MARKET ROAST CHICKEN (Gai Yang)
Image and recipe © Jim Thompson
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5 coriander roots, scraped and chopped |
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10 cloves of garlic, chopped |
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1 tbsp ground white peppercorns |
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3 stalks lemon grass (white sections only), chopped |
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Pinch of salt |
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1 tbsp soy sauce |
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2 tbsp oyster sauce |
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1 tbsp grated palm sugar |
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1 medium chicken |
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Steamed glutinous rice |
Using a mortar and pestle, pound the coriander roots, garlic, peppercorns, lemon grass and salt into a fine paste.
Add the soy sauce, oyster sauce and palm sugar and mix well.
Rub some of the paste under the skin before marinating the chicken in this paste overnight.
Grill or roast the chicken for 20 to 30 minutes or until the skin turns golden brown.
Served with steamed glutinous rice.
Serves 1 to 2 persons
MIANG KHAM
BETEL-LEAF SNACKS
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At the Table of Jim Thompson
ISBN: 981-4068-26-8
The cookbook featuring recipes of the dishes served at Jim Thompson’s dinner parties are now available at Jim Thompson shops.
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