Serves 4

The basil is just barely cooked so that it retains its lively character and color, so make sure to find absolutely fresh leaves for this recipe — nothing limp or beginning to brown. Don't use stems either.

Fragrant Roast Chicken

For the marinade:

½ cup fish sauce

½ cup sweet dark soy sauce

2 tablespoons crushed garlic

2 tablespoons freshly grated gingerroot

1 tablespoon freshly ground black pepper

For the stuffing:

½ cup freshly grated ginger

½ cup fresh grated galangal

½ cup sliced bruised lemongrass stalks

½ cup chopped cilantro

½ cup chopped mushrooms

1 roasting chicken, cleaned and patted dry

  1. Combine all of the marinade ingredients in a plastic bag large enough to hold the whole chicken. Add the chicken, making sure to coat the whole bird with the marinade. Place the chicken in the refrigerator and leave overnight.
  2. Remove the chicken from the plastic bag, reserving the marinade.
  3. Place all of the stuffing ingredients in a large mixing bowl. Stir in the reserved marinade.
  4. Stuff the bird's cavity and place it breast side up in a roasting pan. Place the roasting pan in a preheated 400 degree oven and roast for 50 to 60 minutes, or until the juices run clear.

illustration Picking Lemongrass

To choose fresh lemongrass, look for stalks that are firm, full, and pale green. The color indicates freshness. Bend the stalk slightly and smell it. It should be very fragrant.