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

Yield: 4 servings

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

MARINADE

LEMON DIP

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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