Recipes - Fusion

Vietnamese-style Barbecued Chicken
Vietnamese-style barbecued chicken


These smoky hot Chicken wings are juicy inside and crispy outside. Slathered with Sweet soy sauce and chilli sambal sauce, this dish is sure to take you on a fiery ride.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Fusion









Ingredients:

12 Chicken wings
2 cloves Garlic
2 Red Shallots
1 stalks Lemon Grass
1/3 tbsp Ground black peppercorns
1/2 tsp Flaked salt
4 tbsp ABC SWEET SOY SAUCE
2 tbsp ABC CHILLI SAUCE SAMBAL ASLI
2 tbsp Olive Oil
1 cup Bean Sprouts
1 cup Carrot, grated
1 cup Spring onion, sliced




Steps:

1. Remove and discard the wing tips from the chicken wings, then cut the remaining section into two pieces.
2. Grind the pepper in a mortar and pestle until fine, and then add in the garlic, shallots, lemongrass and salt. When you have a course paste, combine in the sweet soy, olive oil and mix well.
3. Combine the marinade with the chicken pieces, cover and set aside in a refrigerator for 1 hour.
4. Place the chicken onto an oven tray and roast in a pre-heated oven set at 180°C until fully cooked and moist, then present with bean sprouts, grated carrot and green onions.


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Vietnamese-style Barbecued Chicken

Vietnamese-style Barbecued Chicken

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These smoky hot Chicken wings are juicy inside and crispy outside. Slathered with Sweet soy sauce and chilli sambal sauce, this dish is sure to take you on a fiery ride.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Fusion
Ingredients

12 Chicken wings
2 cloves Garlic
2 Red Shallots
1 stalks Lemon Grass
1/3 tbsp Ground black peppercorns
1/2 tsp Flaked salt
4 tbsp ABC SWEET SOY SAUCE
2 tbsp ABC CHILLI SAUCE SAMBAL ASLI
2 tbsp Olive Oil
1 cup Bean Sprouts
1 cup Carrot, grated
1 cup Spring onion, sliced

Instructions

1. Remove and discard the wing tips from the chicken wings, then cut the remaining section into two pieces.
2. Grind the pepper in a mortar and pestle until fine, and then add in the garlic, shallots, lemongrass and salt. When you have a course paste, combine in the sweet soy, olive oil and mix well.
3. Combine the marinade with the chicken pieces, cover and set aside in a refrigerator for 1 hour.
4. Place the chicken onto an oven tray and roast in a pre-heated oven set at 180°C until fully cooked and moist, then present with bean sprouts, grated carrot and green onions.

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