Thai sticky chicken & ribs

Latest comments and suggestions

• Sue

  28 May 2011

  Sue rated and commented on this recipe

  

  Delicious flavour but disappointingly 'unsticky'. The marinade seemed to become quite watery rather than thick and sticky. I'm wondering whether this was due to the juices from the chicken thighs. It was so delicious that I am making it again tonight for friends but am going to try cooking the ribs and the chicken in separate trays to see if that makes a difference.

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• Sam R

  04 June 2011

  Sam R rated and commented on this recipe

  

  simply lush! My coriander-hating husband had second helpings, and my friend went and bought her own copy of the magazine so she could make it the following week - need I say more??

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• Sam R

  04 June 2011

  Sam R commented on this recipe

  Forgot to say that this would go really nicely with the spicy cucumber salad (June 2007) rather than the mint and lime salad suggested in the magazine article. The mint salad was ok, but the cucumber salad is much tastier with a refreshing juicy crunch.

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• sabrina74

  14 July 2011

  sabrina74 rated and commented on this recipe

  

  I love this dish have made it twice and had it requested lots more times, its an easy entertaining , all the real prep is done the day before, just adore the clear sauce makes it sooo authentic tasting, give it ago and hear the complaints come in, oh btw my ribs never get sticky but we dont mind.

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• Hezz

  01 August 2011

  Hezz rated and commented on this recipe

  

  Did the whole thing We absolutely loved it. MY husband went as far as to say one of the best things i`ve ever made & thats saying something, as he loves most things i make!! The ribs were sticky & Delicious. will make again.

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• Cook to Unwind

  23 October 2012

  Cook to Unwind commented on this recipe

  I cooked this over the weekend for lunch with friends on our boat. It was delicious. I made it with drumsticks only, so that it was easily handled without cutlery & plates ie. part of a selection of finger food. I'll definitely be cooking it again. I will be making sure we have plenty of serviettes though to wipe up the sticky fingers.

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Ingredients

• 3 small green chillies , chopped
• small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
• 3 garlic cloves , chopped
• 3cm/1 ¼ inch piece ginger , chopped
• 1 tsp ground turmeric
• 2 tbsp soy sauce
• 4 tbsp fish sauce
• 8 tbsp palm or soft brown sugar
• 2 tbsp clear honey
• 4 chicken thighs , skin on
• 2 slabs pork loin ribs, about 1kg/2lb 4oz
• steamed rice , to serve

CHILLI-LIME SAUCE

• 200g caster sugar
• 1 garlic clove , finely sliced
• 3 tbsp white vinegar (rice or wine)
• juice 1 lime
• 1 tbsp fish sauce
• 1 red bird's-eye chilli , finely sliced
• handful coriander leaves (from coriander in the marinade), chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Ingredients

• 3 small green chillies , chopped
• small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
• 3 garlic cloves , chopped
• 3cm/1 ¼ inch piece ginger , chopped
• 1 tsp ground turmeric
• 2 tbsp soy sauce
• 4 tbsp fish sauce
• 8 tbsp palm or soft brown sugar
• 2 tbsp clear honey
• 4 chicken thighs , skin on
• 2 slabs pork loin ribs, about 1kg/2lb 4oz
• steamed rice , to serve

CHILLI-LIME SAUCE

• 200g caster sugar
• 1 garlic clove , finely sliced
• 3 tbsp white vinegar (rice or wine)
• juice 1 lime
• 1 tbsp fish sauce
• 1 red bird's-eye chilli , finely sliced
• handful coriander leaves (from coriander in the marinade), chopped

PER SERVING

533 kcalories, protein 35g, carbohydrate 39g, fat 27 g, saturated fat 9g, fibre 0g, sugar 38g, salt 3.33 g

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