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4
15 ml
Marinade
30 ml
3
cloves
4
1
stalk
2
15 ml
1
teaspoon
Lemon Dip
2
teaspoons
2
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Chicken legs, preferably from corn-fed chickens
Sesame oil
Vegetable oil
Garlic, crushed
Spring onions, finely chopped
Lemon grass, finely chopped
Red or green chili peppers, finely chopped
Nuoc Mam sauce
Sugar
Salt
Lemons, cut in quarters
Freshly ground black pepper
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Method :
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Place the chicken legs on a wooden board
and, using a sharp knife, stab them in several places.
-
This helps them absorb the marinade and
prevents the skin from breaking.
-
Make the marinade by heating the vegetable
oil and adding the garlic, spring onions and lemon grass.
-
Cook for 2-3 minutes and leave to cool.
-
Stir in the chili, Nuoc Mam sauce, sugar
and salt.
-
Put the chicken legs in a shallow dish and
pour the marinade over. Cover the dish and marinade for 2 hours, turning
from time to time.
-
Brush liberally with sesame oil and put on
a barbecue or under a preheated moderate grill for 15-20 minutes,
turning frequently and brushing with oil.
-
Serve immediately with lemon dip and
pickled vegetables.
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Guests make their own dip by mixing salt
and pepper and moistening with a quarter of lemon.
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