Kai Yang Isan (Thai Barbequed Chicken)


  • 1-2 chicken (if small use 2)


  • 1/2 cup of fish sauce
  • 1/2 cup of sweet dark soy sauce
  • 2 tablespoons of crushed garlic
  • 2 tablespoons of freshly ground ginger root
  • 1 tablespoon of freshly ground black pepper.
  1. Marinade the poultry overnight.


  1. Mix half a cup each of freshly ground ginger, freshly ground galangal, thinly sliced bruised lemon grass stalk, chopped coriander [cilantro] (use the whole plant, including the roots, if you can get it), and fresh mushrooms.
  2. Add the marinade left over from the night before, and heat in a small saucepan to bring out the flavour if you are doing the mock kai yang (see below). Stuff the body of the bird[s]
  3. Bake or broil until cooked, and the skin is crispy brown.


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