gai yang roulade with corn grits

Sometimes food gets boring. Every night it becomes the same old, same old. So I tried spicing up a chicken fillet by rolling it. So revolutionary. Here’s a chicken breast fillet rolled up in a gai yang marinade adapted from an America’s Test Kitchen recipe.

First  brine 3 boneless skinless chicken breast fillets in 2 tablespoons salt and 2 tablespoons sugar dissolved in 4 cups water 30-60 minutes. Slice each breast in half horizontally and pat dry. Place each fillet between two sheets of plastic and pound each one to 1/4 inch thickness. In a large bowl combine

  • 12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
  • 1 piece fresh ginger (about 2 inches), minced (about 2 tablespoons)
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground coriander
  • 2/3 cup chopped fresh cilantro leaves
  • 1/4 cup lime juice from 2 to 3 limes
  • 2 tablespoons fish sauce, optional
  • 2 tablespoons vegetable oil

Preheat the oven 350˚F. Line a baking sheet with foil and spray with cooking spray. Marinate the fillets in the garlic-ginger mixture for at least 30 minutes. Scrape most of the marinade from one side and paste in the center. Roll up around the garlic-ginger paste and place seam side down on prepared baking sheet. Bake 20 minutes or until the inside of each roulade measures 160˚F on an instant read thermometer. Remove from oven and slice into pinwheels.

Serve with yellow corn grits. So simple! This recipe is from Zea Rotisserie and Brewery.

  • 2 cups water
  • 2 cups heavy cream
  • 1 cup yellow corn grits
  • 1/2 pound butter
  • 1/2-1  tablespoon salt or to taste (use more or less salt depending on whether the butter was salted)
  • 1 ear grilled corn, kernels removed

Strip off most of the husk and silk. Soak in water to cover 15 minutes. If you don’t have a grill, broil the corn in the broiler for 15 minutes or until the kernels turn brown. Set aside to cool

Bring liquids to a boil in a small saucepan. Stir in the grits. Add butter and salt. Cook at simmer until thickened, about 10-15 minutes. Cut the corn off the cooled cob, and crumble in your fingers. At the end of cooking, stir in the corn.

It’s gai yang, but where’s the khao neow and somtam?

We’ve been good, AJ and I. Since we’ve been back in New York City on the low carb-low fat diet we haven’t had skin, chicken skin that is, for the last four months. It was time for a treat. I figured if I’m going to break the diet, then I should make it worthwhile. I decided to make  gai yang or roast chicken, Thai style, because I found this recipe on America’s Test Kitchen. It didn’t disappoint; the flavors were authentic, the chicken juicy. It just wasn’t fiery enough!

Purists will know that gai yang is traditionally served with papaya salad (somtam)and sticky rice (khao neow). Well, I  committed a heresy. Instead of papaya salad, we had a spinach, strawberry, and hearts of palm salad with lemon-poppy seed dressing. Instead of the sticky rice, I made stir-fried baby bok choy in garlic and ginger and seasoned it with Maggi sauce. Thus, I assuaged the guilt with some low calorie veggie sides.

The original recipe called for grilling on an outdoor barbecue. But since I live in a city apartment, I have parted ways from the original and broiled/baked the chicken instead. I have also added two chilies to the dipping sauce. What’s a dipping sauce without some heat?

Gai Yang or Thai Style Roast Chicken

Ingredients

Chicken and Brine

  • 1/2 cup granulated sugar
  • 1/2 cup table salt
  • 4 split bone-in, skin-on chicken breasts about 12 ounces each (I used 1 chicken breast and 2 bone-in, skin-on chicken thighs)

Dipping Sauce

  • 1 teaspoon red pepper flakes
  • 3 small cloves garlic , minced or pressed through garlic press (1 1/2 teaspoons)
  • 1/4 cup distilled white vinegar
  • 1/4 cup lime juice from 2 to 3 limes
  • 2 tablespoons fish sauce
  • 1/3 cup granulated sugar
  • 2 chilies, chopped (optional)

Rub

  • 12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
  • 1 piece fresh ginger (about 2 inches), minced (about 2 tablespoons)
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground coriander
  • 2/3 cup chopped fresh cilantro leaves
  • 1/4 cup lime juice from 2 to 3 limes
  • 2 tablespoons vegetable oil

Instructions

1. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
2. For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
3. To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
4. To broil the chicken: Cover the broiling pan with foil for easy clean up. Spray with cooking spray. Place the chicken pieces skin side up and broil 10 minutes or until the skin is golden or blackened. Turn the heat to 350˚F and put the pan in the oven to finish cooking, about 15-20 minutes or until the chicken reaches an internal temperature of 165˚F  160˚F on an instant read thermometer.