ROASTED CHICKEN WITH HONEY THAI HERB RUB
Clean and wash chicken, cut open in butterfly. Pat dry with a kitchen towel.
Heat the oven at 180 degrees Celsius.
Place the black pepper corn in mortar and pound to a powder. Transfer to a small bowl and set aside.
Put garlic, coriander root, lemongrass, galangal and salt into the mortar and pound into a coarse paste.
Transfer the paste to a mixing bowl, then add black pepper powder. Mix together then rub the inside of the chicken with the herb paste
Marinate for 1 hour or preferably overnight in the refrigerator.
FOR THE HERB RUB
In a mortar add garlic, coriander root and chili and pound into a coarse paste. Transfer to a small bowl. Then add lemongrass into the mortar and pound to a coarse paste. Transfer to another small bowl.
Bring a sauce pan to medium heat. Add the oil and the pastes and fry about 3 minutes until it becomes fragrant, then add brown sugar, water, honey and seasoning sauce while stirring. Reduce until the sauce starts thickening.
Add Thai sweet basil and stir briefly. Remove from the heat. Add lime juice and fish sauce, stir and set aside.
FOR ROASTING THE CHICKEN
Put a roasting rack on a tray and place the chicken on the rack. Then put the chicken inside the oven and roast for about 15 mins.
Remove the chicken from the oven, rub the sauce onto the chicken and place inside the oven again. Do like this in every 15 minutes until the chicken is cooked.
When done, remove the chicken from the oven and let rest for 10 minutes before serving.
Whole chicken (1 pc.)
Salt (2 tsp.)
Coriander root, cut finely (2 tbsp.)
Garlic clove, peeled and cut finely (4 pcs.)
Black pepper corn (1 tsp.)
Lemongrass, cut finely (2 tbsp.)
Galangal, cut finely (2 tbsp.)
Coconut milk (¼ cup)
Cooking Oil (4 tbsp.)
Coriander root, cut finely (1 tbsp.)
Garlic clove, peeled and finely chopped (4 pcs.)
Lemongrass, cut finely (1 tbsp.)
Spicy Red chili, cut finely (2 pcs. or by preference)
Thai Sweet Basil, julienne (¼ cup)
Honey (¼ cup)
Brown Sugar (¼ cup)
Seasoning Sauce (2 tbsp.)
Fish sauce (1 tbsp.)
Lime Juice (2 tbsp.)
Water (1 cup)