As mentioned earlier in my Asian Food Fest ( Thai ) introductory post, Gai Yang is a dish originated from Northeastern Thai ( Isan ) region and Laos and is now a common street food in Thailand. The chicken is firstly marinated and then roasted or barbequed over fire till it's done. I have charcoal at home but i dont have any barbeque grill so oven does the trick again. If this is done using a barbeque grill or a home grill, i am sure it will turn out to be much more delicious with some smokiness from the charcoal. Gai yang is often eaten with sticky rice and also Som Tum too.
The recipe here actually suggested that the chicken to be butterflied but i prefer just to cut them into big chunks. This is a simple marinade which you see consists of some lemongrass but it's really not much of it, just to brighten up the overall flavour. So here it is, my homemade Gai Yang :)
Just a gentle notice, there are still 2 more days left before the Asian Food Fest ( Thailand ) ends on this saturday, nov30, 2013. To those who have submitted, thanks very much for your participation! The submission for entries will be closed this saturday, nov30 at midnight.
Recipe ( from Hot Thai Kitchen )
1 whole chicken ( mine just about 1kg , chopped into 6 large pieces )
1/2 lemongrass stalk, smashed and chopped finely
2-3 cilantro roots, finely chopped
2 cloves garlic
1/4 cup soy sauce
2 tbsp fish sauce
2 tsp dark soya sauce ( i used dark caramel sauce )
1/4tsp ground pepper
Dipping sauce ( Naam Jim Jeaw )
2-3 tbsp fish sauce
2tbsp lime juice
1/2 tsp chilli flakes
2tsp toasted rice powder
1 tbsp cilantro, chopped
Pound lemongrass, cilantro roots, garlic into a paste using a mortar and a pestle. Transfer into a large mixing bowl and add soy sauce, fish sauce, dark soya sauce and black pepper. ( if you spatchcock the chicken, set aside 2 tbsp of marinade in a small bowl. Pry the skin of the chicken breast and pour this 2 tbsp of marinade into the pockets )
Add the chicken pieces into the bowl and rub thoroughly with the marinate. Let it sit for at least an hour or several hours. Bake chicken in an oven at 180C for 30-40 minutes or until cooked. ( i also set the oven to grill at 200C for 7 mins after baking them for 30 minutes )
Put together fish sauce, lime juice, sugar, chilli flakes and stir until sugar dissolves. When almost ready to serve, add in the toasted rice powder and cilantro.
Submitting this post to Asian Food Fest ( Thailand ) November Month hosted by frozen wings