Gai Yang Recipe Epicuriouscom Food

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
• Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
• You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
• The next day, take the chicken out 1 to 2 hours before you're ready to grill.
• In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
• Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
• Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)

Steps:

• For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
• For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
• Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
• Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
• Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
• Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
• Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
• If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
• In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
• Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
• The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
• Put the chicken on the grill and begin cooking!
• Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
• Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
• Take the chicken off the grill, and dismantle the bamboo supports.
• If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
• Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
• In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
• Mix all of the ingredients together.
• After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
• Top off your gai yang sauce with some chopped up cilantro.
• Happy eating!

ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)

Steps:

• In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
• Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

GAI YANG

Steps:

• With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces. If using chicken legs, cut each leg into 2 pieces, drumstick and thigh. (You may instead ask your butcher to cut up the chicken.)
• With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste. In a large bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 45 minutes.
• Prepare grill (or preheat broiler).
• Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken. Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more. (Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
• Serve chicken with dipping sauce and rice.

GAI YANG: GRILLED CHICKEN

Steps:

• Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
• For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
• Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.

THAI-STYLE GRILLED CHICKEN (GAI YANG)

Steps:

• Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside. Place chicken halves flat on a cutting board. Insert two metal skewers into each chicken, running parallel through the legs and the breasts. Transfer chicken to a casserole dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to over night. When ready to cook, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 3 minutes longer (be careful, the skin is very prone to burning). If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn. Transfer chicken to a cutting board and allow to rest for 5 minutes.

GAI YANG ISAN (THAI GRILLED/BARBECUE CHICKEN NORTH EAST STYLE)

Steps:

• Up to 4 hours prior to serving, make the dipping sauce. Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic and simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
• When ready to cook, combine garlic cloves, pepper, cilantro, ginger and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste.
• Transfer to a large bowl. Stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
• Preheat grill to medium. Oil the grill rack using a folded paper towel coated in vegetable oil. Hold it with tongs and rub it over the rack.
• Remove the chicken from the marinade, discarding marinade. Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
• Optional: Preheat broiler to high. Place chicken in a roasting pan, discarding marinade. and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 8 minutes more.
• Serve the chicken with the dipping sauce.