Recipe - Kai Yang (Grilled Chicken)

1 Whole chicken (2.5 3 lbs)
1 tablespoon Fresh chopped ginger
1 tablespoon Chopped fresh garlic
1 teaspoon Ground turmeric
1 tablespoon Light brown sugar
2 tablespoon Oil
2 Stalks fresh lemon grass
(bottom 6" only, chopped)
2 tablespoon Chopped fresh coriander root
2 tablespoon Fish sauce (nam pla)

Rinse the chicken and pat dry. Split the chicken in half down the breast
or cut into serving sized pieces.

Pound or process the lemon grass, ginger, garlic, and coriander root in a
mortar, blender, or processor until a smooth paste is formed, adding a
little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and
(remaining) oil. Blend until smooth. Pour mixture over the chicken,
cover, and marinate in the refrigerator for 2 hours or (up to) overnight.
Turn the pieces periodically to allow them to marinate evenly.

Prepare hot coals for barbecuing, or preheat the broiler. Grill the
chicken until the juices from the thickest part run clear, about 2030
minutes.

##Note: this recipe works well for grilled Thai Chicken Wings, too!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip