Juicy, well-grilled chicken with "cham cheo" and "doi" seeds, local Northwest people's spices, will leave a strong impression on whoever having a chance to give it a taste.

Ingredients: (6)

• 1 free- range chicken
• 3 teaspoons of mac khen
• 3 doi seeds
• Spices : salt, pepper, honey, ginger powder, turmeric powder, broth mix, onion, garlic, chilli powder, chilli
• Herbs: spring onion, basil, lemon leaves
• Kitchen foil, banana leaves, dong leaves  

Instruction:

1. Rinse and rub the chicken with lemon and salt, then let it dry. You can use a whole chicken or cut the chicken into butterflies wings. Use a small knife or sharp skewer to penetrate through the breast and thighs for better seasoning.
2. Stir-fry 3 teaspoons of mac khen along with 3 doi seeds for more flavor. Then prepare lemon leaves, basil and spring onions by rising and let it dry for later use.
3. Put 2 teaspoons of mac khen, 2 doi seeds ( save some of these spices for making the dipping sauce later) with herb, bulb onions, garlic, ginger powder, turmeric powder (or use ginger, turmeric), pepper, chili powder, fresh chili and 1 tablespoon of salt and pepper into a mortar. After mixing all the ingredients, adding to 2 tablespoons of honey, 2 tablespoons of mix broth to make the marinating sauce.
4. Put on gloves and apply the marinating mixture evenly over the chicken.
5. Use kitchen foil (2 turns of paper) to seal the chicken and let it in the refrigerator cooler for at least 1 hour or longer to marinate. If there are dong leaves or banana leaves to wrap the chicken which is even more delicious because it preserves the natural herbal flavor of the spices. In traditional ways of Thai people, after wrapping dong leaves or banana leaves, a layer of clay will be used to cover/encapsulate outside.
6. Roast the chicken using the oven: Preheat oven to 180 - 200 Celsius degrees. Place the foil - wrapped chicken into the oven and roast for 60 minutes to make it juicy and tender. Then, take out the foil and put the chicken on the grill (put the grill tray underneath). Keep roasting the chicken for about half an hour until it gets the crispy, golden skin. As for the traditional Thai way of roasting, it is to light a fire, burn a lot of coal and then put the clay-covered chicken, burn evenly in a small and medium fire for about 90 minutes, then the cooked chicken is soft and delicious without drying up.
7. Make cham cheo: Put in the mortar: 1 tablespoon of salt, 1 teaspoon of indian prickly ash, 1 doi seed with basil/mint, cilantro, cilantro, ginger, pepper, garlic, lemongrass, mix broth and then smash altogether to obtain cham cheo.
8. Display the chicken onto the flat winnowing basket, garnish with some fresh herbs as well as cham cheo. The best way to eat Northwest grilled chicken is tearing with your hands. The golden, tender chicken dipped with doi seed and cham cheo will make you enjoy to the last bite.

Source: Vnexpress