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Thai Cuisine With Bammut: Gai Yang (Grilled Chicken), Gai Yang Saucem, Nam Jim Jaew (dip) And Sticky Rice

Thai cuisine with Bammut: Gai Yang (Grilled Chicken), Gai Yang Saucem, Nam Jim Jaew (dip) and Sticky Rice

GAI YANG
Serves 5

INGREDIENTS:    

tbsp = tablespoon

1 whole chicken
½ tbsp white peppercorns
½ tbsp black peppercorns
6 cloves garlic
½ tbsp salt
3 tbsp fish sauce
1 tbsp finely chopped palm sugar or brown sugar
3 coriander roots or 6 coriander stems
1 tbsp black soy sauce or dark soy sauce
2-3 dl water

PREPARATION:

  1. Preheat the oven to 220°C and place the rack so that the chicken will be in the middle of the oven. I recommend using an oven thermometer to make sure you are at 220°C, most ovens are inaccurate, and if it’s too hot, the skin might burn too quickly.
  2. Make the marinade: Pound peppercorns into a fine powder. Add garlic, coriander roots and salt; pound into a fine paste. Add palm sugar and pound until mostly dissolved. Add fish sauce, black soy sauce and water, stir to combine.
  3. Prep the chicken: Trim off any large pieces of fat near the cavity opening of the chicken and tweeze off any leftover pin feathers. Spatchcock the chicken by removing the spine of the chicken with kitchen shears and then flattening the chicken out. Chop the spine up into chunks, discard the tail end.
  4. Sit the chicken up in a wide, large mixing bowl. Insert your finger under the skin of the breasts to separate it from the meat. Pour about 1 Tbsp of the marinade under each side of the breast skin, rubbing the skin to distribute the marinade evenly. Do the same with the thigh skin, and pour 1 Tbsp of marinade into each side of the thigh as well. Place the chicken skin-side down and pour the remaining marinade over the chicken. Rub the marinade all over the inside of the chicken, then turn the chicken around and rub the skin. Let the chicken marinade, skin-side down, for at least 30 min. at room temperature. Halfway through, turn the chicken around to re-distribute the marinade evenly around the chicken.
  5. Remove the chicken from the marinade and place the on the herbs, skin side up. (Reserve the marinade). Rub or brush the skin with oil all over. Roast chicken for 45 minutes to 1 hour, depending on the size of your chicken. If the skin darkens too quickly, you can reduce the temperature to 190°C.
  6. The chicken is done when a thermometer inserted into the thickest part of the breast registers 72°C. When done, place the chicken onto a plate to rest.

***

GAI YANG SAUCEM, Nam Jim Jaew
Serves 5

INGREDIENTS:    

tbsp = tablespoon

1.5 tbsp khao kua (Toasted rice)
1.5 tbsp chili flakes
1 tbsp of sugar
3 tbsp fish sauce
8 tbsp tamarind juice made from tamarind paste and water.
Few sprigs of cilantro

PREPARATION:

  1. Get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
  2. In a bowl, mix 1.5 tbsp of khao kua (toasted sticky rice), 1.5 tbsp of chili flakes, 1 tbsp of sugar, 3 tbsp fish sauce, and 8 tbsp of tamarind juice. Mix all of the ingredients together.
  3. After mixing up the sauce, make sure you taste test. You’re looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.

***

Sticky Rice

Serves 5

INGREDIENTS:   

2 cups glutinous rice

3 ½ cups water

¾ tsp. salt

PREPARATION:

  1. Soak the rice in water for a least 30 min.
  2. After rice has soaked, add salt and stir. Turn heat on high. (If you prefer to steam your sticky rice instead of boil it: drain at this point and transfer the rice to a steamer. Cover and steam over high heat for 30 to 45 minutes, or until rice is translucent and soft)
  3. Once water begins to bubble at a gentle boil, turn heat down to medium-low so that it is just nicely simmering. Place the lid askew, allowing some of the steam to escape. Simmer the rice in this way for 10 minutes.
  4. After 10 minutes, use a fork to pull the rice aside. Look down into the gap you’ve made. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5 to 10 minutes, or until all the water has been absorbed by the rice.
  5. When all the water is gone, turn off the heat but leave the pot on the burner. Place lid on tight and allow rice to sit for 8 to 10 minutes, or until you’re ready to eat. The heat in the pot will steam cook the rice, finishing it off perfectly.
  6. Tip: the rice will stay warm in this way for up to 2 hours, which is convenient when you’re cooking other dishes, and great when you’re expecting dinner guests!

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