Masterchef Australia - Grilled Chicken with Chilli Sauces

Ingrediënten

• Chicken
  1 small chicken — jointed into evenly sized pieces, scored
• vegetable oil — to drizzle
• thinly sliced radish, bean sprouts, Thai basil, lime wedges, Vietnamese mint leaves — to garnish
• salt — to taste
• chilli sauces — to serve
• Chilli caramel
  250 g palm sugar
• 1/4 cup (60ml) water
• 2 limes — juiced
• 8 long red chillies — halved lengthwise, thinly sliced crosswise
• 1 small knob ginger — cut into thin matchsticks
• fish sauce — to taste
• Nuoc cham dressing
  75 g palm sugar — grated
• 125 ml (1/2 cup) water
• 1 garlic clove — finely chopped
• 1 long red chilli — finely chopped
• 1/3 cup (80ml) fish sauce
• 2 limes — juiced
• Indonesian-style sambal
  100 g dried red chillies — soaked in water
• 100 g long red chillies — chopped
• 10 bird's eye chillies — chopped
• 250 g eschalots — chopped
• 1 large onion — chopped
• 1 knob ginger — chopped
• 1 knob galangal — chopped
• 1 stalk lemongrass — chopped
• 1 bulb garlic — peeled
• 3/4 cup (180ml) peanut oil
• 15 g roasted belachan — crumbled
• 50 g tamarind paste
• 50 g dried shrimp — soaked in 100ml boiling water
• 1 teaspoon salt or fish sauce — to taste
• Hot sauce
  300 g long red chillies — chopped
• 4 garlic cloves — chopped
• 1 teaspoon salt
• 1 cup (250ml) white vinegar
• 2 grated tablespoons palm sugar

Materiaal

• charcoal or chargrill
• small saucepan
• food processor or mortar and pestle
• wok
• blender
• sterilised airtight container or jar

Bereiding

1. 1

   For the chicken, preheat charcoal or chargrill over medium heat. Lightly drizzle chicken with oil and season with salt. Cook chicken for about 5 minutes each side or until golden and cooked through.

2. 2

   To serve, arrange chicken on a plate. Garnish with radish, bean sprouts, Thai basil, lime wedges and Vietnamese mint leaves. Serve with chilli sauces.

3. 3

   Chilli caramel: Place sugar and water into a small saucepan over medium-high heat. Cook for about 6-8 minutes or until golden. Add lime juice, chilli and ginger, and stir to combine. Add fish sauce to taste.⏱ 8 min

4. 4

   Nuoc cham dressing: Place sugar and water in a saucepan over low heat, stirring until sugar dissolves. Set aside to cool.

5. 5

   Transfer sugar syrup and remaining ingredients to a bowl and mix to combine. Alternatively, you can puree ingredients in a blender until smooth.

6. 6

   Indonesian-style sambal: Process chillies, eschalots, onion, ginger, galangal, lemongrass and garlic in a food processor to a fine paste. Alternatively, you can use a mortar and pestle.

7. 7

   Heat oil in a wok or saucepan over medium heat. Add chilli mixture and cook for 2-3 minutes.⏱ 3 min

8. 8

   Add belachan, palm sugar and tamarind paste and stir to combine.

9. 9

   Puree the soaked shrimp with water in a blender, then add mixture to wok and stir to combine. Simmer for 30-40 minutes, stirring regularly. Season to taste with salt or fish sauce, if desired.⏱ 40 min

10. 10

    Store sauce in a sterilised airtight container or jar for up to 4 weeks in the fridge.

11. 11

    Hot sauce: Place all ingredients in a jar except for the sugar. Allow to sit overnight to mellow the heat and slightly pickle the chillies.

12. 12

    Place chilli mixture and sugar in a saucepan and bring to the boil. Reduce heat to a simmer, and cook for 5 minutes. Remove from heat and allow to cool slightly.⏱ 5 min

13. 13

    Transfer mixture to a blender and puree until smooth.

14. 14

    Store sauce in a sterilised airtight container or jar for up to 4 weeks in the fridge.