Gai Yang Pita with Jaew Yogurt (Thai × Greek)

Method

1. Very finely chop the tender part of the lemongrass, the garlic and the coriander stems, put them in a bowl and mix with the fish sauce, oyster sauce, brown sugar, white pepper and half the oil. Score the thick parts of the chicken so it lies at an even thickness, toss it in the marinade and refrigerate for 30 min.

   Add in this stepGarlic cloves 3Coriander stems 8 gLemongrass stalk 1Fish sauce (marinade) 4 tspOyster sauce 2 tspLight brown sugar 2 tspGround white pepper ½ tspVegetable oil 1½ tspBoneless chicken thighs 300 g

2. Toast the uncooked sticky rice in a small dry pan on medium-low heat for 4 min, shaking, until deep golden; cool and grind coarsely in a mortar or spice grinder (khao khua).

   Add in this stepUncooked glutinous (sticky) rice, for khao khua 3 tsp

   medium-low heat

3. Stir the fish sauce, lime juice, chilli flakes, chopped mint and half the khao khua into the yogurt to make the jaew yogurt. Taste and adjust the sourness with more lime.

   Add in this stepPlain Greek yogurt 120 gFish sauce (yogurt) 1 tspLime, for juice ½Coarse dried chilli flakes ½ tspMint leaves 6 g

4. Tear the romaine into bite-sized pieces, cut the cucumber into half-moons and the tomato into thin slices, and slice the red onion very thinly, then soak it in cold water for 5 minutes and drain. Toss lightly with the coriander leaves.

   Add in this stepRomaine lettuce leaves 2Cucumber ½Tomato 1Red onion ¼Coriander leaves (salad) 6 g

5. Heat a 26 cm griddle or cast-iron pan on medium-high heat until very hot, brush with the remaining oil and lay the chicken flat. Cook for 10 min in total, turning every 2–3 minutes, until well charred outside and 75 °C in the thickest part (white inside, clear juices). Rest for 3 minutes, then slice 1 cm wide. If the pan is crowded, cook in batches.

   Add in this stepVegetable oil 1½ tsp

   medium-high heat

6. Warm the pittas in a dry pan on medium heat, turning, for 2 min in total until soft. Split them into pockets or open them flat, spread with jaew yogurt, fill with salad and chicken and finish with a sprinkle of the remaining khao khua.

   Add in this stepPitta breads 2

   medium heat