zoom Vietnamese chicken with pickled carrot

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    Vietnamese chicken with pickled carrot

    • Preparation time: 20 minutes plus marinating
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    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

    To make marinade

    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.

    Drink recommendation

    An aromatic white with a hint of spice. The Naked Grape Riesling 2009 Pfalz, Germany.

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    5 stars