A classic Thai dish, it has simple ingredients yet is full of flavour. It is insanely popular all over Thailand. Food stalls make it slightly different but equally delicious, no doubt. I have tried a fair amount of this dish while I was on my culinary adventure in Thailand.
Gai yang definitely cannot be missed if you are exploring food in the streets of Bangkok, on a market adventure in Chiang Mai, or even satisfying random food cravings while sunbathing on Phuket beaches. It was definitely my favourite lunch. Under the 33°C heat by the beach, someone is cooking your lunch per order. The best grilled chicken I had, paired with fiercely hot Som Tam, warm sticky rice, and cooled down with cold coconut water. Heaven! And the best part is eating it with locals by the beach.
Ingredients are simple and are widely available in your local supermarkets; if not, you can find them online or in dedicated Asian supermarkets. This dish is normally cooked on the bone, but if you prefer it off the bone, make sure it is with skin. Skin is very important when grilling, in my opinion, as the fats from the skin start to render and add flavour. The cut is preferably thighs, or the whole leg with or without bone. I cooked mine two different ways: on the bone and off the bone. They are equally juicy and tender. The best grilled meat needs a little bit of time to marinate; marinate the meat for 4-6 hours or overnight.
Thai grilled meat is always served with nam jim jaew, which is known as Thai BBQ sauce. It is not your typical BBQ sauce. I have shared a few dishes already with this sauce, and it is always my go-to grilled dipping sauce. It is numbingly spicy and full of flavour that will elevate any grilled dish you dip into it. Hope this recipe will excite your taste buds! Happy Cooking!
What you need to get
Coriander seeds - can be purchased in your local supermarkets, either in the world food section or spice section. If not, an Asian supermarket is an option.
Coriander roots - available in an Asian supermarket, either fresh or in frozen form. Ask for assistance if not sure, or you can buy online. If not available, use coriander stems which are available locally.
Palm sugar - you can either get this in block form or in a tub. If not available, use brown sugar.
Dark soy sauce - it is used for intense and darker color.
Fish sauce - available in most local supermarkets in the UK, it'll be in the world food section. Another option is an Asian/Oriental supermarket.
Oyster sauce - local, Asian supermarkets or online are options to buy them.
Tamarind concentrate/tamarind paste - available in Asian/Oriental supermarkets. If you can find the tamarind pulp only (see note below) on how to make the paste. Used for nam jim jaew dipping sauce.
Sticky rice (roasted and ground) - normally you can find this in local supermarkets, world food section, most likely labeled glutinous rice, or alternatively in Asian/Oriental supermarkets. See note below on how to prepare. Used for dipping sauce.
Gai Yang
Full Ingredients: Serves 6
Marinade:
4 chicken legs or 1 kilo chicken thighs
3 coriander roots or coriander stems
4 cloves garlic
1 tsp white peppercorn
1 tsp roasted coriander seeds, lightly crushed
1 asian shallots
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp palm sugar
1 tsp dark soy sauce
Dipping sauce: Nam Jim Jaew
1 lime juice
1tbsp tamarind concentrate /paste
3 tbsp fish sauce
1/2 tbsp to 1 tbsp chilli flakes ( try half first adjust according to heat tolerance)
1 tbsp palm sugar
1 tbsp ground toasted sticky rice (see note below)
1 tbsp chopped coriander leaves
4-6 asian shallots , thinly slice
Method:
In a pestle and mortar, pound coriander roots, garlic, and white peppercorns into a fine paste. This is called the trio paste. It is mostly the base for marinade in Thai cuisine. Set aside. Using the same pestle and mortar, pound lightly the Asian shallot and set aside.
Pan-roast coriander seeds over medium heat. Set aside to cool. Lightly crush using pestle and mortar.
In a large bowl, combine marinade ingredients including the trio paste. Make sure sugar is fully dissolved before adding chicken into the mixture. Mix well; chicken should be fully coated with the mixture. Cover and set aside, letting it marinate for at least 4 hours or overnight.
For dipping sauce: combine ingredients, adjust chili heat accordingly. Sprinkle more ground sticky rice before serving.
Grill chicken over medium heat. Alternatively, cook it in the oven; heat oven to 200°C Fan/400°F/Gas 6 for 35-40 minutes and baste meat halfway. Always make sure to rest meat before serving.
Serve with steamed rice or sticky rice and nam jim jaew. Enjoy!
Note: To make ground toasted sticky rice, place sticky rice in a pan and roast over medium heat, stirring constantly until the rice turns a darker brown and starts smelling like popcorn. Then it is ready; remove from heat and let it cool. Pour it into a pestle and mortar and grind, not pound. If you make more than you need for this dish, keep it in a clean, dry jar with a lid.
To prepare the tamarind pulp, break the block or cut a portion, add hot but not boiling water, and leave it for at least 30 minutes. Break them apart and press using a spoon, mixing it well with the liquid. Strain and press it against the back of your spoon, or if using cheesecloth, squeeze it as much as you can to get the most out of the mixture.