Lemongrass Chicken with Som Tum Salad

Ingredients

• 800g chicken thighs
• 3 tsp garlic cloves, minced
• 1 tsp white pepper
• 1 tsp turmeric, ground
• 1 tsp coriander, ground
• 2 tbsp fish sauce
• 2 tbsp kecap manis
• 2 lemongrass, finely sliced
• 4 tbsp fresh coriander
• 2 birds eye chillies, sliced
• 2 spring onions, sliced
• SOM TUM SALAD:
• 400g wombok, finely sliced
• 2 tbsp fish sauce
• 2 tsp sugar
• 2 tbsp lime juice
• 2 birds eye chillies, very finely chopped
• 3 garlic cloves, minced
• 1 tbsp peanuts, roasted, chopped

Method

1. In a large bowl, mix together the following ingredients for the marinade: garlic, white pepper, turmeric, coriander, fish sauce, lemongrass, and kecap manis. Stir well. Place in chicken and marinate for 10 minutes.
2. In a mortar and pestle mash together garlic, chillies, and peanuts, to form a paste. Stir in the fish sauce, sugar, and lime juice. Mix until sugar Is dissolved. Place wombok into a large bowl, stir through the dressing, ensuring all of the wombok is covered.
3. Using a large griddle, heat to medium temperature and add chicken. Cook the chicken for 4 minutes on each side until it begins to caramelise. Remove from griddle.
4. Serve the chicken with the som tum salad, sprinkled with fresh coriander, spring onion, and sliced chillies.

Product used in recipe

• ABC - Sweet Soy Sauce