Gai Yang
Savor the bold flavors of Gai Yang: juicy grilled chicken marinated with garlic, lemongrass, and a hint of spice!
Ingredients
- 2 kg chicken, preferably divided into 4 large pieces
- 2 tbsp fish sauce
- 4 garlic cloves
- 2 stalks lemongrass, only the pale part, finely chopped
- 2 tsp turmeric
- 1 tsp white pepper
- 2 tbsp palm sugar or cane sugar
- 2 tbsp neutral oil
- 1 onion, finely chopped
- 3 tbsp lime juice
- 2 tbsp fish sauce for dipping sauce
- 1 handful coriander, roughly chopped
How to make it
- Put the garlic, lemongrass, turmeric, white pepper, palm sugar, neutral oil and 2 tbsp fish sauce in a mortar or bowl and work them into a fragrant paste. Stir in the finely chopped onion and rub the mixture all over the chicken pieces, including under the skin where you can. Leave to marinate for at least 1 hour, or overnight for a deeper flavour.
- Heat a grill or barbecue to medium heat and oil the grate lightly. Pat the chicken skin dry before it goes on the heat so it browns well.
- Grill the chicken skin-side down first for 8-10 minutes, then turn and continue cooking slowly, turning now and then, until the skin is deep golden and crisp and the meat is cooked through, about 35-45 minutes in total.
- Move any pieces that brown too quickly to a cooler part of the grill so the outside does not burn before the middle is done. The chicken is ready when the juices run clear and the thickest part feels firm but still juicy when pressed.
- Mix the lime juice with the remaining 2 tbsp fish sauce to make a sharp, salty dipping sauce.
- Rest the chicken for 5 minutes, then serve the pieces on a flat plate with the dipping sauce spooned beside them and the chopped coriander scattered over the top.
