3 lb Chicken wing drummettes
MARINADE
1/4 cup Coarsely chopped garlic
1 bunch Cilantro chop roots & lower stems, reserve leaves for garnish
1 tsp Ground turmeric
1 tsp Curry powder
1 1/2 tsp Ground dried chilis - (cayenne or equivalent)
1 tbsp Sugar
1/4 tsp Salt
3 tbsp Thai fish sauce - (filipino or - vietnamese is ok, too)
BASTING LIQUID
1/2 cup Coconut milk (canned is ok)
DIPPING SAUCE
1/2 tsp Dried chili flakes OR- cayenne
2 Garlic cloves - coarsely chopped
1 tbsp Brown sugar
1/4 tsp Salt
1/2 cup Chinese red rice vinegar
1 Green onion, thinly sliced
1 tbsp Coarsely chopped cilantro - (leaves)
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Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
From: arielle@taronga.com (Stephanie da Silva)
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