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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds chicken wing drummettes

  3. **marinade**

  4. 1/4 cup coarsely chopped garlic

  5. 1 bunch cilantro*

  6. 1 teaspoon ground turmeric

  7. 1 teaspoon curry powder

  8. 1 1/2 teaspoons powdered chiles

  9. 1 tablespoon sugar

  10. 3 tablespoons Thai fish sauce

  11. **basting liquid**

  12. 1/2 cup coconut milk -- (canned is ok)

  13. **dipping sauce**

  14. 1/2 teaspoon dried chile flakes or- cayenne

  15. 2 garlic cloves coarsely chopped

  16. 1 tablespoon brown sugar

  17. 1/4 teaspoon salt

  18. 1/2 cup Chinese red rice vinegar

  19. 1 green onion -- thinly sliced

  20. 1 tablespoon coarsely chopped cilantro -- (leaves)

Instructions Jump to Ingredients ↑

  1. * chop roots and lower stems and reserve leaves for garnish Preparation:

  2. 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.

  3. DIPPING SAUCE:

  4. 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.

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