🍗泰式薑黃雞 Thai Turmeric Chicken (Gai Yang Khamin)
泰式薑黃雞（Gai Yang Khamin）來自泰國南部，是超好食嘅街邊小食，做法其實都好簡單🤤大家不妨一試！
Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that’s sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!
Servings: 5
材料：
5（~1.2公斤）大雞腿 (帶皮，帶骨)
醃料：
4 粒 蒜瓣(切碎)
2湯匙 魚露
2 1/2湯匙 蠔油
1茶匙 Regency®白胡椒粉
1/4 杯 黑糖
Ingredients:
5(~1.2kg) Large chicken thighs, skin-on, bone-in
Marinade:
4 Garlic cloves (finely minced)
2 tbsp Fish sauce
2 1/2 tbsp Oyster sauce
1 tsp Regency® Ground white pepper
1 tbsp Regency® Turmeric Powder
1/4 cup Brown sugar
Instructions:
Step 1
在一個大碗裡混合醃製材料，然後加入雞肉並均勻塗抹醃料。醃製至少3小時，醃製一晚更入味效果更好。
Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
Step 2
預熱焗爐至180°C。在烤盤上鋪上牛油紙/烘焙紙，將雞肉放上烤盤，雞皮那一面朝上，然後將醃料全部塗抹在雞肉上。
Preheat oven to 180°C. Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.
Step 3
烘烤40 分鐘，分別在烤到30分鐘和 40 分鐘時，用烤盤上焗出來的醬汁再次塗抹在雞上，使其呈金黃色和更濃稠，可因應需要旋轉烤盤令雞可均勻上色。
Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.
Step 4
將焗爐溫度提高至200°C（熱風對流焗爐則保持180°C），將雞肉再烘烤10分鐘，使雞皮焦糖化。
Increase the oven temperature to 200°C(180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.
Step 5
取出後靜待3分鐘，然後可配上番茄和青瓜，加上泰式茉莉椰子飯食用。
Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way.
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Regency Spices Ltd.
regencyspices.hk
