Kai yang

Kai yang

Garlic chicken

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

This may sound like a lot of garlic and pepper, but the result is so unusual and delicious that I hesitate to modify the recipe. The coarsely crushed peppercorns are not as hot as the same amount of finely ground pepper.

Ingredients

Quantity Ingredient
1.5kg whole chicken
or 1kg chicken breasts
6 garlic cloves, crushed with 2 teaspoons salt
2 tablespoons whole black peppercorns, crushed
4 whole plants fresh coriander, finely chopped, including leaves and roots
2 tablespoons lemon or lime juice, plus extra to taste
1 tomato, sliced, to serve
chilli powder, to taste (optional)

Method

  1. Joint the chicken into portions, then cut each chicken breast in half. In a bowl, mix together the garlic, the crushed peppercorns, coriander and lemon juice until well combined. Rub this mixture over the chicken to coat well on all sides. Cover and set aside for at least 1 hour or longer in the refrigerator.
  2. Cook the chicken on a grill tray under a preheated hot griller, about 15 cm from the heat, turning every 5 minutes, until the chicken is tender and the skin is crisp. Alternatively, cook the chicken on a hot barbecue over glowing coals.
  3. Serve the chicken with boiled rice and the tomato slices seasoned with a pinch of chilli powder, if using, salt and lemon juice, to taste.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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