MUNCH RATING: 3/5
Rachel made this recipe on her ‘Home Cooking’ series and we thought it looked really good. I made it again the other day as it was Thai New Year between the 13th-15th April!
CHANGES TO THE RECIPE:
I’ve made this twice now and made it slightly different both times:
- The first time I used the nam pla (fish sauce) and it completely stunk out the fridge, but it did make the chicken taste good. I marinated the chicken for 2 days.
- The second time I substituted the nam pla for ketchup manis (sweet soy sauce) as I hoped it would make the chicken sweeter and more sticky. I marinated the chicken overnight. I used the remaining marinade in some stir-fried noodles.
Both times I used less chicken than the recipe stated (so it would serve 2 people), but I made the right quantity of marinade so we’d have more sauce.
I don’t like coriander leaf (but funnily enough I like the seeds) so I omitted it completely both times.
The recipe says to ‘Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature.’ but I didn’t have time the second time I made it, so I nuked the chicken on high for 2 minutes, then cooked in the oven as normal.
The chicken tasted much better the first time I made it. I don’t know if it was the extra marinating time or the nam pla, but the flavours (sweet, sour, salty) were just more intense. So I would definitely marinate it for 2 days and store the chicken in an airtight container to stop the stink of the nam pla taking over the fridge!
The recipe below is how I made it, you can find the original here.
- Serves: 2
- Oven temperature: Gas mark 7/425°F/220°C
- 500-700g chicken, drumsticks and thighs (2-3 per person, depending on size)
- 2 red chillies, seeds removed and chopped
- 2.5 cm piece of root ginger, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 stick lemongrass, outer skin discarded, roughly chopped
- 2 tbsp soft light or dark brown sugar
- 2 limes, juice only
- 3 tbsp fish sauce (nam pla) or ketchup manis
- Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place
them in an airtight box.
- Place the remaining ingredients in a mini chopper/food processor and blend to a rough paste, then pour over the chicken. Put the lid on the box and shake to evenly coat the chicken in the marinade.
- Leave to marinate in the fridge, preferably for 2 days, shaking the box occasionally to redistribute the marinade.
- Preheat the oven to Gas mark 7/425°F/220°C.
- Remove the chicken from the fridge about 30–40 minutes before cooking to bring
to room temperature (or heat on high in the microwave for 2 minutes). Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer on a baking tray. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.
- Arrange the chicken pieces on a warm serving platter and place the reserved marinade and any juices from the baking tray into a small saucepan and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scrape any sticky bits from the bottom, until thickened and sticky.