Updated: Apr 25
This Laotian dish is so simple! A subtle flavored chicken that comes alive in a sweet and spicy sauce. I loved the contrast of flavors, burnt charcoal, herby cilantro and ginger and sweet sauce. A must dish for any summer grill.
I made a vegetarian version by substituting a baked tofu block for chicken. It was just as delicious!
I love this book and the variety of flavors from across Asia. The history of each dish and the region make this book all the more interesting for food buffs like me. I think this book is a must have on any cookbook shelf.
For more recipes from this cookbook click here.
Peppercorn-coriander root flavor paste:
2 teaspoons black peppercorns, toasted on a pan and ground into a powder
5-6 (2 tablespoons paste) garlic, minced fine
3 tablespoons coriander roots, minced. I use the stems and leaves if I cannot find the roots.
Salt to taste
A few drops fish sauce (Can omit for vegetarian version)
Mix all ingredients together and puree briefly in a small blender to make a smooth paste.
Chicken, legs or breast.
Baked firm tofu for vegetarian version, cut into large pieces.
Marinate the chicken in the flavor paste making sure to get the paste under the skin. Soak the cut tofu in the marinade. Allow to marinate for at least 1 hour, or overnight in the fridge.
Hot and sweet dipping sauce:
1/2 cup rice vinegar, or cider vinegar
1/4 cup sugar
1-2 cloves garlic, minced fine
1/2 teaspoon salt
1-2 teaspoons coarse dried chili flakes
Mix all ingredients together, stirring well to dissolve the sugar. Set aside to allow the flavors to come together.
Cook on a grill till cooked through. Baste the chicken and tofu with excess marinade as required to keep the meat soft and add extra flavor.
Serve with the dipping sauce.