Ingredients
- 2 whole chickens (mine were 1.8 kilos each)
- Bamboo sticks or skewers
- Charcoal
- Grill
Marinade
- 4 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons palm sugar
- 1 tablespoon sweet dark soy sauce (you can use kecap manis)
- 8 tablespoons water
- 4 heads garlic (30 – 40 cloves)
- 2 stalks lemongrass
- 2.5 tablespoons black pepper corns
- 8 fresh coriander roots (or you can try the powder coriander roots)
Gai Yang Sauce
- 1.5 tablespoons khao kua (see method here)
- 1.5 tablespoons chili flakes
- 1 tablespoon of sugar
- 3 tablespoons fish sauce
- 8 tablespoons tamarind juice (you can add more or less according to how strong it is and how sweet and sour you want your sauce)
- Few sprigs of cilantro