Ingredients:

3 tbsp thinly sliced galanga

1/2 cup sliced garlic

3"fresh section lemon grass,thinly sliced

1 3/4 cup thick coconut milk

3 tbsp Golden Mountain Sauce

3 tbsp oyster sauce

1/2 tsp ground white pepper

1 tbsp yellow curry powder

1 tbsp sugar

1 tbsp saesame oil

1 whole chicken,cut in half

Method:

The Marinade:

Place the galanga,garlic,and lemon grass in a blender and

grind to fine paste.

In a large bowl,combine the paste,Golden Mountain Sauce

oyster sauce,white pepper,yellow curry powder,sugar,seasame

oil,and coconut milk.

Pat the chicken halves dry with a paper towel and place in the

bowl,completely covering the chicken with the marinade.

Allow to stand overnight in the refrigerator.

Light a charcoal grill to an even,high heat.

Adjust the grill to 3 to 4"above the coals.

Grill the chicken for about 7 minutes on each side,

until grill marks show on the meat.

Do not cook all the way.

Preheat the oven to 550* for about 20 minutes.

Bake the grilled chicken for 17 minutes,until the skin is crisp.

Cut the chicken halves into several pieces and

serve immediately with thai barbecued chicken sauce.