Recipe: Gai yang (Northern-style grilled hen) - best charcoal grill

Angus Ann, chef/boss of Maenam, held a Thai BBQ hen in his restaurant in Vancouver on June 26, 2013.
This is a popular street snack in northern Thailand.
Another restaurant in Chiang Mai offers this charcoal versiongrilled hen. —Angus An.
HensMarinade, Cornwall: 1/2 cup (125 mL)
1/2 cup of palm sugar (125 mL)sugar1 cup (250 mL)
1 cup of fish soup (250 mL)
1 cup of garlic (250 mL)
5 teaspoons of coconut cream (25 mL)
Dark soy pan of white pepper butterfly hen, cut by cutting the backbone, then cut and take out along the side.
Stick the breastbone.
Open and flatten the hen by breaking the breast bone a little so that it will lay flat on your cutting board.
Mix all the marinades together and marinate the hen overnight.
For the best results, please use the charcoal grill.
Make a fire with charcoal, let the charcoal burn for 45 minutes, and spread it to one layer.
Once the flame goes out, bake the hen to gold for about 7 minutes on each side.
On a gas grill, dead charcoal should represent medium and low heat.
With nahm jim Jia (see recipe).
6 copies.
Nahm jim jiaw:(
You can buy roasted rice in Vietnamese shops.
Pakistani coriander is Vietnamese coriander.
The blue tongue powder is a chili powder made of dried peppers, baked in a pan and ground into powder. )¼ cup (60 mL)
Grilled rice Cup (60 mL)
Fried Onion Cup (60 mL)
The park Zhiyuan Cup, which was cut very carefully (125 mL)
Tamarind Cup (60 mL)
Lime juice cup (60 mL)
Fish soup cup (60 mL)
2 tablespoons of Large pinch blue tongue powder (30 mL)
Mix all the ingredients with the season.
The taste should be the same as sour, salty, sweet and spicy.