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

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 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
  • 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.

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