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Cambodian honey glazed chicken with a chilli-coriander dipper

Method

 

  • Press a large sheet of kitchen foil in the base of a heavy-bottomed casserole (or large pot), coming up the sides. Then scatter the lemongrass and shallots with 8 garlic cloves and the lime leaves in the base. Gently cook for about 5 mins until everything starts to colour, carefully tossing now and again.
  • Combine the honey with about 1 tbsp salt and rub all over the chicken using your hands.
  • Place the chicken on top of the vegies with any honey. Cover with a solid lid, turn the heat down and cook for about 5 mins.
  • Then cook the chicken for about 30-40 mins, regularly adding a slurp of rice wine to the casserole as you do so and turning the chicken now and then.
  • To make the dipping sauce, whisk the warm water with the fish sauce, sugar, shallots, chilli, 1 finely chopped garlic clove and the juice of ½ lime. Taste for balance and set aside, before stirring through 3-4 tbsp chopped coriander.
  • When ready, carefully remove the chicken and portion.
  • Scatter some of the cooked vegies from the sauce on a large plate and top with the chicken. Then sprinkle with the cooking juices, garnish with coriander sprigs and serve with lime wedges and the dipping sauce in a small bowl on the side.

 

Ingredients

 

  • 10 lemongrass stalks, tender inner part only, cleaned well
  • 10 small shallots, peeled
  • 9 garlic cloves, peeled
  • 20 fresh kaffir lime leaves
  • ½ cup honey
  • sea salt
  • 1 whole chicken
  • 375-500 ml Chinese rice wine
  • ½ cup warm water
  • 4 tbsp Asian fish sauce
  • 1 tbsp shaved palm (or soft brown) sugar
  • 2-3 small shallots, finely chopped
  • 1 small red chilli, finely chopped
  • 2 limes
  • 1 bunch fresh coriander

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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