Thai-Style Roast Chicken with Fried Enoki Mushrooms

Ingredients

• Chicken

  • 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)

• Sauce

  • 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
  • 1 tbsp brown sugar
  • 2 tsp (10 ml) fish sauce
  • 1/2 tsp bird’s eye chili pepper, seeded and finely chopped, or more to taste

• Mushrooms

  • 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