Thai lemongrass chicken

Ingredients for 4 servings:

• 3 tbsp sea salt
• 2 ½ tbsp sugar
• 2 ½ liters of water
• 4 chicken legs
• 4 stalks of lemongrass
• 2 cloves garlic
• 1 tsp white pepper
• 3 tbsp soy sauce, light
• 3 tbsp olive oil
• 1 ½ tbsp sugar, brown

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 16 hours 30 minutes

Adapted from a recipe by Piyarit Sudsakorn. Dissolve sea salt and sugar in warm water, then let the water cool completely. Place the chicken drumsticks in a suitable bowl (or a freezer bag), cover with water, and brine for at least 10 hours. To make the paste, chop the lemongrass and garlic and blend with the other ingredients in a blender until a paste forms. Remove the chicken from the brine and rub it thoroughly with the lemongrass paste. Marinate for another 5 hours in the refrigerator. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and roast the chicken for about 60 minutes, or until the skin is crispy. Serve with spaghetti tom yam (recipe in my profile).