Poulet grillé façon Isan (Kai Yang)

Make marinade paste

Pound the lemongrass, garlic, cilantro root and white peppercorns together in a mortar, or chop very fine in a food processor, until you have a rough, fragrant paste. Stir in the fish sauce, oyster sauce, soy sauce, palm sugar, turmeric and oil.

• 3 stalks lemongrass
• 8 cloves garlic
• 4 cilantro roots
• 1 tsp white peppercorns
• 3 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tbsp palm sugar
• 1 tsp ground turmeric
• 2 tbsp vegetable oil

✅ C'est prêt quand : the paste is fairly smooth and smells strongly of lemongrass and garlic

Marinate the chicken

Rub the paste all over the chicken, working it under the skin where you can. Cover and marinate in the fridge for at least 2 hours, or overnight for the best flavor.

• 1.2 kg chicken leg quarters

✅ C'est prêt quand : the chicken is fully coated and has absorbed the marinade

Soak and steam rice

Soak the sticky rice in plenty of water for at least 3 hours, then drain well. Steam over simmering water in a bamboo basket or a steamer lined with cloth for about 20 minutes, until tender and translucent.

• 400 g sticky rice
• as needed water

✅ C'est prêt quand : the grains are soft, sticky and translucent

Grill the chicken

Grill the chicken over medium charcoal heat, turning often and basting with any leftover marinade, for 40–45 minutes until the skin is charred in spots and the meat is cooked through to 75°C (165°F) at the thickest part.

✅ C'est prêt quand : the juices run clear and the internal temperature reaches 75°C (165°F)

Toast rice powder

While the chicken grills, toast the raw glutinous rice in a dry pan over low heat, stirring constantly, until deep golden brown and fragrant. Let it cool, then grind to a coarse powder.

• 2 tbsp uncooked glutinous rice

✅ C'est prêt quand : the rice is deep golden and smells toasted

Make nam jaew sauce

Mix the toasted rice powder with the fish sauce, lime juice, tamarind paste, chili flakes and sugar until the sugar dissolves. Stir in the shallot, spring onion and cilantro leaves just before serving.

• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp tamarind paste
• 1-2 tsp dried chili flakes
• 2 tbsp shallot
• 2 tbsp spring onion
• 2 tbsp cilantro leaves
• 1 tsp sugar

✅ C'est prêt quand : the sauce tastes balanced between sour, salty, sweet and spicy

Rest and serve

Let the grilled chicken rest for 5 minutes, then chop into pieces through the bone. Serve with the sticky rice and nam jaew sauce on the side for dipping.

✅ C'est prêt quand : the chicken has rested and is ready to carve