Thai Roasted Chicken with Thai Chili Sauce (Nong Gai Op) Recipe

Juicy meat and a dipping sauce that your customers will just keep dipping in – our version of Thai Roasted Chicken with Thai Chili Sauce is not to be missed this Ramadan.

Ingredients

Ingredients: Thai Roasted Chicken

Item	Cost
Chicken, cleaned and drained	1 whole
Lemongrass, rough cut	4 stalks
Galangal, rough cut	2 inches
Ginger, rough cut	2 inches
Garlic	5 cloves
Shallots	3
Coriander Leaf Root	3 stalks
Palm Sugar, minced	50 g
Lime Juice	2 tbsp
Water	¼ cup
Fish Sauce	3 tbsp
Dark Soy Sauce	1 tsp
TUMIX® Chicken Stock	1 tbsp

Ingredients: Thai Chili Sauce

Item	Cost
Garlic	5 cloves
Red Chili, rough cut	4 stalks
Red Bird’s Eye Chilies	4
Coriander Leaf Root	2 stalks
Water	1¼ cup
Palm Sugar, chopped	3 tbsp
Corn Flour, diluted with 2 tbsp water	1 tbsp
Chili Sauce	1 tbsp
Fish Sauce	2 tbsp
Lime Juice	¼ cup
TUMIX® Chicken Stock	½ tsp
Coriander Leaf, chopped	3 strings

Method

METHOD: THAI ROAST CHICKEN

Grind finely lemongrass, galangal, ginger, garlic, shallot, coriander leaf root, palm sugar and lime juice with water. Transfer to a large bowl.
Add in fish sauce and dark soy sauce. Mix well.
Season with TUMIX^® . Mix well.
Put in the whole chicken, rub the margination mixture all over the chicken and marinate for 30 minutes in room temperature or keep overnight in chiller.
Pre-heat oven to 170˚C. Roast the chicken in the oven for 50 minutes or until cook at 170˚C.
Ready to serve with Thai chili sauce.

METHOD: THAI CHILI SAUCE

Grind finely garlic, red chili, red bird’s eye chili and coriander leaf root with water. Transfer to a small pot.
Add in palm sugar and let it simmer until palm sugar is dissolve.
Pour in corn flour mixture while stirring.
Then add in fish sauce, lime juice and stir well.
Season with TUMIX^® . Stir well.
Sprinkle coriander leaf.
Ready to serve.