Seriously impress your friends and family with this Hmong Style Honey Chicken With Sesame And Kaffir Lime. This fresh traditional thai dish is packed full of flavour and an easy addition to any dinner party or weekly dinner. This tasty recipe is from the cookbook of renowned thai restaurant, The Spirit House. You’ll be cooking like a chef in no time!
Prep Time: 30 mins + marinating time
Cook Time: 30 mins
Serves: 4-6 as part of a shared meal
1½ kg (3 lb) chicken pieces
½ cup golden shallots (eschallots), peeled and diced
2 lemongrass stalks, white part chopped
2 tablespoons galangal, peeled and diced
1 large red chilli, chopped (deseed optional)
3 tablespoons fish sauce
3 tablespoons honey
4 kaffir lime leaves, roughly torn
1. Place chicken in a large bowl.
2. Pound the shallots, lemongrass, galangal and chillies in a mortar to make a paste.
3. Add the fish sauce, honey and torn kaffir lime leaves. Stir to combine.
4. Add the marinade to the chicken pieces and toss to coat. Refrigerate for several hours, or overnight if possible.
5. If using charcoal, allow the charcoal to burn down to glowing embers and grill the chicken for around 20–30 minutes, depending on the size of the chicken pieces, turning often.
1 tablespoon honey
1 tablespoon sesame seeds, toasted
3 kaffir lime leaves, finely shredded
steamed jasmine rice (p. 59)
1. Transfer the chicken to a serving platter. Drizzle
with the honey, a sprinkle of sesame seeds and shredded lime leaves.
2. Serve with steamed jasmine rice.
Expert Tip: Galangal is related to ginger and turmeric, but this rhizome has a unique hot flavour. Don’t substitute with ginger as it will alter the final flavour. To use fresh galangal, you can peel, slice and store it in the freezer until required. Pickled galangal can also be bought from supermarkets. In its powdered form, galangal is often called ‘Laos powder’.