Gai yang poussin and autumnal som tam salad

This dish brilliantly marries bright and vibrant Gai Yang flavours with the crispness of autumnal British vegetables, creating a refreshing yet hearty experience. The grilled poussin boasts a sticky glaze and smoky char, paired beautifully with a tangy, crunchy salad that balances sweet, sour, and spicy notes perfectly.

This recipe has a Nutri-Score of C, reflecting a balanced nutritional profile with moderate sugar and fat content. The score considers the fresh vegetables, lean poussin meat, and used ingredients like palm sugar and fish sauce that contribute to flavour but increase sugar and sodium levels moderately.

Method

1. Pound the marinade ingredients: Begin by grinding the white peppercorns and salt in a pestle and mortar until you get a fine powder. Add the coriander root and chopped garlic, and continue pounding until everything forms a smooth, fragrant paste. Stir in the palm sugar, turmeric, ground coriander, fish sauce, and vegetable oil to combine everything thoroughly.
2. Prepare the poussin for marinating: Take a pair of heavy-duty scissors and carefully cut the poussin along the backbone to butterfly, or spatchcock, the bird. Place it breast-side up on a chopping board, then press it gently but firmly with the palm of your hand to flatten it evenly. This step helps the bird cook more evenly on the grill.
3. Marinate the poussin: Rub the marinade all over the poussin, making sure every bit is well coated. Pop it into the fridge and leave it to absorb the flavours for at least 6 hours, or even better, overnight. This slow marinating process is key to achieving that punchy flavour.
4. Make the sticky glaze: In a small pan, gently dissolve the palm sugar in half a tablespoon of water over a low heat. Once the sugar dissolves completely, add the shrimp paste, fish sauce, toasted cassia bark, and star anise. Let the mixture simmer for a while until it thickens slightly. To check consistency, spread a bit on a plate and chill it—aim for a tacky, sticky texture that’s not too firm. If needed, simmer longer or add a splash more water. Cover and let the glaze infuse for about 12 hours at room temperature or in the fridge before using.
5. Grill the poussin: Preheat your grill to medium-high. Start by grilling the poussin skin-side down for about 10 minutes until it’s nearly cooked through. Flip it skin-side up, then finish under a hot grill for another 5 minutes to give that delicious colour and char to the skin. Remove and let it rest for 7 minutes to keep it juicy and tender.
6. Prepare the tamarind jaew dipping sauce: Place the palm sugar and a teaspoon of water in a saucepan and warm gently until the sugar dissolves. Add the tamarind water, fish sauce, and toasted chilli powder, whisking everything together. Stir in the finely sliced lemongrass, chopped coriander, and lime juice, then transfer the sauce to a small dipping bowl.
7. Make the autumnal som tam salad dressing: Using a pestle and mortar, pound the bird’s eye chillies, garlic, palm sugar, and salt into a smooth paste. Add the tamarind water, fish sauce, and lime juice, then stir well to create a vibrant dressing.
8. Assemble the salad: Toss the carrot, celeriac, apple, white cabbage, radish, and blackberries in a large bowl. Pour over the dressing and gently but firmly crush and tumble the salad ingredients to help break down their cell structures, allowing them to soak up all the flavours. Lastly, fold in the roasted hazelnuts for a lovely crunch and give the salad one final mix.
9. Serve: Brush the grilled poussin generously with the sticky glaze. Using a cleaver or a sharp knife, cut it into bite-sized pieces, keeping the bones intact for flavour. Spread the pieces onto a plate or small platter and serve alongside the autumnal som tam salad and tamarind jaew dipping sauce.

Suggested Wine Pairing

For the vibrant and slightly smoky Gai Yang poussin with its autumnal salad, here are three affordable wines under £12.50 from UK supermarkets:

• Vinho Verde, Quinta de Azevedo – Crisp and zesty with green apple notes, it complements the spicy and tangy dressing beautifully.
• Sauvignon Blanc, Oyster Bay – Herbaceous with citrus and tropical fruit hints, perfect to balance the garlic and lime flavours.
• Chenin Blanc, Nederburg Family Vineyards – Fresh with hints of stone fruit and honey, adding a subtle sweetness that pairs well with the palm sugar glaze.

What can you serve with this

1. Steamed Jasmine Rice: A fragrant neutral base that soaks up all the juices and dressing beautifully.
2. Thai-style Pickles: Adds a tangy crunchy contrast to the sweet and smoky poussin.
3. Light Coconut Soup (Tom Kha Gai): Brings creamy warmth with lemongrass and galangal, enhancing the Thai flavour profile.

FAQs for Gai Yang Poussin and Autumnal Som Tam Salad

• What is Gai Yang? It is a traditional Thai grilled chicken dish marinated with herbs and spices.
• Can I make this dish vegetarian? Substitute the poussin with grilled tofu and the fish sauce with soy sauce or tamari.
• How long should I marinate the poussin? For best results, marinate at least 6 hours or overnight in the fridge.
• Can I prepare the salad dressing ahead? Yes, the dressing can be made a day in advance and kept refrigerated.
• Is the recipe spicy? It depends on your tolerance; adjust bird’s eye chillies accordingly.
• Are there nuts in this dish? Yes, roasted hazelnuts are used in the salad for crunch.
• Can I use regular sugar instead of palm sugar? Brown sugar is a good substitute if palm sugar is unavailable.

Nutri-score Health Check

This recipe scores a C on the Nutri-Score scale, representing a balanced dish with moderate energy density.

Positive Factors

• Fresh vegetables like carrot, celeriac, and cabbage add fibre and vitamins.
• Lean protein from poussin supports a healthy diet.
• Use of herbs and spices enhances flavour without adding calories.

Negative Factors

• Palm sugar and glaze contribute to sugar content.
• Fish sauce adds sodium.
• Roasted hazelnuts add fat, though healthy fats.

This score is automatically calculated based on the ingredients and serves as a guide to the recipe’s healthiness.