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young chickens stalks fresh lemon grass fresh ginger garlic shallots parsley roots brown sugar Coconut lowfat milk fish sauce soy sauce oil sticky rice
Viewed: 57 - Published at: 4 years agoIngredients
- 2 whole young chickens
- 4 stalks fresh lemon grass
- 1 tbsp. coarsely minced fresh ginger
- 1 ounce. garlic, finely minced (about 6 lg. cloves)
- 4 shallots
- 1/2 c. coarsely minced parsley roots
- 3 tbsp. brown sugar
- 1/2 c. coconut lowfat milk
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. oil
- Warm sticky rice
Method
- Rinse chickens and pat dry.
- Split chickens down the breast, but don't cut all the way through; press open.
- Place chickens in a large bowl.
- In a food processor or possibly blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut lowfat milk, fish sauce, soy sauce and oil; blend till smooth.
- Pour sauce over chickens and marinate overnight in the refrigerator.
- Preheat oven to 350 degrees.
- Place chickens on a rack in an open pan with the split side down.
- Bake for about 1 hour, depending on the thickness of the chicken, or possibly till the juices run clear when the thigh is pierced with a sharp knife.
- Serve with warm sticky rice.
- Garnish with Chinese parsley and red chili peppers.
- Makes 4-6 servings.
- NOTE: Ingredients can be found in most Asian grocery stores.
