Ingredients
- 2 garlic coarsely (cloves chopped)
- 800 gr chicken wing drummettes
- 120 ml chinese rice vinegar (red)
- 45 ml thai fish sauce
- 34 gr coarsely garlic (chopped)
- 14 gr brown sugar
- 14 gr sugar
- 8 gr coarsely cilantro (chopped)
- 3 gr turmeric (ground)
- 3 gr chilis (ground dried)
- 2 gr curry powder
- 2 gr salt
- 1 gr chili flakes (dried)
- 1 slice green onion
- some cilantro
-(leaves) Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
