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Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng
Recipe courtesy Luke Nguyen
- Total Time:
- 12 hr 55 min
- Prep:
- 25 min |
- Inactive Prep:
- 12 hr |
- Cook:
- 30 min
- Level:
- Intermediate
- Yield:
- 4 to 6 servings
Ingredients
- 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.