Spicy barbecued chicken legs (chan ga nau voi gia vi)

Yield: 4 servings

Measure Ingredient
4 \N Chicken legs
\N \N Preferably from corn-fed
\N \N Chickens
1 tablespoon Sesame oil
2 tablespoons Vegetable oil
3 \N Cloves garlic -- crushed
4 \N Green onions -- finely
\N \N Chopped
1 \N Stalk lemon grass -- finely
\N \N Chopped
2 \N Red or green chili peppers
\N \N Finely chopped
\N \N OR
½ teaspoon Cayenne pepper
1 tablespoon Nuoc Mam sauce
\N \N OR Maggi liquid seasoning
1 teaspoon Sugar
\N \N Salt
2 teaspoons Salt
\N \N Freshly ground black pepper
2 \N Lemons -- quartered



1. Place the chicken legs on a wooden board and, using a sharp knife, stab them in several places. This helps them absorb the marinade and prevents the skin from breaking. 2. Make the marinade by heating the vegetable oil and adding the garlic, green onions, and lemon grass. Cool for between 2-3 minutes then leave to cool. Stir in the chili, Nuocmam, sugar, and salt. 3. Put the chicken legs in a shallow dish and pour the marinade over. Cover the dish and marinate for 2 hours, turning from time to time. 4. Brush liberally with sesame oil and put on a barbecue or under a preheated moderate broiler for 15-20 minutes, turning frequently and brushing with oil.

5. Serve immediately with lemon dip and pickled vegetables. Guests make their own dip by mixing salt and pepper, and moistening with a quarter of lemon.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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