Broiled Or Grilled Marinated Chicken (Gai Yang)
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Categories

  • Asian
  • Fowl
  • From Afghanistan to Zimbabwe
  • BBQ Poultry
  • Street Food
    • Broiled Or Grilled Marinated Chicken (Gai Yang)

    Kai yang or gai yang, also known as kai ping or gai ping, or pīng kai, is a dish originating from the Lao people of Laos and Isan, but it is now commonly eaten throughout the whole of Thailand.

    A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.

    Ingredients

    • FOR THE MARINADE:
    • 3 tbs Minced cilantro root
    • 3 tbs Fish sauce
    • 3 tbs Chinese light soy sauce
    • 2 tbs Fresh lime juice
    • 1 tbs Freshly ground black pepper
    • 2 tbs palm sugar
    • 1 tbs Minced garlic (3 cloves)
    • -
    • GAI YANG SAUCE
    • 1.5 tablespoons toasted rice powder*
    • 1.5 tablespoons chili flakes
    • 1 tablespoon sugar
    • 3 tablespoons fish sauce
    • 8 tablespoons tamarind watered down (really to taste)
    • -
    • 2 lb Chicken legs or breasts - skin and fat removed

    Directions

    1. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor.
    2. Blend until smooth and pour into a shallow, non aluminum dish.
    3. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
    4. Preheat the broiler or prepare a charcoal or gas grill.
    5. Drain the chicken and reserve the marinade for basting.
    6. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Skewers may also be used.
    7. Turn the chicken and baste with the reserved marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.
    8. Discard any leftover marinade.  

     
  • *Khao khua, or toasted rice powder, is a common ingredient used in numerous dishes mostly as a thickene
    1. Take 150 grams of sticky rice
    2. Heat a frying pan or wok on medium heat.
    3. Add the plain raw sticky rice (not rinsed) to the hot pan, and dry roast, slowly stirring continuously. After about 10 minutes, the grains of rice should begin to turn from milky white to golden yellow, and they should also start to smell like popcorn.
    4. Keep dry frying for about 15 minutes, until the sticky rice is golden in color, then remove from heat and set aside.
    5. To grind the sticky rice into powder, grind it in a food processor to a course powder.

    Stores up to 1-2 weeks in a dry container.

  •  
    Make the sauce:
    1. Add some hot water to a bowl containing the tamarind pulp and start to work the tamarind until it turns into a thick soupy consistency.
    2. To the tamarind, you add khao kua, chili flakes, a bit of sugar, and fish sauce.

     

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