Asia:
Loas:
Loatian Gai Yang (Thai Grilled Chicken)
INGREDIENTS:
FOR THE CHICKEN:
1 stalk lemongrass (base of stalk, cut into small pieces; 50 g)
1/2 cup cilantro (also known as fresh coriander—stems and leaves, chopped; 25 g)
2 shallots (chopped; 35 g)
8 cloves garlic (chopped; 35 g)
2 tablespoons vegetable oil (30 ml)
2 tablespoons palm sugar (or light brown sugar; 25 g)
3/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/4 cup Thai thin soy sauce
2 teaspoons Thai sweet soy sauce (or black soy sauce)
2 tablespoons fish sauce
1/2 teaspoon turmeric powder (optional)
1 whole chicken (about 5-6 pounds; 2.2-2.6 kg)
FOR THE DIPPING SAUCE (NAM JIM JAEW)
1 tablespoon palm sugar (or light brown sugar; 12 g)
1 tablespoon hot water
1 tablespoon tamarind paste or concentrate
2 tablespoons fish sauce
1 tablespoon toasted sticky rice (kao khua; ground to a powder, optional)
1 tablespoon cilantro (chopped)
1 tablespoon scallions (chopped)
2 teaspoons dried chili flakes (or fresh Thai chili peppers, optional)
INSTRUCTIONS:
MARINATE THE CHICKEN:
FOR THE CHICKEN: