Thursday, May 18, 2006

Kai Yang

Okay, this recipe is based on one from one of my instructors at school, Chef Holihan. This isn't her recipe exactly, because I'm not sure she would want me just handing it out. So this is my version.

Kai Yang is a type of Thai BBQ chicken. Now, when I say BBQ, I don't mean southern Q; I mean grilled. The big part of this is the marinade.

2 tablespoons minced fresh ginger
2 tablespoons chopped fresh lemongrass
2 tablespoons chopped fresh cilantro
1 teaspoon sugar
1 tablespoon ground black pepper
2 tablespoons curry paste
1/2 teaspoon sriracha
1 tablespoon fish sauce
1 cup lite soy sauce
1 cup veggie stock

Toss 'em all in a blender and give 'em a spin. Then toss 'em in a zip top bag with a couple of chickens worth of meat. You'll want to keep the pieces smaller, I usually get 3 to 4 pieces out of one chicken breast. If you want to make Chef Holihan proud, go with all dark meat. Refrigerate for a good 6 hours, turning the bag over midway to make sure all the meat gets equal treatment. Then grill it. I marked mine on the grill and then tossed it in a 400F oven and finished it there. Finished means at least 165F in the deepest part of the meat, right people? Then it's time to serve. My favorite thing to serve this with is my tropical salsa. This stuff can have a serious kick, depending on how what kind of curry paste you use, and the sweet cooling effect of the salsa is a nice match. Give it a shot, I think you'll like it.

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