Thai-Style Roast Chicken with Fried Enoki Mushrooms | RICARDO

Ingredients

• 2 garlic cloves, halved
• 3 tbsp lemongrass, chopped
• 3 tbsp cilantro stems, chopped
• 1 tbsp fresh ginger, chopped
• 2 tsp bird’s eye chili pepper, seeded and chopped, or more to taste
• 3 tbsp (45 ml) soy sauce
• 3 tbsp (45 ml) lime juice
• 1 tbsp (15 ml) fish sauce
• 1 tbsp brown sugar
• 1 chicken, about 4 lb (1.8 kg)
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) soy sauce
• 2 tbsp cilantro leaves, finely chopped, plus more for serving
• 2 tbsp green onion, thinly sliced, plus more for serving
• 1 tbsp (15 ml) lime juice
• 2 tsp (10 ml) fish sauce
• 1/2 tsp bird’s eye chili pepper, seeded and finely chopped, or more to taste
• 2/3 cup (110 g) rice flour
• 6 tbsp (50 g) cornstarch
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (150 ml) ice water
• 5 oz (140 g) enoki mushrooms, trimmed
• Vegetable oil, for frying