A classic Thai dish, It has a simple ingredients yet full of flavour. It is insanely popular all over Thailand. Food stalls makes it slightly different but equally delicious no doubt. I have tried a fair amount of this dish while i was doing my culinary adventure in Thailand.
Gai yang is definitely can not be missed if you are exploring food in the streets of Bangkok, or Market adventure in Chiang Mai, or even random food cravings while sun bathing in Phuket beaches. It was definitely my favourite lunch. Under the 33° C heat by the beach, and someone is cooking your lunch per order. The best grilled chicken I had, paired with fiercely hot Som Tam , warm sticky rice and cool 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 local your supermarkets, if not you can find them online or 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 starts to render it adds 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 meat for 4-6 hours or overnight.
Thai grilled meat is always serve with nam jim jaew which is known as Thai bbq sauce, it not your typical bbq sauce. I have shared 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 grill dish you dip in to it. Hope this recipe will excite your taste buds! Happy Cooking!
What you need to get
Coriander seeds- can be purchase in your local supermarkets, either in world food section or spice section if not asian supermarket is an option.
Coriander roots- available in an asian supermarket, it is either fresh or in frozen form. ask assistance if not sure. or you buy online. If not available use coriander stems which is available locally.
Palm sugar - you can either get this in a block form or in a tub. If not available use brown sugar.
Dark soy sauce- it is used for intense and darker colour.
Fish sauce - available in most local super market in the uk , it'll be in the world food section. Other option is asian/ oriental super market.
Oyster sauce - local, asian supermarkets or online are an option to buy them.
Tamarind concentrate/ tamarind paste- available in asian/oriental supermarket. 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 supermarket, world food section, most likely labelled glutinous rice, or alternatively asian/ oriental supermarket. See note below 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 same pestle and mortar. Pound lightly the asian shallot and set aside.
Pan- roast coriander seeds over medium heat. Set aside to cool. Lightly crushed using pestle and mortar.
In a large bowl, combine marinade ingredients including the trio paste. Make sure sugar is fully dissolve before adding chicken into the the mixture. Mix well, chicken should be fully coated with mixture. Cover and set aside, let it marinade for at least 4 hours or overnight.
For dipping sauce: combine ingredients, adjust chilli 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 half way. Always make sure to rest meat before serving.
Serve with steam rice or sticky rice and nam jim jaew . Enjoy!
Note: To make ground toasted sticky rice, in a pan place sticky rice and roast over medium heat ,stir constantly until rice turn darker brown and start smelling a popcorn type smell, then it is ready and 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 lid.
To prepare the tamarind pulp, break the block or cut a portion , add hot but not boiling water, leave it for at least 30 minutes. Break them apart, and press using a spoon. and mix it well with the liquid, strain and pressed it against the back of your spoon,. or if using cheese cloth squeeze it as much as you can to get the most of the mixture.