25mm piece ginger

2 cloves garlic

stem of bunch coriander

1 red chilli

1 shallot

100g grated palm sugar

juice 3 limes

60ml fish sauce

60ml light soy

1 jointed chicken

For the salad

2 cucumbers, chopped into chunks

2 carrots, peeled and julienned

50g each basil, mint, coriander

5g chilli flakes


1. Crush/blend the ginger, garlic, coriander, chilli, palm sugar and shallots to form a paste. Stir in lime and fish sauce

2. Keep about 75ml aside

3. Add soy to the rest. Pour this mix over the chicken in a dish, cover and chill 2 hours

4. Shake off excess marinade and set aside. Then char grill/bbq the chicken for about 5-6 mins to colour up

5. Put back in the dish, roast at 200°C for 20-25 minutes or until cooked, baste occasionally

6. To make the salad, simply toss it all in the remaining dressing

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