Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 5

  2. 4 15 ml Marinade

  3. 30 ml 3 cloves

  4. 4 1 stalk

  5. 2 15 ml 1 teaspoon Lemon Dip

  6. 2 teaspoons 2 Chicken legs, preferably from corn-fed chickens

  7. Sesame oil

  8. Vegetable oil

  9. Garlic, crushed

  10. Spring onions, finely chopped

  11. Lemon grass, finely chopped

  12. Red or green chili peppers, finely chopped

  13. Nuoc Mam sauce

  14. Sugar

  15. Salt

  16. Lemons, cut in quarters

  17. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the chicken legs on a wooden boardand, using a sharp knife, stab them in several places.

  2. This helps them absorb the marinade andprevents the skin from breaking.

  3. Make the marinade by heating the vegetableoil and adding the garlic, spring onions and lemon grass.

  4. Cook for 2-3 minutes and leave to cool.

  5. Stir in the chili, Nuoc Mam sauce, sugarand salt.

  6. Put the chicken legs in a shallow dish andpour the marinade over. Cover the dish and marinade for 2 hours, turningfrom time to time.

  7. Brush liberally with sesame oil and put ona barbecue or under a preheated moderate grill for 15-20 minutes,turning frequently and brushing with oil.

  8. Serve immediately with lemon dip andpickled vegetables.

  9. Guests make their own dip by mixing saltand pepper and moistening with a quarter of lemon.


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