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Add a photoServings: 12
Ingredients
- 2 whole young chickens
- 4 stalks fresh lemon grass
- 1 tbsp. coarsely minced fresh ginger
- 1 ounce. garlic, finely minced (about 6 lg. cloves)
- 4 shallots
- 1/2 c. coarsely minced parsley roots
- 3 tbsp. brown sugar
- 1/2 c. coconut lowfat milk
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. oil
- Warm sticky rice
Directions
- Rinse chickens and pat dry. Split chickens down the breast, but don't cut all the way through; press open. Place chickens in a large bowl. In a food processor or possibly blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut lowfat milk, fish sauce, soy sauce and oil; blend till smooth.
- Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or possibly till the juices run clear when the thigh is pierced with a sharp knife. Serve with warm sticky rice. Garnish with Chinese parsley and red chili peppers. Makes 4-6 servings.
- NOTE: Ingredients can be found in most Asian grocery stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 487 | |
| Calories from Fat 304 | 62% |
| Total Fat 33.82g | 42% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.06g | |
| Cholesterol 154mg | 51% |
| Sodium 528mg | 22% |
| Potassium 424mg | 12% |
| Total Carbs 4.71g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.63g | 2% |
| Protein 38.76g | 62% |
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