Gai Yang with Nam Jim Jaew

Ingredients

• 1 kg Whole chicken, cut into halves or quarters
• 3 stalks Lemongrass, finely minced
• 6 cloves Garlic, minced
• 3 tablespoons Cilantro roots or stems, minced
• 3 tablespoons Fish sauce
• 2 tablespoons Light soy sauce
• 1 tablespoon Palm sugar, grated
• 1 teaspoon White pepper, ground
• 1 teaspoon Coriander seeds, toasted and ground
• 1 teaspoon Turmeric powder
• 2 tablespoons Vegetable oil
• 3 tablespoons Glutinous rice (for toasted rice powder)
• 2 tablespoons Dried red chilies, roasted and crushed
• 2 tablespoons Tamarind paste
• 2 tablespoons Lime juice
• 1 teaspoon Palm sugar (for sauce)
• 2 tablespoons Shallots, thinly sliced (for sauce)
• 2 tablespoons Cilantro, chopped (for sauce)(optional)
• 2 tablespoons Green onions, sliced (for sauce)(optional)
• 1 cup Sticky rice, to serve(optional)

Instructions

1. 1

   Toast the glutinous rice in a dry skillet over medium heat for 8-10 minutes, stirring constantly, until deep golden brown. Cool, then grind to a coarse powder in a spice grinder or mortar. Set aside for the dipping sauce.

2. 2

   Make the marinade: pound the lemongrass, garlic, and cilantro roots into a paste with a mortar and pestle (about 10 minutes). Mix in fish sauce, soy sauce, palm sugar, white pepper, ground coriander, turmeric, and vegetable oil.

3. 3

   Pat the chicken dry and score the thickest parts. Rub the marinade all over and under the skin. Marinate at room temperature for 30 minutes (or refrigerate up to overnight, bringing to room temperature before grilling).

4. 4

   Prepare the charcoal grill for two-zone cooking with medium coals (about 175-200°C / 350-400°F at grate level).

5. 5

   Grill the chicken skin-side up over indirect heat with the lid closed for 25 minutes, turning once halfway through.

6. 6

   Move the chicken skin-side down over direct heat and grill 8-10 minutes, turning frequently and moving pieces away from flare-ups, until the skin is crisp, deeply charred in spots, and the internal temperature reaches 74°C (165°F). Rest 10 minutes before chopping.

7. 7

   Make the nam jim jaew: combine 2 tablespoons of the toasted rice powder, crushed roasted chilies, tamarind paste, lime juice, fish sauce, palm sugar, shallots, cilantro, and green onions. Stir until the sugar dissolves; adjust with lime or fish sauce to balance sour, salty, spicy, and sweet.

8. 8

   Chop the rested chicken into pieces, serve with the dipping sauce and sticky rice if using.