Thai-Style Roast Chicken with Fried Enoki Mushrooms
Thai-Style Roast Chicken with Fried Enoki Mushrooms
Ingredients
- 2 garlic cloves, halved
- 3 tbsp lemongrass, chopped
- 3 tbsp cilantro stems, chopped
- 1 tbsp fresh ginger, chopped
- 2 tsp bird’s eye chili pepper, seeded and chopped, or more to taste
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) lime juice
- 1 tbsp (15 ml) fish sauce
- 1 tbsp brown sugar
- 1 chicken, about 4 lb (1.8 kg)
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) soy sauce
- 2 tbsp cilantro leaves, finely chopped, plus more for serving
- 2 tbsp green onion, thinly sliced, plus more for serving
- 1 tbsp (15 ml) lime juice
- 1 tbsp brown sugar
- 2 tsp (10 ml) fish sauce
- 1/2 tsp bird’s eye chili pepper, seeded and finely chopped, or more to taste
- 2/3 cup (110 g) rice flour
- 6 tbsp (50 g) cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup (150 ml) ice water
- 5 oz (140 g) enoki mushrooms, trimmed
- Vegetable oil, for frying
Instructions
- In a small food processor, purée the garlic, lemongrass, cilantro, ginger and chili pepper with the soy sauce, lime juice, fish sauce and brown sugar. Set the marinade aside.
- On a work surface, using a chef’s knife or kitchen shears, cut out the backbone of the chicken. Open the chicken and spread it out flat. Gently lift the skin from the breast and legs, without tearing it, to allow the marinade to seep into the meat.
- Place the chicken in a large glass dish. Add the marinade and massage it all over the chicken. Cover the dish and let marinate in the refrigerator for 8 hours or overnight, turning the chicken over a few times, if possible. Drain the chicken and discard the marinade.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the chicken flat on the baking sheet, breast-side up. Bake for 1 hour or until the skin is golden and a thermometer inserted in the thigh, without touching the bone, reads 180°F (82°C).
Thai-Style Roast Chicken with Fried Enoki Mushrooms