Preparation:
BASTING LIQUID 1/2 c Coconut milk (canned is ok)
DIPPING SAUCE 1/2 tsp Dried chili flakes -OR- cayenne 2 Garlic cloves -- coarsely chopped 1 tbs Brown sugar 1/4 tsp Salt 1/2 c Chinese red rice vinegar 1 Green onion; thinly sliced 1 tbs Coarsely chopped cilantro -- (leaves)
Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. |
