Yield: 1 servings
|3 pounds||Chicken wing drummettes|
|¼ cup||Coarsely chopped garlic|
|1 bunch||Cilantro chop roots & lower stems, reserve leaves for garnish|
|1 teaspoon||Ground turmeric|
|1 teaspoon||Curry powder|
|1½ teaspoon||Ground dried chilis (cayenne or equivalent)|
|3 tablespoons||Thai fish sauce (filipino or vietnamese is ok, too)|
|½ cup||Coconut milk (canned is ok)|
|½ teaspoon||Dried chili flakes OR- cayenne|
|2||Garlic cloves coarsely chopped|
|1 tablespoon||Brown sugar|
|½ cup||Chinese red rice vinegar|
|1||Green onion; thinly sliced|
|1 tablespoon||Coarsely chopped cilantro (leaves)|
Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight.
Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
From: arielle@... (Stephanie da Silva)