์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Mouan Ang
Cambodian Grilled Chicken
Mouan Ang, or Cambodian Grilled Chicken, is a flavorful dish characterized by its aromatic marinade and smoky char from grilling. Typically made with chicken pieces marinated in a blend of lemongrass, garlic, shallots, turmeric, fish sauce, and sugar, it's grilled to perfection, often served with a zesty lime and pepper dipping sauce. This dish is a popular choice for gatherings and everyday meals.
๐ง ์ฌ๋ฃ
- 1 kg Bone-in chicken thighs and drumsticks(or a whole chicken, spatchcocked)
- 2 stalks Lemongrass stalks(tender inner part, finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Shallots(finely chopped)
- 1 inch Fresh turmeric root(or 1 tsp ground turmeric)
- 2 tbsp Palm sugar(or brown sugar)
- 3 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Fresh lime juice
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 tsp Annatto seeds (optional)(for color)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: If using ground turmeric, add it in the next step. - 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
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
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
Preheat your grill to medium heat. If using charcoal, ensure an even heat source. If using an oven, preheat to 400ยฐF (200ยฐC).
๐ก ์ ๋ฌธ๊ฐ ํ: For best results, use a charcoal grill for smoky flavor. - 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 165ยฐF/74ยฐC).
๐ก ์ ๋ฌธ๊ฐ ํ: If grilling, move chicken to indirect heat if flare-ups occur. - 7
Once grilled, remove chicken from heat and let it rest for 5 minutes before serving. Serve with steamed rice or a salad.
๐ก ์ ๋ฌธ๊ฐ ํ
- โMarinating overnight yields the most flavorful chicken.
- โEnsure the grill is properly preheated to achieve good searing and prevent sticking.
- โSpatchcocking the chicken (removing the backbone and flattening it) helps it cook more evenly.
- โA simple dipping sauce can be made with lime juice, salt, and pepper.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use chicken wings or breast pieces.
- Add a pinch of chili flakes to the marinade for a spicy kick.
- Incorporate galangal or kaffir lime zest into the marinade for added aroma.