Monday, 7 May 2012

Gai Yang (using oven)

I saw 3 chicken thighs selling at $5 at the wet market. Immediately I ordered and purchased. Usually I will prefer to buy and cook chicken wings. Well, we are getting slightly bored with the usual wings... And the chicken thighs looked pretty good! Yum!! Hahaha...

Gai Yang is commonly eaten in Thailand. I heard it is best to eat with sticky rice, but I have yet to try...

After pan fried and roasting, the chicken was very tender and juicy. Always pan fry the meat before putting into the oven, this is to lock in the moisture and give the meat a nice brown colour.


3 pieces chicken thighs
2 tbsp cooking oil

1 tbsp garlic powder
2 tbsp ginger juice
2 tbsp oyster sauce
1 tbsp soy sauce
2 coriander roots


1. Marinate the chicken for at least 2 hours in the fridge.

2. Heat 2 tbsp cooking oil in a non stick pan. In the meanwhile, preheat the oven at 200 degree.

3. Pan fried the chicken each side until nicely brown (for about 3 minutes with low heat). Remove and set the chicken on the baking tray.

4. Roast the chicken at 200 degree in the oven for 20 minutes, then reduce to 180 degree and roast for another 15-20 minutes (depend on individual's oven).

5. Put several lettuces on the plate. Lay the thighs on the lettuces and garnish with coriander.

6. Serve with Thai Pineapple Fried rice.

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