Some more delicious Asian-inspired barbeque from Spirit House Restaurant’s cookbook HOT PLATE Asian-Inspired Barbeque. My husband David cooked this one.
The marinade is made by pounding 100gm (3½ oz) of white sugar, 3 birdseye chillies, a teaspoon of white peppercorns and the bottom of 3 stalks of lemongrass in a mortar and pestle with 2 tablespoons of oyster sauce and a tablespoon each of fish sauce, soy sauce and Chinese rice wine. Using a butterflied chicken, score it all over down to the bone and rub with the marinade. Leave overnight if possible. Tie the tops of the lemongrass together with string to form a brush. Heat the barbecue to medium and brush the chicken with a little oil then place onto the barbecue. When sealed, turn the temperature to low heat and cook with the hood closed until cooked through. Brush with the marinade every 5 minutes or so. To serve, chop a mixture of fresh mint and coriander, finely dice a little ginger and slice a chilli. Spread this mixture on a board. When the chicken is ready, place it on the board, cut into pieces and rub with the herb mixture. Drizzle with fresh lime juice.
michelle picker cooks 