In­gre­di­ents

Viet­namese Chicken

Buckinghamshire Advertiser - - FOOD AND DRINK -

4 large gar­lic cloves, not peeled 1 thumb-sized piece root gin­ger 1tsp co­rian­der seeds 1 star anise 1 green chilli, roughly chopped Grated zest and juice of 1 lime Good hand­ful of fresh co­rian­der leaves and stalks 1tbsp fish sauce (Viet­namese) 8 bone­less chicken thighs 1tbsp sun­flower oil Grated zest and juice of 1 lime 3tbsp fish sauce 2tbsp caster sugar 1 small red Thai chilli, chopped For the salad: 50g fresh beansprouts Good hand­ful fresh mint leaves Good hand­ful fresh co­rian­der 200g Chi­nese cab­bage leaves, trimmed and finely shred­ded 2 large car­rots, juli­enned Good hand­ful of salted peanuts, roughly chopped

Method

Grill the gar­lic and gin­ger to char on all sides. Leave to cool, then peel and roughly chop be­fore putting into a pes­tle and mor­tar. Toast the co­rian­der seeds and star anise in a dry fry­ing pan over a medium heat un­til they be­come aro­matic. Tip into the pes­tle and mor­tar and add the chilli, lime zest and co­rian­der. Bash to a paste, then mix in the

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