Vietnamese/Thai Baked Chicken

Ingredients
- 5 lbs chicken thighs
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 1/2 tbsp lime juice
- lime zest
- 6 cloves garlic
- 1 small bunch cilantro
- 1 inch peeled ginger
- 4 stalks lemongrass
- 4 kafir lime leaves, galangal (optional)
- 2 tbsp oil

Directions
1. Combine marinade ingredients in blender - blend until smooth
2. Marinate chicken for several hours
3. Heat oven to 425F, place chicken on wire rack over lined baking sheet. Bake about 35 minutes, or until meat temperature is 155-160F

Hainanese Chicken Rice and Chili Sauce

Ingredients
- 1 whole chicken, quartered
- 9 cups of cold water (or enough to cover)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp salt
- white pepper
- 3 inch ginger, sliced
- 3 green onions
- 2 pandan leaves

- minced garlic
- minced ginger
- rice

- sambal olek
- lime juice
- 3 inches ginger peeled
- 3 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp sugar (or to taste)
- rice wine vinegar (to taste)
- chicken stock (to desired consistency)

Directions
Chicken
- Put all ingredients into pot and bring to simmer, skim scum off the surface
- Simmer on low heat until breast is 155F and thigh 165F
- Take out and cut into pieces
- Serve chicken broth on side

Rice
- sautee garlic and ginger until fragrant
- add to rice cooker with rice
- use chicken stock (and oil) to cook rice

Chili Sauce
- put all ingredients into blender and several tbsp chicken stock and blend until smooth
- adjust sugar and vinegar to taste