From the Queen Mother Cafe in Toronto, as published in The Toronto Star
Marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns. Process until finely chopped. Add oyster sauce, soy sauce and oil; process until combined.
Place chicken in shallow glass baking dish. Brush all over with marinade. Cover with plastic wrap. Marinate at least 1 hour or overnight in refrigerator.
Dipping sauce: Combine water and sugar in saucepan. Bring to boil over medium-high heat, stirring until dissolved. Continue cooking 10 minutes or until reduced and syrupy. Cool completely. Add to food processor with cilantro, garlic, vinegar, lime juice, garlic chili pepper sauce and fish sauce. Process until smooth.
Preheat BBQ to medium high. (If broiling, preheat broiler and cook on wire rack set in baking pan or on cookie sheet.)
Place chicken pieces, skin side down, on greased grill. (Place skin side up if broiling.) Close BBQ lid. Cook about 8 minutes or until skin is crispy and chicken is almost cooked through.
Turn chicken. Close lid; cook chicken 6 minutes more or until cooked through. Chop into 1-inch pieces. Serve with dipping sauce.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6|
|Calories from Fat: 438 (51%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 11g|
|Cholesterol 250.9mg||77 %|
|Sodium 545.4mg||19 %|
|Potassium 638.9mg||17 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 52.1g|
|Protein 52.3g||75 %|
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Calories per serving: 863
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