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Barbecued coriander and garlic chicken (gai yang)
Serves 4 Starters and mains
Ingredients
- 1tsp white peppercorns
- 1tsp salt
- 2tbsp chopped coriander root or stem
- 3tbsp chopped garlic
- 1tbsp palm or brown sugar
- 1/2tsp ground turmeric
- 1/2tsp ground coriander
- 3tbsp fish sauce
- 1tbsp vegetable oil
- 1 small chicken or poussin (approx. 450g)
- 2tbsp sweet fish sauce (see recipe linked)
To serve
- sweet chilli sauce
- sticky rice
Method
At least 6 hours or up to 24 hours before, pound the white peppercorns and salt in a pestle and mortar to a fine powder, then add the chopped coriander and garlic and pound to a smooth paste. Add the sugar, turmeric, ground coriander, fish sauce and oil, and combine.
Using a pair of heavy-duty scissors, cut the chicken along the backbone to butterfly it. Place the chicken, breast side up, on a cutting board. Gently but firmly press down with your palm so the chicken becomes flattened. Rub the marinade all over to coat thoroughly, then transfer to the fridge for at least 6 hours or overnight.
To cook, heat the barbecue to medium. Put the chicken on the grill, with the exposed cavityside down, and cook for 10–15 minutes. Flip the chicken over so that it’s breast-side down, and cook for another 5 minutes until cooked through. Leave to rest in a warm spot for 5 minutes.
Use a pastry brush to liberally glaze the chicken with the sweet fish sauce. Transfer to a board and carve into pieces to serve with the sweet chilli sauce and sticky rice.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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