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Jules's Blurb: Just look at this BBQ Chicken!" AKA: Gai Yaang! If you have ever been to Thailand you will have seen this sold on practically every street corner in any town or city. Vendors even hang the hot charcoal burners off the back of motor bikes and sell their barbecue chicken to passers by.
Again if you have visited you will know they all have their own chicken bbq recipes, some are great some are not, some give you all the rubbish bits of chicken and they all use different marinades, some will give you a dipping sauce also, most are not so great for western tastes!
In this recipe for BBQ Chicken we cook a whole chicken for a family barbecue, which will feed 4-6 folks when served with sticky rice and other traditional fare. Khwanjai shares with you, her own marinade plus her own special Barbecue Sauce, which is a separate recipe because it goes so well with anything barbecued.
In Khwanjai's Thai Cooking Classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up now for Khwanjai's Thai Cooking Classes and your Trial Thai Banquet Course
BBQ Chicken Recipe
How to BBQ Chicken Thai Style
Serves 2 (with rice)
1 Whole Chicken
500gr Giblets - optional
Handful Garlic Gloves
3 Coriander Roots
2 Tbs White Pepper Corns
1 ts Salt
3 Tbs Thai Seasoning Sauce
2 Tbs Sugar
1 Tbs Dark Sweet Soy Sauce
1 1/2 ts Chicken stock powder
Tomato, Coriander and Cucumber for dressing
Peel and cut Garlic into half cloves or less
Cut Chicken into portions first and perform final cuts as per video
Do the same for the chicken livers and hearts and place them all in a large bowl ready for the marinade
Clean and partially chop coriander roots (use just stems if you can't get the full roots)
Preparing the MarinadeUsing a Cruk Sak (Pestle and Mortar) pound the peppers, coriander roots and garlic as per video
Blender? Our advice? Don't do it! Be very careful not to over do it if you use a blender, we really recommend NOT using one, its doesn't bring out as much flavour as pounding and also ruins the texture.
You should end up with a moist aromatic pulpy texture (see video) which you add to the cut chicken and livers
Next add the chicken stock powder, seasoning sauce, sugar, salt and dark sweet soy sauce mix well together by hand
Leave to stand for minimum 20 minutes
You need a mature barbecue ie. Not too flaming hot!
Plonk on your pieces of chicken and turn every 3 minutes or so, unlike western style bbq methods these require much shorter cooking times to cook the meat through thoroughly whilst still leaving it moist and succulent
Thread you chicken liver pieces onto bbq sticks and cook turning carefully as they can break or stick
Do the same with the hearts, these are traditionally put onto bbq skewers in threes, separately from the livers
Also thread wings onto sticks as per video to ensure even cooking
Serving Suggestion: Serve up on a large plate with some coriander, sliced Tomato and Cucumber, and a small bowl of the delicious Spicy Sour Sweet BBQ Sauce you can even serve it with hot Jasmine rice but here's a different very traditional suggestion.
Thais will share a BBQ like this over a beer or whisky and chat as they dig into this very tasty BBQ Chicken recipe. When served with rice as part of a full meal they will typically serve it with Sticky Rice, Green Papaya Salad aka Som Tam or Laab Gai (Hot Chicken Salad)
To get a better idea visit ThaiFood-TV video blog and discover more about this recipe in our public video
For the Best Results:
Members click the camera to watch the full video, the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try!!
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