Kai yang or gai yang ( th, ไก่ย่าง, , literally meaning "grilled chicken"), also known as kai ping or gai ping ( th, ไก่ปิ้ง), or pīng kai ( lo, ປີ້ງໄກ່, ), is a dish originating from the

Lao people The Lao people are a Tai ethnic group native to Southeast Asia, who speak the eponymous language of the Kra–Dai languages. They are the majority ethnic group of Laos, making up 53.2% of the total population. The majority of Lao people adhere ...

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist s ...

and

Isan Northeast Thailand or Isan ( Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 prov ...

(northeastern Thailand), but it is now commonly eaten throughout the whole of

Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is b ...

. The dish is a standard staple of street markets and readily available at all times. Being a typical Laotian/Isan dish, it is often paired with

green papaya salad Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...

and

sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

(Thai/Isan: ข้าวเหนียว, ; lo, ເຂົ້າໜຽວ). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian

jaew bong Jeow Bong or Jaew Bong ( lo, ແຈ່ວບອງ, th, แจ่วบอง; ) also called Luang Prabang chili sauce is a sweet and savory Lao chili paste originating from Luang Prabang, Laos. Jeow Bong is made with sundried chilies, galangal, ...

. 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 Malaysia ( ; ) is a country in Southeast Asia. The federal constitutional monarchy consists of thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Mal ...

Names

The Laotian name for the dish is pīng kai () and means "roast chicken". In Laotian restaurants in the West, it is known as "Laotian barbecued chicken" or "ping gai". The Thai and Isaan term is usually spelled ไก่ย่าง (''kai yang''; Isan: ), 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".

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

marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavo ...

typically includes

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

coriander Coriander (;

root (cilantro), and white pepper. Many variations exist, and it is also quite common to find black soy sauce, hoisin sauce,

shallots The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as th ...

, leaves and seeds of

coriander Coriander (;

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, chilis,

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed ...

, and MSG.

References

* Tan, Terry. (2007). ''The Thai Table: A Celebration of Culinary Treasures.'' Marshall Cavendish. * Thompson, David. (2002). ''Thai Food: Arharn Thai.'' Ten Speed Press. * Brissenden, Rosemary. (2007). Southeast Asian food: Classic and Modern Dishes from Indonesia, Malaysia, Tuttle Publishing. * McDermoot, Nancie. (1992). Real Thai: The Best of Thailand's Regional Cooking. Chronicle Books. {{Chicken dishes, state=collapsed Isan cuisine Chicken dishes Barbecue Street food Lao cuisine

Names

Ingredients and preparation

See also

References