Gai Yang

A lacquered, crispy skin hiding meat infused with garlic and cilantro. The scent of the grill mingles with notes of lemongrass and caramelized sugar.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 412
• Protein: 34 g
• Carbs: 6 g
• Fat: 32 g

Ingredients

• 4 piece Chicken leg ( scored )
• 4 piece Garlic ( peeled )
• 1 piece Coriander ( chopped stems and roots )
• 1 tsp Black peppercorns ( whole )
• 1 piece lemongrass ( tender part finely chopped )
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar
• 1 pinch Turmeric powder

Instructions

1. Aromatic base

   In a mortar, pound the garlic, cilantro stems, black peppercorns, and chopped lemongrass. You should get a moist and very fragrant paste.

2. Marinade

   Mix this paste with the fish sauce, soy sauce, palm sugar, and turmeric. Stir until the sugar is completely dissolved in the liquid.

3. Rubbing the chicken

   Score the chicken thighs down to the bone. Vigorously rub the meat with the marinade, pushing it under the skin. Let marinate for at least 2 hours in the fridge.

4. Grilling

   Place the chicken on a grill over medium heat. Turn regularly so the skin becomes brown and crispy without burning. The meat should remain juicy and easily pull away with a fork.

Chef's tips

• If you don't have a mortar, chop everything very finely with a knife to keep the texture.
• The secret is slow cooking: the chicken fat must melt and nourish the skin until it becomes brittle.

Storage

Keeps for 3 days in the refrigerator. Reheat gently in the oven to maintain skin crispness.