Hot, spicy, garlicky chicken wrapped in crunchy lettuce leaves with a pile of fresh and fragrant salad. It looks great served on a big platter. Good food to share with good friends.
Serves 6
12 boneless, skinless chicken thighs
2 little gem lettuces
Marinade:
8 tbs Sambal oelek
175ml mirin
3tbs Kikkomen soy sauce
3 fat cloves of garlic, grated
2 inches of ginger grated
4 tbs sesame oil
A generous dusting of pepper
1 tsp Maldon sea salt
Cucumber salad
1 large cucumber deseeded
4 tbs rice wine vinegar
1 tbs clear honey
A few drops of sesame oil
Maldon sea salt and pepper to taste
Garnish
Fresh red chili, finely sliced
25g coriander leaves
4 spring onions, finely sliced
Mix together all the marinade ingredients and add the chicken to marinade, refrigerate for at least two hours or overnight,
Julienne the cucumber, I went for 4cm lengths, mix together the dressing ingredients, pour over the cucumber and refrigerate for 30 minutes.
Put the chicken pieces on a large baking tray and grill or BBQ for 10 minutes on each side.
Fan the lettuce leaves out on a large platter, pile the chicken on top and garnish with the chili, coriander and spring onions. I served the cucumber salad on the side and also made the Crunchy Asian Salad (see recipe) on a bed of fine rice noodles.
Leave a Reply