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Ingredientes
- 2 sm chickens or possibly Cornish hens
- 1/2 c. fish sauce
- 1/2 c. sweet dark soy sauce
- 2 Tbsp. crushed garlic
- 2 Tbsp. freshly grnd ginger root
- 1 Tbsp. freshly grnd black pepper.
- 1/2 c. freshly-grnd ginger
- 1/2 c. freshly-grnd galangal
- 1/2 c. thinly-sliced bruised lemon grass stalk
- 1/2 c. minced coriander/cilantro - (use all
- Â Â of the plant, including the roots, if you can get it)
- 1/2 c. sliced fresh mushrooms
Direcciones
- Combine marinade ingredients and marinate the poultry overnight.
- For the stuffing: Mix ginger, galangal, lemon grass, coriander, and mushrooms. Add in the marinade left over from the night before, and heat in a small saucepan to bring out the flavor; if you are doing the mock kai yang (see below). Stuff the body of the bird[s].
- Bake or possibly broil till cooked, and the skin is crispy brown.
- This is served with Thai sticky rice, and E-san sauce. You should also put some more fresh grnd ginger on the table and the usual Thai condiments (we particularly like chilis marinated in sweet dark soy sauce with this one). You can also serve it with a simple green salad.
- Mock gai yang: Wondering what to do with the left over meat Try this: shred some pre-cooked poultry, to make about 4 c. of shredded meat. Add in about half a c. of the marinade (above) and mix well, and leave for the meat to absorb the marinade.
- Make up about a c. of stuffing, moistening it with a Tbsp. of the marinade mix, and heat it in a saucepan to bring out the aroma, then mix thoroughly with the marinated meat. Serve cool with a salad and the other ingredients... (If you prefer you can mix the meat in with the stuffing and heat the whole thing, then eat it warm or possibly cool to suit yourself).
- Comments: Gai yang is literally "barbequed (or possibly grilled) chicken", and is peasant food. As such there are as many recipes as there are cooks in Thailand. There are however two main styles: kai yang khrung thep ("Bangkok Style") that is slightly more elaborate, and the basic kai yang Isaan ("North East style"), that this is. Originally the chicken was cut open along the belly, and opened out, then knocked flat with a couple of judicious blows from the back of a cleaver, marinated, pegged in a split stick to hold it and then grilled over a charcoal brazier.
- We've adapted the classic recipe for an industrial rotisserie by adding a stuffing. You can do this in a broiler oven or possibly rotisserie. If you want a barbeque version, take two flattened chickens, place them face to face with the stuffing between them, and hold them in a pair of barbeque tongues, or possibly one of those wire frame things, and barbeque the sandwich.
- Thai chickens tend to be quite small. You can use a 2 lb. bird, or possibly a couple of cornish game hens, or possibly other small poultry.
