Vietnamese Chargrilled Lemongrass and Coconut Chicken by Chompsky in Glasgow
This Vietnamese chicken is fresh and full of punchy flavours. It is fantastic with fresh mint and coriander and can be used in many versatile ways in sandwiches, noodles or with rice. We stuff it into our banh mi baguettes with sriracha sauce and crispy shallots.
Chompsky is a young and innovative street food company in Glasgow. First popping up in their food truck and then their permanent residence at Broadcast, they offer varying street food menus from around the world.
Ingredients: Serves 4
Chicken marinade
4 chicken breasts/6 chicken thighs cut into bitesize pieces
4cm piece of ginger
3 cloves of garlic
4 stalks of lemongrass
2 tbsp fish sauce
2 tbsp brown/palm sugar
1 tbsp soy sauce
Coconut sauce
1 x 400ml can coconut milk 2 cloves garlic
1 red chilli
2cm piece of ginger
2 lemongrass stalks
400ml chicken stock
4 tbsp brown sugar
3 tbsp lime juice
1 tbsp fsh sauce
Salt
White pepper
Garnishes to serve
Sliced red chillies
Spring onions
Crispy shallots
Fresh coriander Fresh mint
Directions
For marinading the chicken
1. Chop the ginger, garlic and lemongrass finely for the marinade.
2. Add the chopped ginger, garlic, lemongrass into a bowl with the chicken and pour over the fish sauce, soy sauce and the brown sugar.
3. Stir the marinade until it coats the chicken.
4. Marinade for at least 3 hours or ideally overnight.
For the coconut sauce
1. Chop up the chilli, garlic, and ginger finely and sauté lightly on a low heat.
2. Stir in the coconut milk, brown sugar, lime juice, fish sauce and chicken stock.
3. Bring up to the boil and lightly simmer for around 20 minutes until thickened slightly.
Bringing everything together
1. Heat a non-stick griddle pan or normal frying pan until it is almost smoking hot.
2. Add the chicken pieces, trying not to crowd the pan, and fry on each side until they have gone golden brown and charred, then transfer the chicken pieces into the hot sauce.
3. Once every piece has been cooked, deglaze the pan with 100ml of dry white wine and pour this into the sauce too.
4. Cook the chicken in the sauce for a further 10 minutes on a low heat until piping hot and then serve.
In association with Taste Communications.
www.tastecommunications.co.uk
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