- 8
Ingredients
- 2 tbsp finely chopped ginger (about 20gm)
- 2 tbsp finely chopped coriander root (about 2)
- 4 garlic cloves, coarsely chopped
- 1 lemongrass stalk, white part only, finely chopped
- 2 kg small chicken drumsticks
- 250 ml (1 cup) light soy sauce
- 1 tbsp freshly ground black pepper
- 2 tsp white sugar
- Sweet chilli sauce
- 80 gm white sugar
- 50 ml white vinegar
- 4 long red chillies, finely chopped
- 2 garlic cloves, finely chopped
Preparation
Step 1
1 Pound ginger, coriander root, garlic and lemongrass in a mortar and pestle, or process in a small food processor, until smooth, then transfer to a large bowl. Add remaining ingredients, mix well to coat chicken, cover and refrigerate overnight.
2 For sweet chilli sauce, combine sugar, vinegar and 125ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the simmer, add chilli and garlic, cook until syrupy (5-6 minutes). Season to taste with salt, cook for another minute, cool slightly, process in a food processor until smooth. Cool.
3 Preheat a char-grill or barbecue to low heat. Remove chicken from marinade and grill, turning occasionally, until cooked through (10-15 minutes). Serve hot with sweet chilli sauce.