Roast chicken Thai-style – sort of gai yang


There’s so many reasons for choosing to cook what we do every night for dinner – often it’s planned, or something needs using up, or it’s just what you fancy.

But tonight … tonight I chose to cook this purely and simply because I wanted to chop it up.

Yup. I just really wanted to chop a whole chicken bones and all with my cleaver and see if I could do it ‘Chinese style’ rather than neatly carving it.  And that is the reason we are having roast chicken tonight.

Oh … and because I have some cucumber dipping sauce left over from the weekend I think will go well with it.

So, easy delicious roast chicken.  Just put into a bowl – or straight into a remoska if you also have one (I love mine – plus my oven’s on the blink):

1 tsp salt

2 tsp sugar

1 tsp white pepper

1 tsp ground coriander

6 drops doTerra lemongrass essential oil (optional)

Zest of a lime

4 tbspn fish sauce

2 tbspn oil


Mix it all together and rub over and into the chicken


Then cook until done! It takes about 90 minutes.


And then the exciting bit! I looked at a few videos and read some instructions and attempted to chop it all up! Fun.


Serve with rice and sweet chilli sauce and cucumber sauce if – like me – you have some to use up.


Any day is better for being a roast chicken day …


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