Grill Roast
Gai Yang Ta Krai or Chicken Lemongrass Skewers
Gai Yang Ta Krai or Chicken Lemongrass Skewers is another
outdoor summer food, but you can still have this dish on a rainy day by using
oven grill or pan grill. You can have different kinds of meat for this dish –
like pork, lamb or beef. The overall process of making this dish is pretty easy.
If you have the fat lemongrass then you can cut the
lemongrass into half lengthwise, it is good in a way so you can get more favour
and scent from lemongrass on your meat.
Ingredients
2 Large skinless boneless chicken breast (about 500 g) cut
into chunks (3⁄4” x 2” x 2 ½“)
6 Lemongrass, cut into 6 -7 inches long
3 cloves Garlic
 |
| Lemongrass sticks |
3 Coriander roots
1 tsp Fresh ground pepper
1 tsp Crashed coriander seeds
1⁄3 tsp Salt
1 tbsp Honey or palm sugar
2 tbsp Thick cream of Coconut milk
2 tbsp Thick cream of Coconut milk
2 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Vegetable oil
Instruction
- Pound garlic, coriander roots with mortar and pestle or chop very fine.
- Marinate chicken with garlic, coriander roots, ground pepper, crashed coriander seeds, soy sauce, salt, honey or palm sugar, soy sauce, oyster sauce, oil and water for 2 -3 hours.
- Cut
lemongrass into 6 -7 inches, and cut the smaller end of each lemongrass
into pointy shapes.
- Thread
the meat into the lemongrass sticks – 3 pieces for each stick until finish
all and ready to grill.
Skewers on charcoal - Serve with Cucumber pickles (see recipe) and steamed rice or sticky rice, and or just serve with cold beer.
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