Isan

Gai yang

Name: Gai yang
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: Chicken, curry cut (bone in chicken, small pieces), bone in legs and thighs, slashed; 8 cloves garlic; Coriander leaves (cilantro), stems and roots of a bunch; 1 tsp white pepper; 1 stalk chopped lemongrass; a pinch turmeric (ground turmeric); 2 tbsp fish sauce; 1 tbsp jaggery; 1 tbsp cooking oil (vegetable oil); Dried red chilli, for the jaew dip, flakes; 1 tbsp toasted and ground rice; a small piece soaked tamarind; 2 sliced shallots

Garlic, coriander root and white pepper, grilled until smoky. The Isan street corner, at home.

50 minTime

39 gProtein each

mediumSpice

2hPlan ahead. Soak for 2 hours first; the 50 minutes come after.

The Isan trio1 chapter · 1 min read

Make it your way

Grandma's wayCharcoal grilled with jaew dip.

The original

387kcalsame

39 gproteinsame

1 gfibresame

50minutessame

Gai yang.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in legs and thighs, slashed

Garlic8 cloves

Coriander leaves (cilantro)stems and roots of a bunch

White pepper1 tsp

Lemongrass1 stalk, chopped

Turmeric (ground turmeric)a pinch

Fish sauce2 tbsp

Jaggery1 tbsp

Cooking oil (vegetable oil)1 tbsp

Dried red chillifor the jaew dip, flakes

Rice1 tbsp, toasted and ground

Tamarinda small piece, soaked

Shallots2, sliced

Method

4 steps

1Pound garlic, coriander stems and roots, white pepper and lemongrass to a paste. Mix with fish sauce, two thirds of the jaggery, oil and turmeric.
2Rub into the chicken, getting into the slashes, and marinate at least 2 hours.
3Grill over medium charcoal or under a hot grill, turning, until charred in spots and cooked through with no pink at the bone.
4For jaew, mix tamarind water, chilli flakes, toasted rice, shallots and the rest of the jaggery with a splash of fish sauce from the bottle.

Serve it like this

Chop into pieces on a board, set the jaew dip in a small bowl and serve with som tam and a basket of sticky rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Isan

Gai yang

Garlic, coriander root and white pepper, grilled until smoky. The Isan street corner, at home.

50 minTime

39 gProtein each

mediumSpice

2hPlan ahead. Soak for 2 hours first; the 50 minutes come after.

The Isan trio1 chapter · 1 min read

Make it your way

Grandma's wayCharcoal grilled with jaew dip.

The original

387kcalsame

39 gproteinsame

1 gfibresame

50minutessame

Gai yang.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in legs and thighs, slashed

Garlic8 cloves

Coriander leaves (cilantro)stems and roots of a bunch

White pepper1 tsp

Lemongrass1 stalk, chopped

Turmeric (ground turmeric)a pinch

Fish sauce2 tbsp

Jaggery1 tbsp

Cooking oil (vegetable oil)1 tbsp

Dried red chillifor the jaew dip, flakes

Rice1 tbsp, toasted and ground

Tamarinda small piece, soaked

Shallots2, sliced

Method

4 steps

1Pound garlic, coriander stems and roots, white pepper and lemongrass to a paste. Mix with fish sauce, two thirds of the jaggery, oil and turmeric.
2Rub into the chicken, getting into the slashes, and marinate at least 2 hours.
3Grill over medium charcoal or under a hot grill, turning, until charred in spots and cooked through with no pink at the bone.
4For jaew, mix tamarind water, chilli flakes, toasted rice, shallots and the rest of the jaggery with a splash of fish sauce from the bottle.

Serve it like this

Chop into pieces on a board, set the jaew dip in a small bowl and serve with som tam and a basket of sticky rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gai yang

Make it your way

Ingredients

Method

Gai yang

Make it your way

Ingredients

Method

Make it a meal