Boxing Chicken Recipe
moist roasted half-chicken, garlic, lemongrass, Thai tamarind sauce, sticky rice, papaya salad
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Ingredients
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Chicken Marinade
Thai Tamarind Sauce
Sticky Rice
Papaya Salad
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine minced garlic, minced lemongrass, fish sauce, brown sugar, and black pepper. Add the half chicken, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Roasting the Chicken
Preheat the oven to 375°F (190°C). Place the marinated chicken on a roasting pan and roast for 45-60 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with the juices.
Making the Thai Tamarind Sauce
- 3
Prepare the Sauce
In a small saucepan, mix tamarind paste, water, brown sugar, soy sauce, and chili flakes. Heat over medium heat until the sugar dissolves, and the sauce thickens slightly, about 5-7 minutes.
Cooking Sticky Rice
- 4
Soak the Rice
Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight.
- 5
Steam the Rice
Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam for about 20-25 minutes or until the rice is tender and sticky.
Preparing Papaya Salad
- 6
Combine Ingredients
In a large bowl, combine shredded green papaya, shredded carrot, halved cherry tomatoes, lime juice, fish sauce, and crushed peanuts. Add minced chili to taste.
- 7
Toss the Salad
Toss all ingredients together until well combined. Serve immediately.