- 6 chicken thighs (boneless, skinless)
- 4 cloves garlic
- 2 stalks lemongrass (white end only)
- 4 Tbsp fish sauce
- 2 Tbsp soy
- 1 Tbsp palm sugar
Pound lemongrass, sugar, garlic in a mortar and pestle, add soy & fish sauce. Marinate chicken thighs for minimum 2 hours, then BBQ slowly on a low heat.
Bean sprouts/tomatoes/spring onions/cos lettuce/radish/cucumber/coriander/mint/ toasted sesame/toasted peanuts.
Mix together in bowl ready to add dressing and cooked chicken.
Sweet chilli dressing
- 1 cup palm sugar
- Knob ginger
- 1 clove garlic
- 2 long red chillis (or 1 small red)
- ½ cup white vinegar
- 2 Tbsp fish sauce
- Juice of 1 lemon or lime
Pound ginger, garlic, palm sugar, chilli till smooth. Add vinegar, fish sauce and lime juice. Toss dressing through salad, cut chicken on diagonal and place on top of dressed salad, serve immediately with a glass or two of Summer Riesling or Grüner Veltliner.