👨‍🍳 作り方

1. 1

   Prepare the marinade: In a mortar and pestle or food processor, combine the chopped lemongrass, minced garlic, chopped shallots, and turmeric. Pound or process into a coarse paste.

   💡 プロのコツ: If using ground turmeric, add it in the next step.
2. 2

   In a large bowl, combine the lemongrass paste, palm sugar, fish sauce, soy sauce, oyster sauce, lime juice, black pepper, and vegetable oil. Mix well.

3. 3

   Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to penetrate.

4. 4

   Prepare the glaze (optional): In a small saucepan, heat 1 tbsp of oil over medium heat. Add annatto seeds and cook until the oil turns orange, about 2 minutes. Strain the oil. This adds color and a subtle flavor.

5. 5

   Preheat your grill to medium heat. If using charcoal, ensure an even heat source. If using an oven, preheat to 400°F (200°C).

   💡 プロのコツ: For best results, use a charcoal grill for smoky flavor.
6. 6

   Remove chicken from marinade, letting excess drip off. Reserve marinade for basting. Grill chicken for about 6-8 minutes per side, basting occasionally with the reserved marinade and optional glaze. Cook until chicken is fully cooked through (internal temperature of 165°F/74°C).

   💡 プロのコツ: If grilling, move chicken to indirect heat if flare-ups occur.
7. 7

   Once grilled, remove chicken from heat and let it rest for 5 minutes before serving. Serve with steamed rice or a salad.