Gai Yang
Just under 1 kg of chicken (can be 3 big pieces of large thighs or breasts (about 300g per piece), if use thighs make incision along the bone on both sides to help marinade and cook throughout)
Marinade
1 teaspoon white peppercorn
3 cloves garlic
3 coriander roots (or a tablespoon of stem)
1/4 cup coconut/palm or brown sugar
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Golden Mountain Seasoning Sauce
2 teaspoons chicken seasoning powder
half a cup of water
a sprinkle of Orange Red food coloring
Grind peppercorn, garlic, coriander roots together into a paste, then combine all marinade condiments together well.
Add chicken and marinade at least 1 hour (better 3 hours or best overnight in the fridge), making sure the liquid is well covering the pieces. You may use ziplock bag and turn around the marinade along the day.
Grill the chicken in a 180 degree Celsius on a wire rack placed in the oven tray. You want the heat to go around the chicken and not sitting in the juice.
Depending on size of the chicken pieces, you may need from 30-40 minutes cooking time. Check and turn the pieces half way for even cooking and browning. Work with your oven. Broil the skin side in the last 3 minutes for crispy and rendered exterior.
Serve with Nam Jim Jaew Sauce and Sweet Chili Sauce.
Nam Jim Jaew Sauce
1 Tablespoon of coconut/palm sugar
1 Tablespoon of hot water to dissolve the sugar, then add
2 Tablespoon of Fish Sauce
1 Tablespoon of Tamarind Juice
1 Tablespoon of Lime Juice
1 Tablespoon of Toasted Rice Powder
1 – 2 teaspoons of Dried chilli powder
a pinch of finely chopped coriander
