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300 g chicken thigh fillet
1 tablespoon vegetable oil
2 tablespoons ground roasted peanuts, to
garnish
Lime (calamansi) wedges, to serve
Marinade:
2 lemongrass stems (white part only),
chopped
2 garlic cloves
4 white peppercorns
½ teaspoon castor sugar
1 teaspoon fish sauce
2 tablespoons vegetable oil
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Method:
To make the marinade, use a mortar and
pestle to pound the lemongrass, garlic, peppercorns and a pinch of
salt into a paste. Work in the sugar, fish sauce and oil,
pounding until the sugar dissolves. Alternatively, chop the
ingredients into a paste using a small food processor. Scoop the
marinade into a non-metallic bowl and coat the chicken well in the
mixture. Cover and leave to marinate in the fridge overnight.
Preheat a chargrill or barbecue over medium-high heat. Heat the
vegetable oil, then remove chicken from the marinade and cook for 4
minutes on each side, or until cooked through, occasionally firmly
pressing down on the chicken with a spatula. Remove from the
pan, rest in a warm place for 5 minutes, then slice. Sliced
chicken is best served with rice vermicelli salad (refer Vietnamese
recipes).
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