Gai yang
From Wikipedia, the free encyclopedia
Gai yang or kai yang or (Thai: ไก่ย่าง) is a type of grilled or barbecued chicken originating in Laos (Beeng Gai in Lao) and the Isan region of Thailand. It is normally eaten with sticky rice and som tam. The dish is now popular throughout the country.
The dish is prepared by slitting open a chicken, knocking it flat, marinating it and then grilling it. The marinade is made from fish sauce, garlic, turmeric, coriander root, and white pepper.
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| Thai food | |
|---|---|
| Individual dishes | Mee krob, Neua pad prik, Pad kee mao, Pad see ew, Pad Thai, Rad na, Thai fried rice |
| Shared dishes | Tom yam, Tom kha gai, Gai Pad Khing, Kai yat sai, Red curry, Green curry, Yellow curry, Massaman curry, Panang beef |
| Isan and Lao dishes | Som tam, Larb, Gai yang, Sticky rice, Pla ra |
| Snacks and desserts | Curry puff, Satay, Khanom buang, Thai tea |
| Miscellaneous | Jasmine rice, Phrik khii nuu, Fish sauce, Sriracha hot sauce |
Categories: Cuisine stubs | Thai cuisine | Isan | Poultry | Barbecue
