Thai BBQ chicken with plum sauce
The addictive Thai chicken you have been craving. Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume)
1/4 c chopped cilantro bottoms (see photo)
2 T chopped garlic
2 T fish sauce (I use Tiparos)
2 T sugar
2 T soy sauce
1/2 t five-spice powder
1/8 t ground pepper
1/2 c water
1 chicken, cut into serving size pieces
Method: Pulverize everything except the chicken in a mini-chop or blender and pour over chicken. Marinate for 6 hours or overnight, turning occasionally so all surfaces get even exposure to the marinade. Grill in your broiler on aluminum foil, turning frequently to avoid burning. Serve with plum sauce.
Cilantro ends/bottoms/roots
Comment: Because the marinade contains sugar and no fat, I don’t recommend grilling on your outdoor, bottom-heated BBQ. If you must, oil the grill and watch it like a hawk. To get your cilantro bottoms, go to an Asian or Hispanic market that leaves the roots attached. Cilantro stems and leaves may be used as a poor substitute.
