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450 g boneless chicken breast portions,
with the skin on
2 tablespoons sesame oil
2 garlic cloves, crushed
2 coriander (cilantro) roots, finely
chopped
2 tablespoons Thai fish sauce
1 teaspoon sugar
Cooked rice, to serve
lime (calamansi) wedges, to garnish
For the sauce:
6 tablespoons rice vinegar
4 tablespoons sugar
½ teaspoon salt or fish sauce
2 garlic cloves, crushed
1 small fresh red chili, seeded and
finely chopped
115 g fresh coriander (cilantro), finely
chopped
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Method:
Lay the chicken breast portions between
two sheets of clear film (plastic wrap), baking parchment or foil and
beat with the side of a rolling pin or the flat side of a meat
tenderizer until the meat is about half its original thickness.
Place in a large, shallow dish or bowl. Mix together the sesame
oil, garlic, coriander roots, red chilies, fish sauce and sugar in a
jug (pitcher), stirring until the sugar has dissolved. Pour the
mixture over the chicken and turn to coat. Cover with clear film
and set aside to marinate in a cool place for at least 20 minutes.
Meanwhile, make the sauce. Heat the vinegar in a small pan, add
the sugar and stir until dissolved. Add the salt and stir until
the mixture begins to thicken. Add the remaining sauce
ingredients, stir well, then spoon the sauce into a serving bowl.
Preheat the grill (broiler) and cook the chicken for 5 minutes.
Turn and baste with the marinade, then cook for 5 minutes more, or
until cooked through and golden. Serve with rice and the sauce,
garnished with lime (calamansi) wedges.
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