Chargrilled Sapa black chicken in galangal

Chargrilled Sapa black chicken in galangal

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Hmong people love to eat ‘black chicken’ — a breed of Silkie chicken that has black skin, black flesh and even black bones. It is known in Vietnamese as ‘ga ac’, which translates as ‘cruel chicken’. The Hmong people love the dark chicken for its deep, gamey flavours.

Ingredients

Quantity Ingredient
1 small free-range chicken, each cut into 4 portions
or 2 black chickens, each cut into 4 portions
watercress sprigs, to garnish
2 long red chillies, julienned

Marinade

Quantity Ingredient
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 red asian shallots, finely diced
1 lemongrass stem, finely chopped, white part only
3 tablespoons fish sauce
2 teaspoons chilli powder
1 tablespoon toasted sesame seeds
2 tablespoons sapa honey, or regular honey
50g fresh galangal, peeled and pounded to a paste using a mortar and pestle
4 lemon leaves, thinly sliced
or 4 kaffir lime leaves, thinly sliced

Method

  1. Combine the marinade ingredients in a large mixing bowl and mix well.
  2. Add the chicken pieces, rubbing the marinade over and under the skin. Cover and marinate in the refrigerator for 2 hours, or overnight for a better result.
  3. Heat a barbecue grill or chargrill pan to medium–high heat. Add the chicken and cook for 15 minutes on each side.
  4. Place the cooked chicken on a chopping board, skin side up, and use a heavy cleaver to chop the legs and breasts into a total of eight pieces.
  5. Arrange the chicken on a platter and garnish with the watercress and chilli. Serve with steamed jasmine rice.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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