Directions: 1. With a mortar and pestle, pound all of the spice paste ingredients into a coarse paste. You can also do this with a food processor. 2. To braise the chicken: Heat the vegetable oil in a large pot or dutch oven over medium heat. When oil starts to shimmer, add the spice paste and lemongrass. Cook until aromatic, around 2 to 3 minutes. Add the chicken pieces and the rest of the ingredients into the pot. Mix well. Bring to a boil and then immediately turn the heat to low. Maintain a very gentle simmer until almost all of the liquid has been absorbed by the chicken and you are left with a thick sauce. This process can take up to 3 hours (sorry!). It will make very tender, falling-off-the-bone chicken pieces, so do not disturb the chicken at all during this process -- you want them to stay intact. When the liquid has reached a thick consistency, immediately remove chicken from heat. 3. Heat a charcoal grill and cook chicken pieces over the grill until nicely charred. Serve immediately.
Posted by on 2/8/2016 to Recipies