What is Kai Yang?
Kai Yang is a chicken bowl that is usually grilled or grilled over hot coal. It is a very popular meal in Thailand, especially in the northeastern area of Isan, and is often sold as street food along the marketplaces. As with many Asian meals, Kai Yang is often consumed with some white sticky rice, along with a side dish of spicy vegetable salad called "SOM" and some chicken sauce.
The term "kai yang" means "grilled chicken" in Thai language. Food could be known to be part of Thai cuisine, but in fact it came from Laos, which sits right next to the Isan region and is separated only by the Mekong River. It is therefore not surprising that many inhabitants of Isan are Lao of origin and one of the many things they brought with was their food. In the language of Lao, grilled chicken is called "ping Gai", which is translated as "roast chicken". It is possible that Ping Gai began as a meal for rich people, given by the inhabitants of Isan lived primarily on the seafood originating from the Mekong andOther types of protein were rare.
What makes Kai Yang different from other grilled chicken meals is the use of various ingredients for the marinade of the bowl. Some ingredients include fish sauce, soy sauce, ginger and generous amount of white pepper. Vinegar, rice wine and Chinese Hoi Sin sauce, as well as other herbs such as lemon grass, coriander, garlic and some salt, can also be added to the marinade. Some chefs add some coconut milk, perhaps somehow face the spiciness of the marinade, and at the same time give a taste of a larger dimension.
Preparing for the chicken itself is also very different from other grilled chicken meals. The whole chicken, once torn and dressed, traditionally extends with a clean slice running along the abdomen. This method is usually called "Butterflying" chicken. The chicken is then pounded to keep the meat gifted and help the poultry to maintain its “butterfly” shape. Then it isFor some time marinated, at least for about 15 minutes, and then grilled on a very low fire, with slices lying down on the grill until they boil.
Grilling is not indented to Kai Yang burned crunchy, because it can produce very dry meat, so the chicken is slowly cooking. This method also helps chicken absorb more flavors from the marinade. Alternatively, the chicken can also be baked at first until it is half, and then construct the grill to complete the cooking process. Kai Yang is often cut into smaller pieces before serving.