Grilled chicken with hot and sweet dipping sauce

This Laotian dish is so simple! It's a subtle-flavoured chicken that comes alive in a sweet and spicy sauce. I loved the contrast of flavours: burnt charcoal, herby cilantro and ginger, and sweet sauce. It's a must-have dish for any summer grill.

I made a vegetarian version by substituting a baked tofu block for chicken. It was just as delicious!

I love this book and the variety of flavours from across Asia. The history of each dish and the region makes this book all the more interesting for food buffs like me. I think this book is a must-have on any cookbook shelf.

For more recipes from this cookbook,k click here.

Ingredients:

Peppercorn-coriander root flavour paste:

2 teaspoons black peppercorns, toasted on a pan and ground into a powder

5-6 (2 tablespoons paste) garlic, minced fine

3 tablespoons coriander roots, minced. I use the stems and leaves if I cannot find the roots.

Salt to taste

A few drops of fish sauce (Can omit for vegetarian version)

Mix all ingredients together and puree briefly in a small blender to make a smooth paste.

Chicken, legs or breast.

Baked firm tofu for a vegetarian version, cut into large pieces.

Marinate the chicken in the flavour paste, making sure to get the paste under the skin. Soak the cut tofu in the marinade. Allow to marinate for at least 1 hour, or overnight in the fridge.

Hot and sweet dipping sauce:

1/2 cup rice vinegar or cider vinegar

1/4 cup sugar

1-2 cloves garlic, minced fine

1/2 teaspoon salt

1-2 teaspoons coarse dried chilli flakes

Mix all ingredients together, stirring well to dissolve the sugar. Set aside to allow the flavours to come together.

Cook on a grill till cooked through. Baste the chicken and tofu with excess marinade as required to keep the meat soft and add extra flavour.

Serve with the dipping sauce.