Grilled chicken is a favorite dish among Thais. Each region of the country has its own style and cooking technique. Vichean Buiri is a cooking technique popular in the Northeast that results in crispy skin with moist, tender meat and a salty taste and aroma from herbs. Served with tamarind dipping sauce, it’s often eaten as a part of a set that includes spicy pork salad (Lab Moo) and papaya salad (Som Tom).
Nutrition
Chicken is a good source of protein which contributes to the growth process and provides energy to the body. The dish becomes more nutritious when served with sticky rice.Ingredient
2 kg chicken3 stalks lemongrass, tender lower portions
20 each garlic cloves
¼ cup coriander roots, coarsely chopped
2 pandanus leaves (bai toey)
1 tbsp black pepper
2 tbsp oyster sauce
2 tbsp light soy sauce
2 each red shallots
1 cup milk
1 tsp salt
Ingredients for dipping sauce
2 tbsp fish sauce
2 tbsp tamarind juice
1 tbsp palm sugar
1 tbsp lime juice
1 tbsp ground roasted rice graians
1 tbsp ground dried chillies
2 stalks sliced spring onion
2 stalks sliced saw-tooth coriander (phak chee farang)
How-to
1. Clean the chicken, drain and set aside.2. Pound the coriander root, lemongrass, pandanus leaves, black pepper, garlic, and red shallots until a paste is formed. Add the milk and mix well.
3. Add the chicken into the mixture. Add the oyster sauce, soy sauce and salt, and mix together. Marinate for 30 minutes.
4. Grill the chicken over moderate heat until well cooked. Cut into manageable pieces and serve with the dipping sauce.
Directions for dipping sauce
1. Add lime juice, tamarind juice, palm sugar and fish sauce to a bowl. Stir until well mixed, making sure the palm sugar is dissolved.
2. Add the ground roasted rice grains and ground dried chillies. Stir until well mixed.
3. Garnish with the spring onion and saw-tooth coriander.
