The Denver Post

Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit)

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Yield: 4 servings; Total time: 1½ hours

Ingredient­s FOR THE CHICKEN:

2 tablespoon­s soy sauce 1½ teaspoons palm sugar (or

brown sugar)

1 teaspoon kosher salt

1 whole (4- to 5-pound) freerange chicken

1 (4-pound) young jackfruit (or ½ pound Brussels sprouts; see Tip)

1 cup canola oil or other

neutral cooking oil

2 lemon grass stalks (optional), base and tips trimmed, stalks cut into 3inch segments

10 fresh makrut lime leaves

FOR THE SWEET-AND-SOUR SAUCE:

1 to 3 fresh red or bird’s-eye

chiles, finely chopped

3 garlic cloves, finely chopped 2½ tablespoon­s brown sugar 2 tablespoon­s fish sauce 2 tablespoon­s fresh lime juice 1 teaspoon kosher salt 1 tablespoon minced shallots

(optional)

1 tablespoon minced lemon grass (optional)

FOR THE BLACK KAMPOT PEPPER AND LIME SAUCE:

1 tablespoon whole black

Kampot peppercorn­s 1½ tablespoon­s sea salt 2 tablespoon­s fresh lime juice

FOR SERVING:

Lettuce leaves

Mint leaves

Thai basil

1 cucumber

Directions

Prepare the chicken: In a large bowl, whisk soy sauce, palm sugar and salt until dissolved. Rub the marinade on the chicken and let it rest

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