Ingredients.

• 3 lbs of chicken.
• 2 chilli.
• 2 teaspoons of wild pepper.
• 1 teaspoon of salt.
• 2 teaspoons of chicken stock powder.
• 3 lemongrass (cut into small pieces).
• 1 ginger (pelled).
• 5 lime leaves (cut into chiffonade).
• A bunch of mint (cut into chiffonade), cullantro (cut into chiffonade).
• For dipping sauce: salt, wild pepper, chilli and fresh lime juice.

Instructions.

• Roast well wild pepper until crispy, then grind using a mortar and pestle.
• Grilled chilli until the skins are lightly charred on all sides.
• Pounding ginger.
• Prepare the mixture: put wild pepper, lemongrass, salt, chilli, ginger, mint, cullantro, lime leaves, chicken stock powder into the mortar, crushed it with pestle.
• Marinade the chicken with the mixture for about 30 minutes for soak up.
• Preheat the oven at 250 °C for about 20 minutes, cook on each side for about 20 minutes or until golden.
• Prepare the dipping sauce: Mix well salt, wild pepper, fresh lime juice and chilli (optional).
• Serve with dipping sauce.

And done, hope you enjoy!