Kai Yang

[LaReina]

Does anyone have a good recipe for making Kai Yang? I would like to try it at home..

Thanks

[BambinA]

Gai Yang /Grilled chicken Thai style /Thai Barbecue Chicken

Ingredients

2 lb chicken fryer (breast, drumstick, thigh and wing)

1/3 cup Thai oyster sauce

6 cloves garlic (minced)

1 tsp black pepper

1 tbsp Thai soy sauce (Healthy Boy brand is recommended)

1 tbsp sugar

1 tsp sea salt

1/4 cup minced lemon grass (optional)

Preparation

Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl. Mix ingredients together thoroughly and apply as a marinade to the chicken. Refrigerate for at least 15-20 minutes (or overnight).

Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning. (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.)

Remove from grill and serve with chili sauce / fish sauce-issaan style / dipping sauce for chicken

Serves 4.

[tutsiwarrior]

Gai Yang /Grilled chicken Thai style /Thai Barbecue Chicken

Ingredients

2 lb chicken fryer (breast, drumstick, thigh and wing)

1/3 cup Thai oyster sauce

6 cloves garlic (minced)

1 tsp black pepper

1 tbsp Thai soy sauce (Healthy Boy brand is recommended)

1 tbsp sugar

1 tsp sea salt

1/4 cup minced lemon grass (optional)

Preparation

Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl. Mix ingredients together thoroughly and apply as a marinade to the chicken. Refrigerate for at least 15-20 minutes (or overnight).

Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning. (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.)

Remove from grill and serve with chili sauce / fish sauce-issaan style / dipping sauce for chicken

Serves 4.

bambi...where do you get all these fabulous recipies? Please enlighten...

(mmmm, yessss....I would like a breast and a thigh dribbled over with oyster sauce and oooohhhh la la...) in strictly culinary fashion, of course...

[LaReina]

Thanks Bambina, I really appreciate it! I will be trying it this weekend!

Ohh and when you say lemon grass... are you referring to the leaves? or the leaves and root?

Edited August 22, 2006 by LaReina

[BambinA]

bambi...where do you get all these fabulous recipies? Please enlighten...

from templeofthai.com

this Gai yang is an issan style .. there is one recipe, southern style.. too complicate and spicy .. so i did not post it

i choose this recipe coZ its easy

Thanks Bambina, I really appreciate it! I will be trying it this weekend!

Ohh and when you say lemon grass... are you referring to the leaves? or the leaves and root?

for the lemon glass we dont use the leaves .. look at the foto , cut leaves off more

[LaReina]

Fantastic and extremely tasty..

Thanks again!

[sabaijai]

Some recipes pound the seasonings into a paste before marinating.

I also know a few cooks who add coriander leaf to the marinade. The combination of coriander leaf and fresh cracked black pepper makes the best kai yaang, for my taste buds.

I do like the southern recipe too, in which they add freshly crushed coriander seeds.

[BambinA]

Fantastic and extremely tasty..

Thanks again!

you're welcome

this one is southern style

Thai-Style Marinated Barbeque Chicken

1 tbsp finely chopped cilantro roots (or substitute with bottom stems)

8 large cloves garlic, finely chopped

3 shallots, finely chopped

2 tsp white peppercorns, freshly ground

1 tbsp coriander seeds, freshly ground

2 tsp yellow curry powder

2-3 tbsp fish sauce (nahm bplah), to taste

1-2 tsp sugar, to taste

1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces

Coconut milk for basting chicken while grilling (about 1/2 cup)

Buy a granite mortar & pestle for this recipe Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.

Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.

Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with dipping sauce (see below).

Serves 6-8 with other dishes and rice in a shared family-style meal.

- - - -- -

Sweet and Tangy Dipping Sauce

10-15 dried whole red hot chillies

4-6 large cloves of garlic, chopped

1/4 cup white vinegar

Juice of 1/2 to 1 lime

3 or more tbsp fish sauce (nahm bplah), to taste

1/3 to 1/2 cup granulated sugar, to desired sweetness

A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Cut the stem tip off the dried chillies and place in a bowl. Add tap water to cover. Soak until softened (about 1/2 to 1 hour) and then chop. Reduce the garlic with a mortar and pestle to a paste. Add the chopped softened chillies. Pound well to blend. Then add the vinegar, lime juice, fish sauce and sugar. Stir well to dissolve sugar. Adjust flavors so that the sauce has the blending of salty, sweet and sour taste to your liking. Let sit for at least 15 minutes for the flavors to blend and mingle. Just before serving, add the chopped cilantro and/or green onion if you wish.

Note: Sauce may be made a day or more ahead of time- it keeps up to two weeks in the refrigerator.

- - - -

http://www.templeofthai.com/

[BambinA]

My friend just told me about easy "gai yang" soutern style "golek"

1 chicken

2 mixed

coconut milk

sugar

butter

cumin powder

red curry paste

marinated chicken in the mixure(2) around 2 hrs and then grill

(red curry paste added salt already .. maybe you have to taste it before...u can add fish suace later)

[blue eyes]

Gai Yang /Grilled chicken Thai style /Thai Barbecue Chicken

Ingredients

2 lb chicken fryer (breast, drumstick, thigh and wing)

1/3 cup Thai oyster sauce

6 cloves garlic (minced)

1 tsp black pepper

1 tbsp Thai soy sauce (Healthy Boy brand is recommended)

1 tbsp sugar

1 tsp sea salt

1/4 cup minced lemon grass (optional)

Preparation

Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl. Mix ingredients together thoroughly and apply as a marinade to the chicken. Refrigerate for at least 15-20 minutes (or overnight).

Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning. (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.)

Remove from grill and serve with chili sauce / fish sauce-issaan style / dipping sauce for chicken

Serves 4.

The only thing I would change here is the pepper I would use white pepper.