Gai Yang - Why It Is More Commonly Known As Railway Chicken ...

 Gai Yang or you may know it more as Thai Grilled Chicken is succulent and spicy chicken grilled or bbq over coals or heatbeads, and is sold by vendors peddling at most train stations in Thailand. To me this will always be the 'Railway Chicken' and is one Thai food that is close to my heart.


You see, when I was young, my family and I used to take train trips from the South to Bangkok.

Thai Food Lovers

I used to look forward to stopping at train stations because there would be a rush of vendors selling different types of Thai food and snacks.

What I especially look forward to was the vendors selling the spicy grilled chicken - Gai Yang.

Railway Chicken is what we aptly named this yummy dish that we would not fail to buy! Succulent, spicy and smoking with the grilled bbq smell and taste!

This dish goes perfectly with salad or yoghurt. It makes a fantastic addition at your BBQ at home!

Gai Yang Thai Recipes:

From The Thai Kitchen:

* Mortar and Pestle
* Cleaver
* Ladle
* Mixing Bowl

Thai Ingredients:

* 6 large chicken maryland

Spice Paste:

* 2 medium spanish onions (roughly chopped)
* 6-8 dried chillies (large)
* 5 cloves garlic
* 3 cm ginger (chopped)
* 2 cm galangal (chopped)
* 2 stalks lemongrass (chopped)
* 5 candlenuts

Seasoning Ingredients:

* 3-4 tbs coconut milk
* 1 tsp tumeric powder
* 1 tsp sugar
* 1 tsp tamarind puree
* 1-1.5 tsp salt
* 2 tsp dashes of fish sauce
* 1 tbs cooking oil


1. Using Mortar and Pestle, pound the "Spice Paste Ingredients" to form a smooth paste

2. Combine the "Seasoning Ingredients" into the Spice Paste and mix well

3. Heat oil on medium heat and cook mixture until paste thickens and smell fragrant

4. Allow the paste to cool

5. Spread and rub the paste over the chicken marylands

6. Leave chicken marinating in the paste (the longer the better to get the flavor infused)

7. Grill the marinated chicken over heated coal or BBQ stove

Insider Secret Tips:

1. Make sure the chicken pieces are thoroughly dry before applying the finished spice paste.

2. You can also use whole chicken, breast fillets, chicken wings or chicken drumsticks
(lol! - what a tip -- basically you can use any parts of the chicken!)

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