Recipe courtesy of Luke Nguyen

Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng

  • Level: Intermediate
  • Total: 12 hr 55 min
  • Prep: 25 min
  • Inactive: 12 hr
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

1 small black chicken, separate the legs from the breast

Marinade:

4 red Asian shallots, finely diced

1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle 

1 lemongrass stem, white part only, finely chopped

4 lemon leaves, thinly sliced

1 tablespoon toasted sesame seeds

2 teaspoons chile powder

Sea salt and freshly ground black pepper 

3 tablespoons fish sauce

3 tablespoons Sa Pa honey (or regular honey)

Directions

  1. Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result. 
  2. Heat a barbecue grill or char grill pan to medium-high heat. 
  3. Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.