Ping Gai

Ingredients

• 1 whole chicken, about 1.5kg, spatchcocked, or 8 chicken thighs
• 6 coriander roots, or the stalks of a large bunch
• 8 garlic cloves, peeled
• 2 tsp white peppercorns
• 1 tsp salt
• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tbsp palm sugar
• 150ml coconut milk
• 1 stalk lemongrass, finely sliced
• sticky rice, to serve
• 3 tbsp lime juice, for the dip
• 2 tbsp fish sauce, for the dip
• 1 tbsp palm sugar, for the dip
• 3 red bird's eye chillies, finely chopped
• 2 garlic cloves, minced, for the dip
• 2 tbsp chopped coriander, for the dip

Before you cook

• Spatchcock the chicken by cutting out the backbone with scissors and pressing the bird flat with the heel of your hand.
• Pound the coriander roots, garlic, white peppercorns and salt in a mortar into a rough green paste.
• Stir the fish sauce, oyster sauce, soy sauce, palm sugar, lemongrass and half the coconut milk into the paste.
• Rub the marinade all over the chicken and under the skin, then leave it in the fridge for at least 2 hours or overnight.
• Whisk the lime juice, fish sauce, palm sugar, chillies, minced garlic and coriander together for the jeow som dipping sauce.

Steps

1. Take the chicken out of the fridge 30 minutes before cooking so it comes up to room temperature.
2. Set up a barbecue with the coals banked to one side, or heat the oven to 200C fan with a griddle pan on the hob.
3. Lay the chicken skin side up on the cooler side of the grill and close the lid.
4. Cook for 25 minutes with the lid down, turning it once halfway.
5. Brush the chicken with the remaining coconut milk.
6. Move the chicken over the direct heat, skin side down, and grill for 4 to 6 minutes until the skin is blistered and deep brown.
7. Baste once more and turn the chicken for a final 3 minutes.
8. Check the chicken is done by pushing a skewer into the thickest part of the thigh, where the juices should run clear.
9. Rest the chicken on a board for 10 minutes before touching it.
10. Chop it into pieces through the bone with a heavy knife.
11. Serve with sticky rice and the jeow som dipping sauce.