Gai Yang can be found throughout Thailand as a street food as well as in restaurants.
It is made with a number of marinades, here we have used a lemongrass and turmeric marinade, and you may want to experiment with flavours.
Serves: 2 people
Preparation time: 10 minutes
Cooking time: 12 minutes
2 chicken breasts
2 teaspoons black peppercorns
4 cloves garlic
1 teaspoon ground turmeric
4 stalks lemongrass (fresh if possible)
2 red chillies, finely chopped
3 teaspoons soy sauce
- Cut the lemongrass into small pieces
- Combine black peppercorns, lemongrass and garlic in a pestle and mortar until you have a paste
- Put 2 tablespoons of the paste into a bowl with the turmeric and soy sauce. Mix well
- Add the chicken breasts to the bowl, rubbing the paste into the breasts. Cover and marinade in the fridge, ideally overnight
- Pre heat the oven to 180 degrees
- Heat the grill or frying pan on a medium heat and brush with oil to prevent the chicken sticking
- Seal the chicken on both sides
- Transfer the chicken to the oven, in an oven proof dish, for a further 6 to 8 minutes (or until cooked). Do not overcook as this will dry out the chicken
- Remove from the oven and rest in a warm place for two minutes.
- Slice the chicken and serve with Thai sticky rice and fresh salad.
Main picture credit Luis Jimenez de Santiago on flickr
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