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Thai grilled chicken (Kai Yang Sanam Muay)

3-5 lb whole chicken (fryer)
3 table spoons pounded garlic
2 teaspoons white pepper
2 teaspoons salt
1 teaspoons chicken stock powder
5 tablespoons soy sauce
1 medium size Chinese parsley
4 tablespoons white sugar
1 tablespoon fish sauce
1 teaspoon grilled dry red chili
3 tablespoons of vinegar
2 cups glutinous rice (sticky rice)

Chop parsley and set leaves aside. Pound the rest of parsley -
including roots - with garlic. Set aside 1 tablespoon of pounded
garlic for dip sauce. Mix 2 tablespoons pounded garlic, 1 tablespoon
sugar, the rest of white pepper, salt, stock powder, and soy sauce
in small bowl. Cut chicken lengthwise along its front and spread
flat. Pierce skin with fork. Apply ingredients thoroughly, seal
in plastic bag, and put in refrigerator overnight. Soak 2 cups of
glutinous rice (preferably over night or at least 3 hours).

Put steaming screen into medium size rice cooker. Put water below
screen level. Put soaked glutinous rice into cooker and start
cooking. Loosen rice with fork thoroughly after 12-18 minutes.
Continue cooking until auto-switch turns off.

Put chili powder, vinegar, the rest of pounded garlic, fish sauce,
and sugar in small bowl. Put ingredients in microwave for 1.5
minutes to let sugar dissolve and garlic sap soften. Putting
ingredients in saucepan over range works as well. Let sauce cool
down and set for 15 minutes. Put chopped parsley leaves on top.

Heat oven to 425 degrees for 10 minutes. Put chicken in tray skin
side up and stick it in middle-lower shelf. After 25-30 minutes,
drain chicken gravy into bowl and apply on chicken skin thoroughly,
using brush or spoon. Reduce heat to 400 and put chicken back in
for 15-20 minutes, or until skin turns golden brown (watch carefully
at this time). Drain gravy again if needed. Spread chili sauce
on top of chicken before serving with sticky rice. Or cut and
dip chicken in sauce for chicken skin crispy.


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