Ingredients

• 1 small black chicken, separate the legs from the breast
• 4 red Asian shallots, finely diced
• 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
• 3 tablespoons fish sauce
• 3 tablespoons Sa Pa honey (or regular honey)

Browse by ingredient

Instructions

1. 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.
2. Heat a barbecue grill or char grill pan to medium-high heat.
3. 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.