1 1/2 cups sliced lemongrass (6 stalks). We do not have that in Italy, so substituted Erba Luisa, also known as Lemon Verbena
1/2 cup fresh lime juice
1/4 cup rice vinegar (we used white wine vinegar)
1/4 cup sugar
1 tablespoon finely grated lime peel
2 tablespoons vegetable oil
1/2 cup chopped shallots (2 – 3 large); we substituted chopped onion
1/2 cup chopped peeled fresh ginger
1 1/2 cups thinly sliced kumquats, seeds removed
1 small, very hot red chile, sliced very thinly
2 tablespoons sugar
4 teaspoons turmeric
1 teaspoon cayenne pepper
3 boned chicken halves, or 3 boneless breasts and 6 boneless thighs (with skin) (we left some bones in, and it was just fine…)
Chopped fresh cilantro
To make the dressing:
Bring the first five ingredients to a boil in a medium pan over high heat, stirring until the sugar dissolves. Cool the syrup and then strain it into a small bowl.
Heat the vegetable oil in a large saucepan over medium heat. Add the shallots and ginger and saute for 5 minutes. Add the kumquats and lemongrass syrup; simmer for 1 minute. Remove from heat. Mix in the chile pepper. Add salt and pepper to taste.
Place a large rack on a large rimmed baking sheet. Mix the sugar, turmeric and cayenne in a small bowl. Sprinkle the chicken on both sides with salt and a generous amount of the spice mixture Arrange the meat, skin side down, on the rack, and let stand at room temperature 2 hours (or cover and chill overnight).
Preheat broiler. Broil the chicken on the rack on the baking sheet until beginning to brown, about 5 minutes. Turn the chicken over and broil until the skin is charred, about 5 minutes. (If using chicken parts, the first broil will take only about 1 or 2 minutes). Remove from broiler.
Transfer chicken halves to a board and cut each into 4 pieces; cut breasts in half; leave thighs whole. Arrange chicken on platter and spoon dressing over the top. Sprinkle with cilantro.