2 whole young chickens
4 stalks fresh lemon grass
1 tbsp. coarsely chopped fresh ginger
1 oz. garlic, finely chopped (about 6 lg. cloves)
4 shallots
1/2 c. coarsely chopped parsley roots
3 tbsp. brown sugar
1/2 c. coconut milk
2 tbsp. fish sauce
2 tbsp. soy sauce
2 tbsp. oil
Hot sticky rice

GARNISH:

Chinese parsley, cut into 2-inch lengths
Red chili peppers (optional)

Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth.

Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers. Makes 4-6 servings.

NOTE: Ingredients can be found in most Asian grocery stores.