Kai yang
 | This article includes a improve this article by introducing more precise citations. (February 2013) ) |
 Kai yang at the old market of Don Wai, Nakhon Pathom | |
| Region or state | Southeast Asia |
|---|---|
| Associated cuisine | Lao, Thai |
Bangkok, Thailand
.Vientiane, Laos
.Kai yang or gai yang (
jaew bong.[citation needed
]
In Thailand, there are also many famous Thai Muslim varieties of kai yang which are not of Lao origin at all, but more akin to the grilled chicken from Malaysia.[citation needed]
Names
The
Isaan term is usually spelled ไก่ย่าง (kai yang; Isan: [kàj ɲâːŋ]), although ปิ้งไก่ (ping kai), a Thai letter rendering of the Laotian name, would be understood in Isan and in most of Thailand as well although to Thai ears it would sound a bit quaint, due to the slight grammatical difference between Thai and Laotian. Thais would put kai before ping rather than the other way round. In the West, where this dish often features on the menu of Thai restaurants, it is either known by its Thai name kai yang or as "Thai barbecued chicken".[citation needed
]
Ingredients and preparation
A whole chicken is often halved and pounded flat. It is marinated and then grilled over a low heat on a charcoal flame for a long time, but is not cooked to be burnt or dry. The
]See also
References
- Tan, Terry. (2007). The Thai Table: A Celebration of Culinary Treasures. Marshall Cavendish. ISBN 981-261-442-7
- Brissenden, Rosemary. (2007). Southeast Asian food: Classic and Modern Dishes from Indonesia, Malaysia, Tuttle Publishing. ISBN 0-7946-0488-9
- McDermoot, Nancie. (1992). Real Thai: The Best of Thailand's Regional Cooking. Chronicle Books. ISBN 0-8118-0017-2
ISBN 1-58008-462-1
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