Chiang Mai Roast Chicken Kai Yaang Recipes

CHIANG MAI ROAST CHICKEN (KAI YAANG)

Steps:

• Make the Sweet Chile Dipping Sauce: To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.
• Make the Tamarind Dipping Sauce: To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
• Make the Fried Shallot Oil: Set a fine-mesh strainer over a heat proof bowl. Set aside. Pour oil into a shallow pan a half-inch high. Set pan over high heat until oil is lightly bubbling, about 2 minutes. Meanwhile, slice the shallots by peeling, slicing in half, then thinly slicing with the grain into a julienne. When the oil is bubbling, turn heat to low and add the shallots and stir. Don't be tempted to rush the process with high heat: cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, 5-10 minutes.
• When the oil stops bubbling and the shallots are starting to brown but still look raw, turn off heat. The residual heat will continue cooking the shallots. Continue stirring and flipping the shallots until they are a deep golden brown and crispy, another 1-2 minutes. Pour shallot oil through the strainer, reserving the flavorful oil. Gently shake the strainer to remove as much oil as possible, then transfer the shallots to paper towels to drain and cool in an even layer. As they cool down, they'll crisp up. Makes about ¼ cup fried shallots and ½ cup shallot oil. Storage: Fried shallots can be stored in a container, uncovered, at room temperature for up to 2 days. Alternatively, cool the shallots completely, then place into an airtight container with a silica gel packet (available online) to keep fresh for several weeks. Shallot oil can be stored in an airtight container at room temperature for up to two weeks.
• Brine: Whisk salt and sugar with 10 cups water in a large mixing bowl until the sugar and salt fully dissolve, 5 minutes.
• Slice lemongrass into 2-inch pieces; slice a 1-inch piece of ginger; place in mortar. Add white peppercorns, then lightly pound to bruise and slightly crush. Add to the brine. Place garlic cloves in the mortar; lightly pound and add to the brine. Roughly chop cilantro stems, briefly pound in mortar, and add to brine. Cut green onions into 3-inch pieces and add to brine.
• Place chicken breast-side down in a Dutch oven. Pour brine over the chicken to submerge. (If chicken isn't completely submerged, weigh it down with a plate.) Cover and refrigerate, 4-6 hours.
• Stuffing: Trim lemongrass ends and remove woody outer layer; slice into ⅛-inch rings. Firmly pound in the mortar until fragrant, 10 seconds. Add the salt and pepper, pound briefly. Roughly chop garlic with peel, add to mortar and pound, about 10 seconds. Roughly chop cilantro stems before adding to mortar and pestle; pound to lightly bruise. (Note: You can also use a food processor and pulse a couple times.)
• Remove chicken and discard the brine. Place chicken upright, cavity-side down, in a colander to drain. After draining, place chicken on a rimmed baking sheet fitted with a wire rack; tuck wings under the breast. Spoon stuffing into the cavity. Place chicken, uncovered, back into the refrigerator to dry out, 6-8 hours.
• Marinade: In a small bowl, stir fish sauce, soy sauce, sugar, and pepper until the sugar is fully dissolved. Remove chicken from refrigerator after 6 hours. Brush liberally with marinade on the top and sides (it's not necessary to brush the underside). Place chicken back in refrigerator, uncovered, 2 more hours.Basting glaze: In a small bowl, stir together honey and water. Set aside. 1 hour before roasting chicken, preheat oven to 350 F, preferably convection. (If your chicken is on the larger side, raise the heat to 375 F.)
• Roast chicken: Remove chicken from refrigerator, place directly into the oven, and roast for 15-20 minutes. Raise temperature to 400 F, baste chicken with fried shallot oil, rotate pan and continue roasting, 15 minutes. Raise temperature to 425 F, baste again with shallot oil, rotate pan and continue roasting, 15 minutes. Baste with honey glaze, rotate pan and roast for a final 7-8 minutes. (Total roasting time will be about 1 hour.)
• Chicken is done when skin is glossy and golden brown, and a thermometer inserted between the leg and thigh registers 155 F. Remove from oven and let rest 10 minutes and up to 30 minutes. (Chicken will continue cooking as it rests.)
• Serve: Place rested chicken on a cutting board. Using a cleaver or sharp knife, split chicken down the center of the breast bone. Turn chicken halves onto their sides; one half at a time, cut the wings off, followed by legs and thighs at the joint. Then, cut between the joint of each leg and thigh. Cut each breast into three pieces. Serve on a platter with Sweet Chile Dipping sauce and Tamarind Dipping Sauce. (Note: Stuffing is meant to be an aromatic-it's not inedible, but it shouldn't be eaten.)

KAI YANG (THAI GARLIC CHICKEN)

Steps:

• Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.
• Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl. Add the chicken pieces and blend well with the spice mixture. Let stand at least one hour at room temperature or overnight in the refrigerator.
• Preheat a charcoal grill for barbecuing. Add the chicken pieces and cook, turning often, until done. The boneless pieces will cook in about 10 minutes or less. The pieces with bone in will cook in about 20 minutes or longer.

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)

Steps:

• Pre-heat oven to 200°C.
• To make the paste:.
• Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
• To make the soup:.
• Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
• Add the chicken, reduce the heat and simmer for several minutes.
• Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
• While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
• Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
• Blanch three-quarters of the egg noodles in boiling water, drain.
• Put blanched noodles in a bowl, pour over the soup and add garnishes.
• Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.