Gai yang poussin and autumnal som tam salad

Name: Gai yang poussin and autumnal som tam salad
Prep time: 30 min
Cook time: 25 min
Total time: 13 h 2 min
Yield: 2 servings
Ingredients: 1.00 tsp White pepper; 1.00 tsp Salt; 2.00 tbsp Cilantro root; 3.00 tbsp Garlic; 1.00 tbsp Palm sugar; 0.50 tsp ground turmeric; 0.50 tsp ground coriander; 3.00 tbsp Fish sauce; 1.00 tbsp Vegetable oil; 1.00 piece Poussin; 75.00 g Palm sugar; 0.25 tsp shrimp paste; 1.00 tbsp Fish sauce; 1.00 piece Cassia bark; 1.00 piece Star anise; 0.50 tbsp water; 2.00 tbsp Palm sugar; 2.00 tbsp Tamarind water; 1.00 tbsp Fish sauce; 0.25 tsp Chilli powder; 1.00 piece Lemongrass; 1.00 tbsp Cilantro; 0.50 tsp Lime juice; 1.00 tsp water; 1.00 piece Bird's-eye chillies; 1.00 tbsp Garlic; 1.00 tbsp Palm sugar; 1.00 tsp Salt; 2.00 tbsp Tamarind water; 2.00 tbsp Fish sauce

Thai-style grilled poussin with a palm-sugar glaze, tamarind jaew and an autumn salad of root vegetables, apple, blackberries and hazelnuts. Plan about 30 minutes preparation,25 minutes cooking and 7 minutes resting, plus 12 hours for the glaze to infuse; marinate the chicken for at least 6 hours during the same waiting period. The 13 hour 2 minute total is a planning estimate. Fish sauce and shrimp paste formulations vary; check their labels if avoiding gluten.

Prep30 min

Cook25 min

Servings2

Cal/serving867

#chicken#salad#dinner#vegetable#asian

Ingredients

Servings

Instructions

11 steps

1
For the marinade, crush the whole white pepper and marinade salt in a mortar. Pound in the coriander root and chopped garlic, then mix in the marinade sugar, ground turmeric, ground coriander, fish sauce and oil.
2
With poultry shears, cut along the backbone and open out the poussin. Lay it breast-side up and press firmly with your palm to flatten it for even grilling.
3
Coat the poussin thoroughly with the marinade. Refrigerate for at least 6 hours or overnight. Prepare the glaze during this waiting period; its 12 hour infusion can run alongside the chicken marination.
360 min
4
For the glaze, gently dissolve 75 g palm sugar with ½ tablespoon water in a small pan. Stir in the shrimp paste, glaze fish sauce, toasted cassia and star anise. Simmer until slightly reduced.
5
Check the glaze by chilling a little on a plate. It should be sticky and spreadable rather than hard. Reduce it further, or loosen with a little water, as needed. Transfer to a covered container and refrigerate for 12 hours to infuse.
720 min
6
Heat the grill to medium-high. Grill the poussin skin-side down for 10 minutes, then turn skin-side up and grill for about 5 minutes more, until fully cooked and the skin is browned. Cooking time depends on the bird and grill. Rest for 7 minutes before cutting.
7
While the poussin cooks, dissolve the jaew sugar with 1 teaspoon water over low heat. Whisk in the jaew tamarind water, fish sauce and toasted chilli powder.
8
Stir the sliced lemongrass, chopped coriander and ½ teaspoon lime juice into the jaew. Pour into a small dipping bowl.
9
For the salad dressing, pound the bird’s-eye chillies, salad garlic, sugar and salt in a mortar. Mix in the salad portions of tamarind water, fish sauce and lime juice.
10
Combine the carrot, celeriac, apple, cabbage, radish and halved blackberries in a bowl. Toss with the dressing, lightly pressing the vegetables so they absorb it. Fold in the roasted hazelnuts.
11
Brush the rested poussin generously with the infused glaze. Chop it into bite-sized bone-in pieces and arrange on a platter, with the autumnal salad and jaew alongside.

Nutrition

1 serving ≈ 340 g

Nutrition values are estimates. - means data is unavailable.

867

kcal

41.1g

Protein

86g

Carbs

40.8g

Fat

5.1g

Fiber

My notes and cooking history

Your notebook is private to your account.

Gai yang poussin and autumnal som tam salad

Ingredients

Instructions

Nutrition

My notes and cooking history

⭐Reviews