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Chargrilled Sapa black chicken in galangal recipe (ga den nuong rieng)

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  • Cuisine: Vietnamese
  • Serves 4–6

Ingredients

1 small black chicken, separate the legs from the breast
Jasmine rice, to serve

Marinade
1 tsp sea salt
1 tsp freshly ground black pepper
4 red Asian shallots, finely diced
1 lemongrass stem, white part only, finely chopped
3 tbsp fish sauce
2 tsp chilli powder
1 tbsp toasted sesame seeds
4 lemon leaves, thinly sliced
3 tbsp Sapa honey (or regular honey)
50g (13/4 oz) galangal, peeled and pounded in a mortar and pestle
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Preparation

Put the salt, pepper, Asian shallots, lemongrass, fish sauce, chilli powder, sesame seeds, lemon leaves, honey and galangal in a large mixing bowl and mix well.

Add the chicken, rubbing the marinade over and under its skin. Cover and place in the fridge to marinate for 2 hours, or overnight for a better result.

Heat a barbecue grill or chargrill pan to medium-high heat. Add the chicken and cook for 15 minutes on 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 jasmine rice.

If you enjoyed this Chargrilled Sapa black chicken in galangal recipe (ga den nuong rieng) then browse more Vietnamese recipes, meat recipes, entertaining recipes, prepare ingredients in advance recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
11 Jan 2011 02:55 AEST
Carly
Thanks for your good idea! I only use the black chicken for soup,it is very good for health.But I bit worry the smell from it, it is thats why have to use the galangal.I am going to try it.Thanks.
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