Gai yang
Gai yang ( Thai : ไก่ ย่าง , pronunciation : [ kài jâːŋ ]) is a type of grilled chicken. This dish has its origins in Isaan , Thailand's northeastern provinces, where it is called Kai Ping ( ไก่ ปิ้ง , also Ping Kai ).
It is eaten with sticky rice (Thai: ข้าวเหนียว , Kao Niau ). The dish is now popular across the country.
The chicken is prepared by cutting a whole chicken in half or quarter. The meat is then unfolded, pounded flat and fixed with a frame made of bamboo sticks. Before grilling, the meat is placed in a marinade for about two hours, the composition of which varies depending on the area and cook. Mostly it contains soy sauce , fish sauce , garlic , ginger , coriander root and black pepper . It is then slowly cooked on hot charcoal .
Gai Yang in Don Wai Old Market, Nakhon Pathom
Gai Yang with sauces, Kao Niau (sticky rice) and Som Tam
