As a family, we have been to Phuket at least ten times over the last ten years. One of the things we do there together is to go for cooking classes. We go to the wet markets and procure the best ingredients and then bring them back to cook with the award winning chef at the hotel.
My kids started attending these classes with my husband and I way before they reached their teenage years. We had a lot of fun together. I learned that even when all of us are given the same recipe and ingredients, there is always a slight difference in what we put on the table. My son’s dishes are often more intense, my younger daughter’s mild, and mine’s often more ‘matured’ or ’rounded’.
Even through our food, our personalities do show.
Gai Yang is one of the dishes we learn at the resort. We spent the whole afternoon getting the seasoning right. And of course, since I was doing at home today, I did a short cut again. I just grind everything in a food processor instead of using the pestle, and seasoned the chicken for only 10 minutes. I used the oven instead of squatting down at the barbie.
This is the best BBQ chicken I have ever tasted, and you can pretty much get this off the road in Bangkok. But if you can make this at home, you don’t really have to travel that far.
1 Chicken (1 – 1.5 kg) or 6 chicken marylands
Chicken Seasoning Grind:
32 cloves of Garlic
2.5 Tbsp Black Peppercorns
2 Lemon Grass (white part only, cut into 1 cm pieces)
9 Coriander roots
4 Tbsp Soya sauce
1 Tbsp Fish sauce
2 Tbsp Black Soya sauce
2 Tbsp Palm sugar
1 tsp Lime juice (optional)
- Grind all of the seasoning leaving some roots still visible.
- Season chicken and leave overnight. (I just seasoned for 10 minutes)
- Grill chicken until juice runs clear.
- Serve with sticky rice, and a salad.