Gai Yang
Ingredients
- 4 pcChicken leg (scored)
- 4 pcGarlic (peeled)
- 1 pcCoriander (chopped stems and roots)
- 1 tspBlack peppercorns (whole)
- 1 pclemongrass (tender part finely chopped)
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1 tbsppalm sugar
- 1 pinchTurmeric powder
Method
A lacquered, crispy skin hiding meat infused with garlic and cilantro. The scent of the grill mingles with notes of lemongrass and caramelized sugar.
- 1
In a mortar, pound the garlic, cilantro stems, black peppercorns, and chopped lemongrass. You should get a moist and very fragrant paste.
- 2
Mix this paste with the fish sauce, soy sauce, palm sugar, and turmeric. Stir until the sugar is completely dissolved in the liquid.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat gently in the oven to maintain skin crispness.
