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John’s Gai Yang

Here's a gem from the kitchen of my friend John—a homemade recipe that boasts a collection of ingredients ready to transform into something spectacular.



2 stalks lemongrass

1 to 2 cups cilantro (about half a bunch that you typically buy at the store)

1 to 2 jalapeños (optional)

4 shallots or green onions

8 cloves garlic

2 tablespoons oil, order of preference: coconut, avocado, sunflower, olive … otherwise vegetable. If coconut, heat slightly to change into liquid.

3 tablespoons brown sugar

1 teaspoon salt: prefer Himalayan pink salt or sea salt, otherwise any salt will do.

1 teaspoon freshly ground black pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 cup soy sauce

1 teaspoon sesame oil

2 tablespoons fish sauce

1 tablespoon of lime juice

1 tablespoon oyster sauce

2 tablespoons of Tiger Cry Sauce

1.5 teaspoon turmeric powder

Wash the produce. Blend all of the ingredients in a blender until a thick greenish soup, and then use to marinade the bird(s), preferably 12 to 24 hours.


5 to 10 pounds of chicken with bone in and skin on in any form: whole chicken, 2 to 3 Cornish game hens, legs and thighs, wings, etc.

Puncture randomly with form and allow to soak in marinade 12 to 24 hours.

Cook chicken as desired: rotisserie, smoked, grilled, smoked, per specs.

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