Kai yang

Kai yang (pronounced: kai yang) is a popular dish in the cuisine of Thailand and Laos. The term "Kai yang" literally translates to "grilled chicken" in English.

Etymology

The term "Kai yang" is derived from the Thai language. "Kai" means chicken and "yang" means grilled or barbecued.

Preparation

Kai yang is typically made with a whole chicken that is marinated in a mixture of ingredients including lemongrass, garlic, fish sauce, palm sugar, and coriander root. The chicken is then grilled over a charcoal fire until it is cooked through and the skin is crispy.

Serving

Kai yang is often served with a spicy dipping sauce known as "jaew", which is made from tamarind, fish sauce, palm sugar, and chili peppers. It is also commonly served with sticky rice and a side salad of green papaya salad (som tam).

Related Terms

• Thai cuisine
• Laos cuisine
• Grilled chicken
• Lemongrass
• Garlic
• Fish sauce
• Palm sugar
• Coriander root
• Dipping sauce
• Tamarind
• Chili peppers
• Sticky rice
• Green papaya salad
• Som tam

External links

• Medical encyclopedia article on Kai yang
• Wikipedia's article - Kai yang

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