Gai Yang Chicken & Believing in Yourself

04/18/22 • 49 min

12 Listeners

Hi everyone and welcome back to a brand new Nikoli's Kitchen! This week I'm giving a swing at something I've never done in the name of Gai Yang Chicken, which is Thai BBQ chicken typically spatchcocked and cooked over coals in the streets of Thailand. Also this week, I continue on last week's thoughts about celebrating all of the little wins in your life, and how to continue to believe in yourself even when you fail or are set back. Thank you so much for listening!

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Featured Recipe for this Episode

Gai Yang Marinade

1 whole chicken
2 T lemongrass, white part only, thinly sliced OR
1 T lemon zest & 1 T fresh ginger
1 t white pepper
1 t black pepper
10 cloves of garlic, roughly chopped
10 stalks of cilantro
1 shallot, roughly chopped
1 t coriander
2 T fish sauce
2 T palm sugar, roughly chopped
1 red chili, roughly chopped
2 T soy sauce
2 T dark soy sauce
1 t Turmeric
2 T vegetable oil

Nam Jim Jaew (dipping sauce)

1 T cilantro, finely chopped
1 T lime juice
1 T toasted sticky rice, finely ground
1 T red pepper, finely diced
1 T fish sauce
2 T tamarind paste
2 T palm sugar, finely chopped
1 T hot water
1 T scallions, finely diced
1 T shallots, finely diced
1 t dark soy sauce

~| Note: I broke down a whole chicken for this and this was more than enough marinade for two split breasts and two leg quarters, including enough to baste it on the grill several times. If you're making more than four pieces or so of chicken, you may want to double the marinade recipe. |~

Break down your chicken into split breasts and leg quarters. Save your wings, the spine, and any other parts for future chicken stock.
Combine all of the marinade ingredients in a food processor and blend until combined.
Pour the marinade over your chicken and marinate for up to 48 hours.
Set up your charcoal grill so most of your coals are on half of it, creating a "warm" and a "cool" side where the chicken won't receive much direct heat on the "cool" side.
Grill the chicken skin-side up on the cool side for 35-45 minutes (depends on the size of your chicken). Baste your chicken every 10-15 minutes with the leftover marinade (I had enough to do this twice).
Flip the chicken over and place it skin-side down on the "warm" side for just a few minutes until the skin crisps up. Babysit the chicken at this phase- you don't want the skin to burn!
Remove your chicken and let it rest; while it does, prepare your dipping sauce.

For the Nam Jim Jaew, combine all of your ingredients into a bowl and stir. You want to make sure you get small cuts on everything so there aren't big chunks of anything.
Serve in a small dipping cup with your chicken.

My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt.

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Featured Recipe for this Episode

Gai Yang Marinade

Nam Jim Jaew (dipping sauce)

My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt.

Important Links

(All links open in a new window)

Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!

Previous Episode

Making Brownies with BEER & Celebrating 50 Episodes!

12 Recommendations

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week with episode 50 rolling around, I wanted to take the opportunity to celebrate by going back to the very first episode of the show and taking another look at the brownies I made. Instead of making them with red wine syrup and ganache, I made them with an Imperial stout and caramel! The results didn't turn out exactly how I wanted, but they still had great flavor.

Also this week, I answer your questions and continue on the thread from last week's positivity segment, talking about self-awareness and celebrating the little things in life. Thank you all so much for listening and for your amazing support that has taken me to 50 episodes. Here's to the next 50 and beyond! Thank you so much for coming on this journey with me.

Featured Recipe for this Episode

Brownies:

1 12-oz bottle of Imperial Stout
1/3 cup white sugar
2 sticks butter
10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar)
2/3 cup dark brown sugar
2 t vanilla
5 large eggs
3/4 c flour
1 t salt

Imperial Stout Caramel:

1 12-oz bottle of Imperial Stout
1 c white sugar
6 T unsalted butter
1/2 c heavy cream
1 t salt

~| Original caramel recipe is from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ |~

Brownie Directions:

Preheat oven to 350°.
Add beer and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone- you'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn.
Remove from heat and let it cool.
Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl.
Fill a saucepan with 2 inches of water.
Place bowl over top of the saucepan and turn it to high; the steam from the boiling water will melt the chocolate and butter. Stir frequently to combine.
Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your beer syrup is cooled, add it into your chocolate mix.
Add brown sugar, salt, and vanilla and stir to combine.
Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in.
Sift 3/4 c flour into the bowl and stir together just until it is incorporated.
Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie.
Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it.
Remove and allow to cool.

Caramel Directions:

Add your beer and sugar to a large saucepan and cook over medium heat until the liquid is mostly gone (you can follow the same process as for the brownies- you can also make both at the same time in the same pot and then split it into the brownies and caramel).
Once your beer syrup is reduce...

Next Episode

Berry Pancake Breakfast with a Potato Apple Hash!

16 Recommendations

Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!

Featured Recipe for this Episode

Homemade Almond Berry Pancakes

1 c all-purpose flour
1 c almond flour
1/4 c powdered sugar
1 egg- separate the white and yolk
1/2 t vanilla
1-1/2 t baking powder
1/2 t salt
4 T butter, cut into cubes and softened to room temperature
1 cup preferred berries
1-1/2 c almond milk

Sift together the dry ingredients into a large bowl.
In a separate bowl, combine your egg yolk, berries, milk, and vanilla.
Whip your egg whites with an electric mixer until they reach soft peaks.
Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture.
Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix.
Fold your egg whites into the batter just until combined.
Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter.

Berry Compote

16 oz (1 lb) Preferred berries
1/4 c sugar
2 c water

Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat.
You can strain the berry pulp out to truly make this syrup-like instead of a compote.

4 large russett potatoes, cubed
2 honeycrisp apples, cubed
2 shallots, diced
1 c preferred sausage, grilled and chopped
1 T fresh rosemary, finely chopped
1 T fresh sage, finely chopped
1/2 c white wine
Eggs (as many as you want served over it)
Wing Sauce (optional)
Salt, pepper, nutmeg, cinnamon (to taste)

~| Remember when preparing your ingredients you want everything chopped uniformly! |~

Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done).
Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use.
Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot).
Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down.
Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone.
Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils.
Add more of the oil/fat you're using here and heat it, then add your potatoes.
Season with salt and pepper and cook your potatoes until they are nicely browned on all sides.
Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish).
Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway.
Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.