.


Written by michelle picker

March 27, 2012 at 9:40 am

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