This is a very healthy (butter free!) way to serve chicken, it is a Thai steamed chicken. The golden browness in the photograph comes from the sauces rather than roasting. The flavour comes from lemon grass and kaffir leaves that gives a slight citrus smell to the chicken. Best of all, because of the steam, the chicken stays moist.
1 Corn Fed Chicken
4 Stalks Lemon Grass
10 Kaffir Citrus Leaves
4 Slices of Galanga Root
2 Medium Onions
4 Garlic Cloves
1 Teaspoon Pepper Corns
40 ml Light Soy Sauce
1 Teaspoon Salt
1. Pound the garlic with the salt and pepper in a Thai mortar.
2. Clean the chicken, spread the pounded garlic mixture over and inside the chicken, and also the soy sauce over and inside.
3. It is a good idea to lift the skin and get the sauce and garlic between the skin and the flesh.
4. Leave to marinade in the fridge for 1 hour.
5. Break the lemon grass stalks, cut the onion into half and put the onion, kaffir leaves, lemon grass and galanga slices inside the chicken. Place a few kaffir leaves under the skin next to the meat.
6. Wrap some aluminium foil around the bottom of the chicken to catch the juices as it steams.
7. In a steaming pan, steam the chicken for 2 hours. Occassionally basting the chicken with the juices caught in the foil.