[CH] Bangkok Style Barbecued Chicken (Kai Yang Bangkok)
Shantihhh@aol.com
Sat, 6 May 2000 21:24:36 EDT
As promised this is for Green, Deb, Risa, Linda, Doug and the other foodies.
A favorite Bangkok street food I mentioned a few days ago is Yellow Curry
Marinated chicken. It is served on bamboo skewers. The Thai chickens are
skinny so the marinade really gets into the meat. You find yourself sucking
the bones as the flavor is so good. Great to wash down with a Singha. There
are different versions of Thai Chicken in Chang Mai and Issan areas as well.
If you are riding a bus or train when it stops the food vendors come on board
hawking their wonderful Kai or Gai (chicken). The dipping sauce and sticky
rice is a lovely way to go. If you want it hotter there's always lots of
chilies by the handful!!!! I have learned to make this from street vendors
and I suggest playing around with how much heat you want.
This is so easy and so tasty.
Bangkok Style Barbecued Chicken (Kai Yang Bangkok)
2 frying chickens or 4 Cornish Game Hens*
1 can unsweetened coconut milk (Chokoah is best)
2 tablespoons Yellow Curry Paste (Mae Ploy is good)
2 tablespoons Thai Fish Sauce/nam pla (3 Crabs is best, Tiparos okay)
6 - 8 cloves chopped fresh garlic
4 – 6 Thai Dragon Chilies chopped (we use 8-10) fresh is best
1/3 cup loosely packed chopped fresh cilantro including stems
1/2 tablespoon ground white pepper
Sweet & Spicy Dipping Sauce
Place the chicken halves, skin side up, in a shallow pan. Lightly score the
chicken to allow the marinade to penetrate. Set aside.
Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, and
pepper in a blender. Blend until smooth.
Pour the marinade over the chicken halves, hen turn them skin side down.
Spoon some of the marinade into the cavities. Marinate in the refrigerator
for 4 to 24 hours. Longer is better! Turn them occasionally to coat each
side.
Grill them over hot coals or preheated gas grill. Arrange the chicken halves
on the grill and cook for about 30 minutes, or until the juices run clear
when you wiggle a drumstick. Turn the chicken now and then and baste
frequently with the marinade.
Serves 4.
Its great with Thai Sticky Rice which you eat with your hands. You take
about a teaspoonful of the sticky rice and roll it into a ball and eat or dip
into the Spicy Dipping Sauce and eat! Thai Sticky rice is wonderful, but you
need to soak it in water overnight then steam in a bamboo woven cone basket
over boiling water. You cover the basket with a damp towel and occasionally
turn it with a rice paddle. The fragrance is wonderful and the bamboo really
gives it a different aromatic twist. These baskets are available as well as
the aluminum pear shaped pan you place the cone basket on to steam. They are
cheap and really make the difference.
Better yet marinade a whole fryer and put on the rotisserie our favorite
way as it keeps so moist.
Sweet & Spicy Dipping Sauce (Nam Jeem Kai Yang) *
1/2 cup distilled white vinegar
1 cup sugar
1/2 tsp. Salt (optional)
1 tablespoon Chinese style chili garlic sauce (Lee Kum Kee is best) add more
if desired
In a small pan combine the vinegar and 1/2 cup sugar. Bring to a low over
medium heat, stirring occasionally. Lower the heat and stir in the rest of
the sugar. Cook for two minutes stirring frequently as the mixture comes to
a boil. Reduce heat to low and add salt if wanted. Simmer for 5 minutes
stirring occasionally. Stir in the garlic-chili sauce and remove from heat.
Let cool and serve at room temperature. Covered and refrigerated it will
keep for 2 to 3 weeks.
If you want to take a short cut use Mae Ploy’s "Sweet Chili Sauce (for
chicken)" I actually think its better!!!!!!
Enjoy,
Mary-Anne