Thursday, November 28, 2013

Thai BBQ Chicken ( Gai Yang )


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 )
Ingredients
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
2tsp sugar
1/2 tsp chilli flakes
2tsp toasted rice powder
1 tbsp cilantro, chopped

Method:
For Marinate
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 )

Dipping sauce
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


14 comments:

  1. Hi Lena, I like your post on Gai Yang, simple, easy and yummy esp. with the sauce.

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  2. Lena, your Gai Yang looks good. It looks like those smokey chicken wings you can find at those stalls selling satay and chicken wings. Absolutely love it!

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  3. i woke up starving... and your chicken is adding on to the starvation... this is so beautiful!!

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  4. Hi Lena , yummy and delicious , thanks for sharing :)

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  5. Lena, I must try this! Recipe and method is so simple but yields a tasty chicken treat :)

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  6. This recipe look simple and yet flavourful in taste, Im sure of. Would I try this? You bet!!

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  7. Lena , those chicken wings look flavorful - simple yet so delicious ! Looking at all the entrees , Thai cuisine is certainly one of the best in the world :D I'm gonna check some of my fave and cook it sometime , hopefully !

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  8. Look at the seasonings, I am sure this Thai chicken is finger lickin good!

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  9. i love chicken wings.. i could finish the whole plate all by myself with a glass of beer.

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  10. Hi Lena,
    Looks so mouth-watering! And so many dishes from everyone! If this is a real Thai Party, I would put on weight! Haha!
    Will be linking my last entry tomorrow, in a short while actually! :)

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  11. Wow, another delicious-looking chicken dish! You love chicken just as much as we do here, hahaha! Very nice!

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  12. Finger licking good chicken wings! I wish I could reach into the screen and have a few.

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