Gai Yaang Benny Recipe

Make the marinade

In a blender or food processor combine minced garlic, chopped shallots, chopped lemongrass, cilantro stems, chopped ginger, soy sauce, fish sauce, brown sugar, white vinegar, vegetable oil, and black pepper. Pulse to a coarse-smooth paste, scraping down sides as needed (about 30–45 seconds).

Marinate chicken

Pat chicken thighs dry. Rub the marinade evenly over and under the skin of each thigh. Place in a shallow dish or zip-top bag and refrigerate at least 2 hours, preferably overnight, to develop flavor.

Grill or pan-roast

When ready to cook, bring chicken to room temperature for 20 minutes. Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high with a little oil. Grill skin-side down 6–8 minutes until well browned, then turn and cook another 6–10 minutes until internal temperature reaches 165°F (74°C). If using a skillet, sear skin-side first then finish covered over medium heat for even cooking. Rest chicken 5 minutes before slicing into halves or strips.

Par-cook diced potatoes: place diced potatoes in a pot, cover with cold water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam dry.

Sauté vegetables: heat a large skillet over medium heat, add olive oil, then add diced onion and bell pepper. Cook 3–4 minutes until softened.

Finish potatoes: add par-cooked potatoes to the skillet, season with smoked paprika, salt, and black pepper. Press into a single layer and cook, undisturbed, 3–4 minutes to get a brown crust, then toss and continue cooking until golden and crispy, about 6–8 minutes total. Keep warm until plating.

Prepare double boiler

Bring a small saucepan of water to a gentle simmer. Use a bowl that will sit over the saucepan without touching the water.

Whisk egg yolks with curry

In the bowl, combine egg yolks, khao soi curry paste, and lime juice. Whisk until smooth and slightly thickened.

Cook over gentle heat: place bowl over simmering water (double boiler). Whisk continuously and slowly add warm melted butter in a thin stream until the sauce emulsifies and thickens to a hollandaise consistency (about 3–5 minutes). If the sauce gets too thick, whisk in up to 1 tsp water to adjust consistency. Season with fish sauce and salt to taste. Keep warm (not hot) until serving.

Toast English muffins split-side down in a skillet or toaster until golden and crisp. Keep warm.

Poach eggs: bring a wide shallow pan of water to a gentle simmer, add 1 tsp white vinegar. Create a gentle whirlpool and gently slip one egg at a time into the water. Poach 3–4 minutes for runny yolks or longer to desired doneness. Remove with a slotted spoon and drain on a paper towel.

Assemble mixed greens: toss mixed salad greens, halved cherry tomatoes, and cucumber slices with olive oil, lime juice (or vinaigrette) and 1/4 tsp salt. Keep chilled until plating.

Prepare fruit salad: combine mixed fresh fruit in a small bowl and chill. Optional: toss with a squeeze of lime juice to brighten flavors.

Slice rested gai yaang into pieces sized to fit an English muffin. Place toasted English muffin halves on plates.

Top each muffin half with sliced grilled chicken, then place one poached egg on top.

Spoon 2–3 tbs of warm Khao Soi Hollandaise over the poached egg and chicken. Garnish with chopped cilantro, sliced scallions, and fried shallots if using. Serve lime wedges on the side.

Plate home fries alongside the muffin stack and serve mixed greens and a portion of fruit salad as accompaniments. Serve immediately.