Gai Yang with Thai Cucumber and Fennel Salad

Ben O'Donoghue

Ingredients:

Serves 2

  • 4 coriander roots, washed, chopped
  • 6 garlic cloves, roughly chopped
  • 4 Asian red eschalots*, roughly chopped
  • 1 small red chilli, roughly chopped
  • 1 tbs freshly grated turmeric* or 1 tsp ground turmeric
  • 1 tbs freshly ground white pepper
  • 1/4-1/3 cup (60-80ml) fish sauce (or to taste)
  • 2 1/2 tbs grated palm sugar* (or to taste)
  • 4 chicken thigh cutlets with skin on
  • Steamed jasmine rice, to serve

Cucumber & Fennel Salad

  • 2-3 garlic cloves, roughly chopped
  • 4-6 small red or green chillies, chopped
  • 1 vine-ripened tomato, quartered
  • 2 tbs dried shrimp*, soaked in 1/3 cup boiling water for 10 minutes, drained
  • 1/4 cup (60ml) lime juice (or to taste)
  • 2 tbs fish sauce (or to taste)
  • 2 tsp tamarind concentrate* (or to taste)
  • 1 Lebanese cucumber, cut lengthways into long strips with a vegetable peeler
  • 1 fennel bulb, trimmed, very thinly sliced
  • 1/4 small pineapple, cut into long thin slices
  • 1 cup mint leaves, torn
  • 120g green beans, cut into 2.5cm lengths (about 1 cup chopped beans)
  • 1/2 cup roasted unsalted peanuts, roughly chopped

Method:

  1. For the chicken, using a mortar and pestle or food processor, crush or process coriander root, garlic, eschalot, chilli and turmeric. Add pepper, fish sauce and palm sugar. Crush or process to a coarse paste. Adjust fish sauce and palm sugar to taste.
  2. Place chicken and marinade in a large dish and toss to coat. Cover and marinate in the fridge for 1-2 hours or overnight.
  3. Meanwhile, for the salad, pound the garlic, chilli, tomato and soaked shrimp in a mortar with a pestle. Stir in the lime juice, fish sauce and tamarind, adjusting them if necessary to get the right balance of sour and salty flavours.
  4. Heat a barbecue or chargrill on medium heat. Cook chicken, turning frequently,
for 20 minutes or until cooked through.
  5. Meanwhile, put the remaining salad ingredients in a large bowl. Add dressing and toss to combine. Serve the chicken with the salad and steamed rice.

* From Asian food shops. Asian eschalots and fresh turmeric are also from selected greengrocers. Use gloves when handling fresh turmeric to prevent staining.

For chef quality results, we recommend using Anolon cookware!

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email