Cola clay pot chicken

10 Jul 2015

More than simply a refreshing cold drink on a hot day, the subtle sweetness from a can of cola adds a rich flavour to many savoury dishes, including this recipe from Cambodia.

Ingredients

Serves 4-6

5 centimetre piece of fresh galangal*, peeled and

finely sliced

10 kaffir lime leaves

3 red Asian shallots,

finely sliced

3 lemongrass stems, bruised

1 teaspoon sea salt

1 tablespoon oyster sauce

1kg whole chicken

1 tablespoon dark soy sauce

330ml can of cola

Ground white pepper,

for sprinkling

Lemon juice, to serve

*Galangal is a member of the ginger family, also known as laos root. It has a woody texture and is often used to flavour South East Asian dishes.

 Method

1.         If you can, use a large round clay pot with a five litre capacity for this recipe. You will need to soak it in water for two hours before using it.

If you don’t have a large clay pot, use another pot that is just large enough to hold the chicken, and skip the soaking step.

2.         Combine the galangal, kaffir lime leaves, shallots and lemongrass in a bowl. Add the salt and oyster sauce and mix well, then stuff the mixture inside the cavity of the chicken.

3.         Brush the soy sauce over the chicken. Place the chicken, head down, in the clay pot, then pour half the cola into the cavity. Now place the chicken breast side down in the clay pot. Cover the pot and place over a gas burner or charcoal, over medium heat. Cook for 30 minutes.

4.         Turn the chicken over, then pour the remaining cola over the chicken. Cover and cook for a further 30 minutes, or until the chicken is tender and cooked through.

5. Cut the chicken into quarters, then sprinkle with sea salt and ground white pepper. Serve with the lemon dipping sauce, or lemon juice drizzled on top.

This is an edited extract from From China to Vietnam by Luke Nguyen. Published by Hardie Grant. RRP $40