Gai yang

AT A GLANCE

  • Serves 4 people

  • 350 gm white glutinous rice, soaked overnight in cold water
  •  
  • Gai yang
  • 4 garlic cloves, coarsely chopped
  • 4 coriander roots, scraped
  • 1 lemongrass, white part only finely chopped
  • 1 tsp coarsely ground white pepper
  • 30 gm tamarind pulp, dissolved in 50ml hot water, strained (solids discarded)
  • 15 gm light palm sugar, crushed
  • 2 tbsp fish sauce
  • 1 free-range chicken (about 1.5kg), butterflied and lightly tenderised with a meat mallet
  •  
  • Dipping sauce
  • 4 garlic cloves
  • 1 coriander root, scraped
  • 1 long red chilli, coarsely chopped
  • 375 ml (1½ cups) rice vinegar
  • 220 gm (1 cup) white sugar
01   For gai yang, process garlic, coriander, lemongrass and pepper until finely chopped. Transfer to a non-reactive container with tamarind, palm sugar and fish sauce. Slash chicken at intervals with a large knife then add to tamarind mixture, turn to coat, rubbing with marinade, refrigerate to marinate (overnight).
02   Meanwhile, for dipping sauce, pound garlic, coriander root and chilli in a mortar and pestle to a paste. Transfer to a saucepan with vinegar, sugar and 200ml water and cook over high heat until sauce is syrupy (15-20 minutes). Refrigerate until required.
03   Preheat a coal barbecue or char-grill pan to high heat. Grill chicken, turning regularly, until charred and cooked through (25 minutes). Cut into portions and keep warm.
04   Meanwhile, drain glutinous rice and cook in a large steamer lined with muslin over a saucepan of boiling water until fluffy and sticky (20 minutes). Serve with chicken and dipping sauce.

Topics:

CHICKEN, RICE, MAIN, TAMARIND, DRINK SUGGESTION, CHILLIES, GARLIC, CORIANDER, LEMONGRASS, THAI, SUMMER

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

COLD, REFRESHING LAGER. , suggested by MAX ALLEN

FEATURED IN

Feb 2011

Feb 2011

View Full Site