Hanoi Grilled Chicken Banh Mi Recipe Makes enough for 6 banh mi | Takes 1 hour Ingredients: 1½ pounds (675 g) boneless, skinless chicken thighs ¼ teaspoon sugar brimming ¼ teaspoon salt 1¼ teaspoons black pepper 1 tablespoon fish sauce 1 tablespoon fresh lime juice About 1½ tablespoons canola oil Method: Trim and discard big fat pads from the chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them (see page 58). Set aside. In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and mari- nate at room temperature for 30 minutes. To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich. source - rasmalaysia
Posted on: Fri, 04 Jul 2014 03:17:58 +0000
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