Thailand is the world’s most favored food destination owing to the vivid variety of dishes and their delicate balance of flavors. Each Thai dish is a study in itself and depicts a harmony of three or more of the five fundamental tastes. Gai Yang Grilled chicken is such an amazing dish which infuses spicy, sweet, sour and salty flavors. It is usually served along with Nam Jim Jeaw, a dipping sauce.
Here Is A Simple Recipe To Prepare Thai Grilled Chicken With A Dipping Sauce:
1. Recipe For Gai Yang Grilled Chicken:
Preparation Time: 30 Minutes
Cooking Time: One Hour
Chicken, whole- about one Kg
Light Soy sauce – two tablespoons
Fish sauce – one tablespoons
Palm sugar / brown sugar – one tablespoons
Dark soy sauce – one tablespoon
Garlic – two heads
Red chili, finely sliced- one teaspoon
Lemongrass, white part – two stalks
Fresh lemon juice – one tablespoon
Chinese cooking wine / sherry – two tablespoons
Coriander roots / coriander stems, chopped – four tablespoons
Black pepper corns – one tablespoon
Sesame oil – one tablespoon
Water – quarter cup
Salt to taste
Cut the whole chicken, butterfly style or spatch-cocked. For this, place remove the neck and giblets, and place the chicken, breast side down Cut along either side of the back bone and discard the backbone. Now apply a little force and open up the chicken, flip it and remove the breastbone. Spatch-cocked chicken is ready to be grilled.
Use a mortar and pestle, to pound black pepper corns, garlic and red chilli to a coarse paste. Next add palm sugar, lemon grass and coriander roots to it and pound further. Transfer the ground mixture to a bowl and add light soy sauce, fish sauce, dark soy sauce, fresh lemon juice, Chinese cooking wine sesame oil and water. Alternately, you can grind all the ingredients in a blender, but the flavors are more pronounced when using a mortar and pestle.
Add salt for seasoning and transfer the marinade to a large plastic zip lock pouch. Place the whole chicken inside the pouch, seal it and massage the chicken all over with the marinade. Keep in refrigerator for at least two hours. Taste improves if marinated overnight.
Light up a charcoal grill or a gas grill and place the marinated chicken, skin side up, over it. Keep flipping every five minutes until the chicken is cooked through. If you have a meat thermometer, grill until the temperature at the core is 165 degrees Fahrenheit. Allow it to rest for at least twenty minutes before cutting and serving.
2. Recipe For Nam Jim Jeaw (Dipping Sauce):
Preparation Time: 10 Minutes
Total Time: 15 Minutes
Tamarind pulp – size of one medium lemon
Warm water – half cup
Palm sugar, finely chopped – two tablespoons
Fish sauce – two tablespoons
Freshly squeezed lemon juice – one tablespoon
Red chili, finely chopped – one teaspoon
Green onion, finely chopped – one tablespoon
Cilantro, finely chopped – tablespoons
Salt to taste
For Khao kua / roasted rice powder:
Sticky rice – two tablespoons
Place a pan over medium heat and add the sticky rice grains. Dry roast it until it starts turning brown and a nice roasted aroma is released. Remove from heat and keep aside to cool. Once it I cool, pound it to form a grainy powder.
Soak the tamarind pulp in half a cup of warm water. Squeeze with your hands to extract the pulp. Sieve the tamarind juice and discard the fibrous part. Keep aside.
Pound the palm sugar coarsely and add the prepared tamarind juice. Stir until the palm sugar dissolves completely. Stir in the roasted rice powder. Now add the fish sauce, lemon juice, red chilies, green onions and cilantro. Check for seasoning and serve along with Gai Yang grilled chicken.