Chargrilled Sapa black chicken in galangal recipe (ga den nuong rieng)
- Cuisine: Vietnamese
- Serves 4–6
Ingredients1 small black chicken, separate the legs from the breast
Jasmine rice, to serve
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
PreparationPut 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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