Thai recipe calls for marinating chicken but no liquid is listed?

I am preparing Gai Yang Esan for our foriegn exchange student. The recipe calls for marinating the chicken in the ingredients listed. But they are all dry ingredients. Do I just rub the chicken in the ingredients and then leave them sit together or is there a liquid common to Thai cooking that I am unaware of. I am new to Thai cooking and I am using a fairly advanced cookbook. Our student is a little home sick so I want this right.

If a recipe calls for sauteeing chicken, can you bake it in the oven and get the same result?

how long do I bake chicken tenders for?

What can I use to substitute chicken bouillon in a recipe?

When a recipe calls for cooked chicken, what is the best way to prepare that chicken?

What is the purpose of vinegar in a barbecue sauce recipe?

Does anyone know what this recipe/food is called?

Boiling a chicken for chicken broth?

How long should i cook my pork loin roast?

How do you use fresh turmeric and lemongrass in Thai curry?

help with this recipe? can i substitute scallops for chicken?

I have a recipe that calls for ground almond and almond extract. Can I sub. it with something else?

I have a recipe that calls for plain soy milk,can I use almond milk?

3 comments a "Thai recipe calls for marinating chicken but no liquid is listed?"

Rub the chicken with the spices. I’d say put it in a Ziploc bag for a while. It should marinate just fine

it is a dry rub put chiken in the bag and let sit for an hour or soo so it obsorbs the flavor!

Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!

Post your comment

You have to login to comment.