Gai Yang with Birds Eye Chile Dipping Sauce
Ingredients
- 3-5 bird’s-eye chiles
- 2 cloves garlic
- 1/3 cup raw or palm sugar
- 1/4 cup water
- 1/4 cup rice vinegar
- 6 cups watermelon, seeded and cubed
- 1/2 English or hothouse cucumber, quartered lengthwise and cut crosswise into ¼-inch-thick slices
- 1/4 cup Thai basil leaves, chopped
- 1/4 cup mint leaves, chopped
- Pinch of kosher salt
- 1 head garlic, minced
- 20 peppercorns
- 5 fresh cilantro roots or 1 large bunch cilantro with stems, chopped
- 1 tablespoon fish sauce
- 2 teaspoons raw sugar
- One 3- to 4-pound chicken
- Jasmine rice, for serving
Instructions
Gai Yang with Bird’s-Eye Chile Dipping Sauce serves 4 original recipe by The Daily Meal.
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