Asian

Kai Yang

Name: Kai Yang
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 300 g chicken leg quarter; 3 garlic cloves; 2 coriander roots; 1 stalk lemongrass; 0.5 tsp white peppercorns; 2 tbsp fish sauce; 1 tsp light soy sauce; 2 tsp palm sugar; 1 tbsp coconut milk; 1 tsp vegetable oil; 80 g glutinous rice; 1 tbsp lime juice; 1 tsp dried chilli flakes; 1 tsp toasted rice powder; 1 spring onion; 1 tbsp coriander leaves

Charcoal-grilled chicken from the Lao and Isan tradition, marinated in a pounded paste of garlic, coriander root, lemongrass and white pepper, basted until the skin is lacquered, and eaten with sticky rice and a sharp jaew som dipping sauce.

Lunch & dinner 25g+ protein 8g+ fibre

55 min20 prep · 35 cookMedium1190 kcalper serving

Method

Rinse 80 g of glutinous rice until the water runs clear, then leave it to soak in plenty of cold water for at least 4 hours, or overnight. This soak is essential; unsoaked sticky rice will not steam properly.
In a granite mortar, pound 0.5 tsp white peppercorns to a powder, then add 3 peeled garlic cloves, 2 coriander roots and 1 stalk of lemongrass, finely chopped, and pound to a coarse, fragrant paste. Work in 1 tbsp of fish sauce, 1 tsp of light soy sauce, 1 tsp of palm sugar and 1 tbsp of coconut milk until the sugar dissolves.
Open out 300 g of chicken leg quarter, slash the thickest part of the thigh to the bone and flatten it under the heel of your hand so it grills evenly. Rub the paste all over, working it into the slashes and under the skin, cover and refrigerate for at least 4 hours or overnight.