GINGER CHICKEN WITH HERB PEPPER DIP




INGREDIENTS

1 - Whole Chicken

2 Tbsp - Salt (1 ½ Tbsp for Seasoning Chicken, 1/2 tbsp for dipping sauce)

1 Tbsp - Black Pepper

2 Stalk - Lemongrass

3/4 Cup - Ginger (1/2 Cup Sliced for seasoning chicken, 1/4 Cup minced for dipping sauce)

3 Tbsp - Fish Sauce 

1/4 Cup - Water

1/4 Cup - Chopped Cilantro

1/4 Cup - Chopped Green Onions

2 Tbsp - Minced Shallots

1/2 Tbsp - Tamarind Powder 

1/2 Tbsp - Cane Sugar (or Keto Alternative)

½ Tbsp – Pepper Flakes

1 Tbsp – Lime Juice

2 – Thai Peppers

2 Cloves – Garlic

1 Tsp – MSG


INSTRUCTIONS

1. In a boiling pot of water, add in the lemongrass, ginger, salt, black pepper, and chicken. It’s best if the chicken can be submerged in the broth. However, if that is not possible, you will need to turn the chicken occasionally to ensure it is fully cooked on all sides.

2. In a mortar and pestle, pound together the thai pepper, garlic, and salt. 

3. Add the ginger and continue to pound until ginger is incorporated into the other ingredients. 

4. Add the cane sugar and MSG. Pound again until combined. Remove paste from mortar and into a bowl.

5. Add the fish sauce, water, cilantro, green onions, and shallots. Mix well.

6. Add the tamarind powder, pepper flakes, and lime juice. Mix again to complete the herb pepper dipping sauce.

7. Once cooked, remove the chicken from the pot. Chop to desired serving size. Note: One way to check if the chicken is cooked all the way through is to use a skewer and poke the thickest part of the chicken to the bone. If the juice coming out is still pink, then it’s not cooked yet. 

8. Serve the chicken with rice (or keto alternative) and the herb pepper dip on the side. 


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