Clay jar chicken with dried chile-tamarind dipping sauce from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 66) by Leela Punyaratabandhu

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Notes about this recipe

  • Eat Your Books

    Allow to brine for at least 8 hours, or overnight. Despite the title, this recipe does not call for dried chiles. Can substitute cilantro stems for cilantro roots, and black peppercorns for white peppercorns.

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