Chicken Asian

Gai yang (grilled coriander and garlic chicken)

Name: Gai yang recipe (grilled coriander and garlic chicken)
Yield: 4
Cuisine: /asian
Ingredients: 1 tsp white peppercorns; 1 tsp salt; 40.00 ml chopped coriander root or stem; 60.00 ml chopped garlic; 20.00 ml palm or brown sugar; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 120.00 ml fish sauce; 20.00 ml vegetable oil; 1 small chicken, about 450g; 40.00 ml sweet fish sauce (nahm pla waan); 250g palm or brown sugar; 40.00 ml water; 1/4 tsp shrimp paste; 2.5cm piece cassia bark, toasted; 1 star anise, toasted; 2 dried bird’s-eye chillies, toasted; 20.00 ml dried shrimp; 20.00 ml fried shallots; 20.00 ml fried garlic

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P103 Grilled Coriander and Garlic Chicken

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by John Chantarasak

AUTHOR

Jul 05, 2022

“Thai grilled chicken is an absolute delight and, in my opinion, is far superior to other grilled chicken dishes from around the world. The dish hails from Isaan, where barbecuing over fire is a main cooking method. However, gai yang is eaten in every corner of Thailand, served with green papaya salad (som tam) and sticky rice (khao niaw). The success of this recipe relies on a few processes, but with some planning ahead it is relatively simple to pull off and is great for sharing with family and friends.”

1 tsp white peppercorns
1 tsp salt
2 tbs chopped coriander root or stem
3 tbs chopped garlic
1 tbs palm or brown sugar
1/2 tsp ground turmeric
1/2 tsp ground coriander
3 tbs fish sauce
1 tbs vegetable oil
1 small chicken, about 450g
2 tbs sweet fish sauce (nahm pla waan)

Sweet fish sauce (nahm pla waan)

250g palm or brown sugar
2 tbs water
1/4 tsp shrimp paste
3 tbs fish sauce
2.5cm piece cassia bark, toasted
1 star anise, toasted
2 dried bird’s-eye chillies, toasted
1 tbs dried shrimp
1 tbs fried shallots
1 tbs fried garlic

Method

1.

Pound the white peppercorns and salt in a pestle and mortar to a fine powder, then add the coriander root and garlic and pound to a smooth paste. Add the sugar, turmeric, ground coriander, fish sauce and oil, and mix until combined and smooth.
2.

Using a pair of heavy-duty scissors, cut the chicken along the backbone to butterfly the bird. Place the chicken, breast-side up, on a cutting board.
3.

Gently, but with some authority, press down on the chicken using the palm of your hand so that the chicken becomes flattened. Rub the marinade all over the chicken, coating it thoroughly, then leave to marinate in the refrigerator for at least 6 hours or overnight.
4.

For the sweet fish sauce, heat the palm sugar and water together in a large saucepan over a low heat until the sugar has completely dissolved. Add the shrimp paste, fish sauce, cassia bark, star anise and dried chillies, then bring to a simmer and cook for 5 minutes or until slightly reduced. Stir through the dried shrimp, fried shallots and fried garlic, then transfer to a container and leave to infuse for at least 2 hours before using. This recipe will make more than required, but will keep indefinitely in an airtight container in the refrigerator. Remove from the refrigerator 1 hour before using to allow the caramel to come to room temperature, or gently warm in a pan to a pouring consistency.
5.

When ready to cook, prepare a charcoal grill (barbecue), then cook the chicken over a medium heat for 15-20 minutes until cooked through. To do this, start by placing the cavity side of the chicken on the grill and leave for two-thirds of the cooking time; the bones will protect the delicate white flesh from overcooking and becoming dry. Flip the chicken over so that it’s breast-side down, and cook for the final one-third of the cooking time to colour the skin a golden brown. Leave the chicken to rest in a warm spot for 5 minutes.
6.

Before serving, use a pastry brush to liberally glaze the chicken with the sweet fish sauce. Transfer to a cutting board and carve into pieces. I would suggest halving the chicken down the middle of the breastbone and removing the legs, then separating the legs and thighs through the joint. Remove the smaller drumsticks and wings, then cut the breast through the bone into 2-3 pieces.