Gai Yaang Platter Recipe

Prepare marinade

In a blender or food processor combine cilantro stems, garlic, shallots, coriander roots (if using), sliced lemongrass, galangal (or ginger), soy sauce, fish sauce, oyster sauce, palm sugar, white pepper, vegetable oil and lime juice. Blend to a coarse paste. Stir in toasted rice powder if using.

Marinate chicken

Place chicken thighs in a large bowl or zip-top bag. Rub the marinade all over the chicken, making sure to work it under the skin where possible. Marinate for at least 2 hours, preferably overnight in the refrigerator.

Bring to room temperature

Remove chicken from fridge 30 minutes before grilling to take the chill off for more even cooking.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates. Grill chicken skin-side down first for 6–8 minutes until deeply charred and crisp, then flip and continue grilling 6–10 minutes more, turning as needed, until internal temperature reaches 74°C (165°F) near the bone. Total time will vary with thickness (approximately 20–25 minutes). Baste occasionally with any leftover marinade (only if it has been cooked) or with a little oil to keep moist. If using a grill pan or oven broiler, cook until nicely charred and cooked through.

Rest

Transfer grilled chicken to a cutting board and rest for 5–8 minutes. Slice into serving portions (halves or quarters) and keep warm.

Rinse the glutinous rice under cold water until the water runs mostly clear to remove excess starch.

Soak the rinsed rice in 6 cups of water (or enough to cover) for at least 4 hours or overnight in the refrigerator. For quicker method, soak 2 hours.

Drain the soaked rice. Prepare a steamer basket lined with cheesecloth or a clean kitchen towel. Place the rice in the basket and steam over simmering water, covered, for 18–25 minutes or until the grains are tender and glossy. Shake the basket occasionally for even cooking.

When done, transfer sticky rice to a bowl, fluff lightly with a fork or spatula, cover with a damp cloth to keep warm and sticky until serving.

In a small bowl combine sliced shallot, fresh lime juice, fish sauce, roasted rice powder, chili flakes and sugar. Stir until sugar dissolves.

Add chopped cilantro and sliced green onion. Taste and adjust balance — add more lime for acidity, fish sauce for salt, or sugar for sweetness.

Let the sauce sit 10 minutes to allow flavors to meld before serving alongside the grilled chicken.

In a mixing bowl whisk together lime juice, fish sauce and palm sugar until sugar dissolves.

Add julienned mango, julienned carrot, thinly sliced shallot and sliced bird's eye chili (if using). Toss to coat in the dressing.

Fold in chopped cilantro leaves and crushed roasted peanuts. Taste and adjust seasoning — add more lime or fish sauce as needed.

Chill briefly or serve immediately to retain the mango's texture.

Arrange portions of sticky rice on one side of the platter (use small mounds or banana leaf cups if available). Place sliced grilled chicken beside the rice. Add a generous spoonful of jim jaew sauce in a small bowl on the platter.

Add a portion of mango salad, cucumber slices, crushed peanuts and cilantro sprigs as garnish. Serve with lime wedges on the side for extra acidity.

Eat by pulling apart warm sticky rice with fingers, dipping chicken into jim jaew sauce and pairing with mango salad for contrasting sweet, sour and spicy flavors.