Gai Yang Recipe

Toast and prepare spices

In a dry skillet over medium heat, toast 1 tablespoon coriander seeds until fragrant, about 2 minutes. Remove and crush coarsely using a mortar and pestle or spice grinder. Coarsely grind the black pepper if not already ground.

In a large bowl, combine milk, 2 tablespoons freshly ground black pepper, crushed coriander seeds, 1 1/2 teaspoons kosher salt, and 3 minced garlic cloves. Whisk to combine.

Add the 2 lbs chicken pieces to the milk-spice mixture, turning to coat completely. Cover and refrigerate for at least 2 hours and up to overnight. The milk tenderizes the chicken and absorbs the pepper/coriander flavors.

When ready to cook, remove chicken from fridge and let come toward room temperature for 20 minutes. Preheat oven to 425°F (220°C) if roasting, or preheat grill to medium-high if grilling.

For oven: place marinated chicken, skin-side up, on a rimmed baking sheet lined with foil or in a roasting pan. Brush lightly with 2 tablespoons vegetable oil. Roast 30–40 minutes, basting once halfway through, until skin is browned and internal temperature reaches 165°F (74°C). For grill: oil grill grates, grill chicken skin-side down 6–8 minutes until char marks form, flip and continue 12–18 minutes until done, moving to indirect heat if needed to avoid burning.

Once cooked, rest chicken 8–10 minutes before slicing to retain juices.

Prepare the vegetables: peel and julienne the green papaya (about 1 small papaya), halve/trim green beans into 1–2 inch pieces, and cut 2 tomatoes into wedges.

In a large mixing bowl, combine 2 tablespoons lime juice, 1 1/2 tablespoons fish sauce, and 1 teaspoon palm or brown sugar. Taste and adjust — the dressing should be bright, salty, and slightly sweet. Add sliced chiles to taste if using.

Add the shredded papaya, green beans, and tomato wedges to the dressing. Toss thoroughly so the vegetables are evenly coated. Let sit 5–10 minutes so flavors meld and the papaya lightly softens.

Just before serving, sprinkle the 1/2 cup roasted chopped peanuts and 1/4 cup chopped cilantro over the salad and toss gently. Reserve a few peanuts and cilantro leaves for garnish.

Rinse 1 1/2 cups jasmine rice under cold water until water runs clear to remove excess starch; drain well.

In a medium saucepan, combine the rinsed rice with 1 cup coconut milk, 1 cup water, and 1/2 teaspoon salt. If you prefer a slightly sweeter rice, stir in 1 teaspoon palm sugar or honey.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice steam, covered, for an additional 10 minutes. Fluff gently with a fork.

Fold in the 1 cup mixed berries while the rice is warm so they release a bit of juice and color the rice slightly. Taste and adjust salt or sweetness as desired. Keep warm until serving.

On each plate, mound a portion of coconut berry rice (about 3/4 cup cooked rice per serving). Place a portion of sliced rested Gai Yang chicken alongside the rice.

Arrange a generous scoop of the papaya salad and vegetables next to the chicken. Spoon any salad dressing left in the bowl over the vegetables for extra flavor.

Garnish with reserved chopped peanuts, cilantro leaves, and lime wedges. Serve immediately so the chicken is warm and the rice is fragrant.