Street Food Asia by Luke Nguyen

Author:Luke Nguyen
Language: eng, eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2016-09-27T16:00:00+00:00

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600 g (1 lb 5 oz) chicken maryland pieces or drumsticks, cleaned and patted dry

400 g (14 oz) rock salt

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SPICE RUB

½ teaspoon sea salt

¼ teaspoon white pepper

½ teaspoon five-spice powder

1 teaspoon ground ginger

2 cm (¾ in) piece of fresh ginger, peeled and thinly sliced

2 spring onions (scallions), finely sliced

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SOY & CHILLI DIPPING SAUCE

4 tablespoons light soy sauce

2 bird’s eye chillies, sliced

Put all the spice rub ingredients in a bowl and mix to combine. Cover the chicken pieces generously with the spice rub, then tightly wrap the pieces separately in baking paper to form parcels. Set aside.

Line the bottom of a large wok with a sheet of aluminium foil. Add half the rock salt to the wok and pour over 125 ml (4 fl oz/½ cup) water, then place the chicken parcels, fold side down, on top and cover with the remaining rock salt.

Place the wok over a high heat, cover with a lid and cook for 6 minutes, then reduce the heat to medium and cook for a further 12 minutes. Turn off the heat and leave the chicken to rest inside the wok, covered, for 30 minutes.

Meanwhile, combine the dipping sauce ingredients in a bowl and set aside.

To serve, remove the wrapped chicken from the wok, cut open the baking paper with kitchen scissors and chop each maryland into 4 pieces through the bone with a cleaver. Serve with the soy and chilli dipping sauce.

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