Thai Chicken with Amazing
Hot-Sour-Salty-Sweet Sauce
Serves: 4
Thai Chicken with Amazing Hot-Sour-Salty-Sweet Sauce |
Are you tired of chicken cooked the same
way? Looking for something with a
different and more complex taste? Try your hand at Thai cooking. Thailand is
condiment heaven with a gazillion sauces. This northern Thai-style recipe is
extra sour because it has both tamarind and lime. Thai cuisine is most
accurately described as four regional cuisines derived from those neighboring
countries and regions. This particular recipe is from the north and northwest
regions and thereby influenced by Burma and Laos. Most dishes of Northern
Thailand are milder than those of other regions and patterned by Burmese
influence.
The ingredient found in almost all Thai
cooking, and easily found in most US grocery stores, is nam pla, a very
aromatic and strong tasting fish sauce. It is prepared with fermented fish that
is made into a fragrant condiment and provides a salty flavor. Another
important ingredient in this particular dish is Tamarind. The concentrate can
be found in many grocers, Asian markets and Mexican markets. Tamarind comes
from a tree native to tropical Africa. The tree produces edible pod-like fruit,
which are used extensively in cuisines worldwide. In Western cuisine, it is
found in Worcestershire Sauce and HP sauce. In this dish, and in many Thai cuisines,
it is an essential souring ingredient found commonly in sweet-and-sour sauces.
The good news: tamarind can be stored at room temperature nearly indefinitely.
Tamarind |
I love this dish with the entire chicken leg:
thigh and drumstick attached. This can be obtained by asking your butcher to
cut up the chicken. I have seldom, if
ever, seen it pre-packaged in this fashion. If unable to obtain, use chicken
drumsticks and thighs.
Marinade:
- ¼ C chopped cilantro
- 2 Tb nam pla – Asian fish sauce
- 1 ½ tsp fresh ground pepper
- 4 WHOLE chicken legs
Dipping Sauce:
- ½ tsp tamarind concentrate dissolved in 1 tsp water
- ¼ C Nam pla – Asian fish sauce
- 2 Tb fresh lime juice
- 1 small garlic clove, minced
- 1 small Thai chili, seeded and minced
- 2 tsp sugar
- 1 Tb water
- ½ Tb vegetable oil
- ½ C chopped cilantro
Marinate Chicken: In a small processor, process
cilantro, 2 Tb fish sauce and fresh pepper into a coarse puree. Coat chicken
completely with pureed marinade. Store
overnight in the refrigerator or let stand at room temperature for 30 minutes.
Marinated chicken |
Prepare dipping sauce: In a bowl, combine the
dissolved Tamarind concentrate with ¼ C nam pla, 2 Tb lime juice, 1 minced
garlic, 2 tsp sugar and 1 Tb water. Set aside.
Dippin' sauce |
Preheat oven to 400 degree F. Light grill.
Remove chicken from marinade and rub it with ½ Tb vegetable oil. Rub grill
gates with paper towel soaked with vegetable oil. Grill the chicken over moderately high heat,
turning, until charred, about 12 min. Transfer chicken to a baking dish and
roast in warmed oven about 30 minutes, until cooked and thigh measures 150
degree F.
Just before serving, stir ½ C chopped cilantro
into the dipping sauce. Serve with cooked chicken.
Sauce with cilantro |
You will not be sorry after trying this simple
dish. I used the sauce the next day with shrimp – equally great. My favorite
wine with this, hands down, is a wonderful peppery, raspberry Zinfandel, such as one from Turley winery in Paso Robles. You
cannot go wrong.
Larue
No comments:
Post a Comment