This chicken dish was simple and elegant, and made a perfect Sunday night meal. This post is my last for today, so excuse the short intro. I finally found green peppercorns (in brine) and I've been waiting to make this dish! I bought a whole uncleaned chicken by mistake and it was gruesome haha. So here's the recipe, simplified from the book The Food of Vietnam by Luke Nguyen. You can also see him cook this dish in a peppercorn field here:
(serves 4-6)
Marinade for a whole clean chicken, cut into quarters, weighing about 1.5kg:
-25g lightly bruised (with a mortar and pestle) green peppercorns (I bought mine in brine)
-1tbsp chopped garlic
-2tsp salt
-1tsp sugar
-25g green peppercorns on the branches
-1tbsp chopped garlic
-1tsp salt
-1tsp sugar
-2 tomatoes, in 2cm cubes
-1-2 carrots, in 1cm cubes
-1tbsp annatto oil
-about 2 litres of young coconut juice
-8 peeled whole shallots
-1/2 an onion cut into big wedges
-4tbsp fish sauce
-rice or baguettes for serving
Mix the marinade ingredients and rub the chicken carefully with it, putting peppercorns under the skin too. Marinate for an hour or more.
In a big wide pan or a high, large saucepan, fry the garlic and peppercorns with 2tbsp oil for a couple second, until fragrant. Add the chicken pieces and slightly brown on both sides.
Add all the other ingredients and bring to a boil. Lower the heat and simmer uncovered for 40 minutes. Serve with white rice or baguette.
No comments:
Post a Comment