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Vietnamese chicken with pickled carrot
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Serves: 6
6 chicken thighs
6 chicken drumsticks
100ml rice vinegar
3 tbsp caster sugar
3 medium carrots, cut into matchsticks
1 tsp sea salt
handful mint and coriander leaves
3 garlic cloves, crushed
2 tbsp finely chopped shallot
3 tbsp caster sugar
2 tbsp thai fish sauce
2 tbsp sunflower oil
2 tbsp lime juice
½ tsp ground turmeric
1. Firstly, stir the marinade ingredients together in a large bowl until the sugar dissolves. Make 2-3 slashes in the thickest parts of the chicken and add to the marinade, coating well. Cover and leave to marinate in the fridge for 3-4 hours.
2. Make the pickled carrot: stir the vinegar and sugar in a saucepan over a low heat until the sugar dissolves. Set aside in a bowl to cool. Stir in the carrots and salt. Leave for an hour. Strain before serving.
3. Drain the chicken and cook on a medium barbecue with the lid down for 25-30 minutes, turning every now and then, until cooked through, or cook in the oven at 200°C, gas mark 6 for 30-35 minutes. Garnish with the mint and coriander and serve with the carrots.
An aromatic white with a hint of spice. The Naked Grape Riesling 2009 Pfalz, Germany.
Typical values per serving:
Energy |
1188.256kJ 284kcals |
---|---|
Fat | 8g |
Saturated Fat | 1.7g |
Carbohydrate | 21g |
Sugars | 19.5g |
Salt | 2.1g |
Champteloup Sauvignon Blanc
This recipe was first published in Wed Jun 01 12:12:00 BST 2011.
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