Coconut ginger spatchcock

Coconut ginger spatchcock

By
From
East
Serves
6
Photographer
Leanne Kitchen

Drinking the contents of a freshly opened young coconut on a hot, steamy Cambodian, Thai or Vietnamese day has saved our parched bacon on many an occasion. We also love cooking with it. While the spatchcock here might not be wholly traditional (feel free to use chicken pieces if you prefer), the gentle flavour combination of ginger and pepper is classic Vietnamese. Serve with rice and steamed greens.

Ingredients

Quantity Ingredient
4 x 450g spatchcocks
60ml vegetable oil
4 garlic cloves, very thinly sliced
4 cm piece fresh ginger, cut into very fine matchsticks
1 litre coconut water, plus extra if necessary
2 1/2 tablespoons fish sauce
1 1/2 tablespoons caster sugar
1 1/2 teaspoons freshly ground black pepper
coriander sprigs, to garnish
red bird’s eye chillies, thinly sliced, to serve

Method

  1. Working with one at a time, put the spatchcocks, breast side up, on a chopping board. Using a large, sharp knife, cut down each side of the backbone and remove the backbone. Discard. Turn each spatchcock over, skin side down, then cut through the breastbone. Remove the legs by cutting through the thigh joint nearest the body. You should have 16 pieces of spatchcock in total.
  2. Heat half the oil in a large frying pan over medium heat, add the spatchcock pieces, in batches if necessary, and cook, turning once, for 6 minutes or until lightly browned on both sides. Transfer to a bowl.
  3. In a wok or large saucepan over medium heat, cook the garlic and ginger in the remaining oil, stirring, for 3–4 minutes or until fragrant and softened. Add the spatchcock pieces and all the remaining ingredients, except the coriander and chilli, reduce the heat to medium–low and bring to a gentle simmer. Add a little extra coconut water or water to just cover the spatchcock if necessary. Cook for 20 minutes or until the spatchcock is cooked through.
  4. Remove the spatchcock pieces from the liquid and bring the liquid to the boil. Cook over high heat for 10 minutes or until the liquid has reduced and thickened slightly. Return the spatchcock to the wok and toss to coat well. Serve immediately with the coriander scattered over and the sliced chilli on the side.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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