Family friendly Main Asian

Barbecued chicken (gai yang)

Name: Barbecued chicken (gai yang)
Yield: 6
Cuisine: /asian
Ingredients: 5 thick lemongrass stems (white part only), thinly sliced; 3 garlic cloves, roughly chopped; 4 coriander roots (from a bunch of fresh coriander), chopped; 1/2 cup (125ml) CARNATION Light & Creamy Evaporated Milk; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 2 teaspoons caster sugar; 1 teaspoon black peppercorns; 6 chicken thigh fillets; Steamed jasmine rice & sweet chilli sauce, to serve

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by delicious. team

delicious. team

Oct 03, 2015

Recreate Thailand with this Asian barbecued dish by restaurateur Jimmy Shu. It's packed with traditional Thai flavours and served with a side of jasmine rice.

5 thick lemongrass stems (white part only), thinly sliced
3 garlic cloves, roughly chopped
4 coriander roots (from a bunch of fresh coriander), chopped
1/2 cup (125ml) CARNATION Light & Creamy Evaporated Milk
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 teaspoons caster sugar
1 teaspoon black peppercorns
6 chicken thigh fillets
Steamed jasmine rice & sweet chilli sauce, to serve

Method

1.

Place the lemongrass, garlic and coriander roots in a blender and blend to form a paste. Add the evaporated milk, oyster sauce, fish sauce and caster sugar, and process to combine.
2.

Transfer the marinade to a glass or ceramic bowl, add the peppercorns and chicken, and turn to coat. Cover with plastic wrap and marinate in the refrigerator for 2-3 hours.
3.

Preheat the oven to 190°C and lightly grease a baking tray.
4.

Drain the chicken from the marinade and place the fillets on the prepared tray. Bake in the oven for 20-25 minutes until browned and cooked through.
5.

Rest for 2 minutes. Slice each piece of chicken and arrange on a banana leaf if desired. Serve with rice and sweet chilli sauce.