Vietnamese Chicken w/ Green Peppercorns
1 Good-sized whole chicken
50g (1 3/4 oz) Fresh green peppercorns (or green peppercorns in brine)
6 garlic cloves, finely chopped
1 teaspoon of sugar
3 teaspoons of salt
2 tablespoons of vegetable oil
2 tomatoes, chopped
1 carrot, peeled and cut into small dices
1 litre of coconut water (unsweetened). I recommended Dr Martins Organic Coconut Water
4 Tablespoons of fish sauce
8 Small shallots
1 onion, diced
1. Rinse and clean the chicken well. Remove the fat from around the neck and chop off the parsons nose. Cut the chicken down each side of the backbone and then discard the backbone. Cut between both breasts and legs to form 4 pieces.
2. Use a mortar and pestle to crush the green peppercorns. Transfer them to a large bowl and add half of the garlic, the sugar, and 2 teaspoons of salt. Add the chicken and coat in the mix, then marinade in the fridge for 1 hour.
3. Heat a large pan (or wok) over a high heat and add the oil. Fry the garlic for 2 minutes. Add the chicken to the pan and seal on both sides. And the tomato and carrots. Stir, then add the coconut water, fish sauce, shallots, onion and salt. Bring to the boil, then reduce to a low heat and simmer for 60 minutes. If the sauce evaporates too fast, feel free to add a little water.
4. Once ready, serve the chicken in a bowl and search with baguettes or rice.Recipe based upon a recipe from Luke Nguyen, Indochine