Recipe courtesy of Luke Nguyen
Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 446
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 33
- Cholesterol
- 125
- Sodium
- 856
- Total: 12 hr 55 min
- Prep: 25 min
- Inactive: 12 hr
- Cook: 30 min
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
- 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.
- Heat a barbecue grill or char grill pan to medium-high heat.
- 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.