Source:Cradle of Flavor by James Osland
Prep Time:60+ Minutes
Servings:2
A slightly sweet “teriyaki-like” flavor to this dish. It’s really easy and works well in a broiler, although I imagine it would be even better over an open flame.
Ingredients:
| 2 | cup | water |
| 4 | clove | garlic crushed |
| 3 | tablespoon | coriander seeds |
| 2 | tablespoon | galangal, or ginger sliced thinly, optional |
| 2 | teaspoon | salt |
| 1.5 | pound | chicken (thigh meat) |
| 2 | tablespoon | peanut oil |
| 0.5 | cup | sweet soy sauce |
| 4 | tablespoon | water |
Directions:
1. In a soup pot, combine 2 cups of water, 2 cloves of garlic, 2 tbsp of coriander seeds, galangal, and salt. Bring to a boil over high heat, then reduce the heat to medium, cover and simmer intensely for 10 minutes.
2. Meanwhile rinse the chicken under cold water and pat dry with paper towels.
3. Add the chicken pieces to the broth, raise the heat to medium-high and bring to a boil. Immediately reduce the heat to medium-low and simmer the chicken gently, stirring occasionally until it is 3/4 cooked (about 30 minutes). It should be tender and just no longer raw, but not mushy or falling off the bone, remember it will be grilled later.
4. When the chicken is simmering, make the marinade. Place one tbsp coriander seeds in a food processor. Pulse until it is ground into a dusty powder. Add the remaining garlic, oil, sweet soy sauce, and water to the powder. Pulse until the garlic is pulverized – no shards or slivers should be visible.
5. Transfer the chicken pieces from the broth to a non-reactive bowl. Pour the marinade over the hot chicken, making sure that every piece is well coated. Allow it to marinate, uncovered, at room temperature, for at least an hour, turning the chicken pieces every 15 minutes to make sure they are evenly coated with the marinade. Alternatively, marinate it overnight in the fridge, and bring it to room temperature before proceeding.
6. Whether doing these in a broiler or on a grill, the goal is to make the exterior crispy with spots of char. Do each side until they get spots of char on them and are visibly crispy, making sure to baste them intermittently with the left over marinade.
7. Serve with rice.
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