by Diflower » 03 Mar 2016, 15:31
It's my own recipe, a mixture of other Korean, Vietnamese and Thai ones.
Quantities are for a small chicken, to serve two.
1 teasp black peppercorns
1 teasp coriander seeds
2 fat cloves garlic, crushed
2 hot red chillies, chopped small (or a good teaspoon from a jar of crushed or paste), or a teasp of hot chilli powder
1/2 teasp salt
Good squeeze lime or lemon juice
1-2 teasp light soy
1 teasp oil
1 teasp sugar
3-4 whole garlic cloves (or more), unpeeled but nick the ends, so you can squeeze out later.
Crush pepper and coriander in pestle & mortar, then mix with everything except whole garlic.
Rub all over chicken, leave an hour or so if time.
Put oven at 190c.
Put whole garlic in roasting tin, add a wine glass of water.
Put chicken on rack over dish (not essential but nicer) and cook according to weight.
Baste regularly, adding more water before it dries up (have the kettle boiled).
Cover flesh with foil if too brown.
Remove chicken and cut in half to serve. Keep warm.
Add water to pan if needed, plus salt & pepper. Squish garlic, boil briefly; taste and adjust if needed (lemon, lime, soy, more fresh chilli?).
You don't want loads - serve in little bowls with the chicken as a dipping sauce.
Can also have little gem leaves to put in chicken and dip in.
