Kai yang

Gai yang ( Thai: ไก่ ย่าง, pronunciation: [ Kai ː ŋ yes ] ) is a type of grilled chicken. This dish has its origins in Isan, Thailand's northeastern provinces, where Kai Ping ( ไก่ ปิ้ง, even Kai Ping ) is called.

It is used together with sticky rice ( Thai: ข้าวเหนียว, Kao Ngiou ) eaten. Meanwhile, the court throughout the country is popular.

The chicken is prepared by a whole chicken is cut in half or quartered. The meat is then unfolded flat tapped and fixed with a frame made of bamboo chopsticks. Prior to cooking, the meat is placed for about two hours in a marinade, the composition of which varies depending on the area and cooking. But usually is soy sauce, fish sauce, garlic, ginger, coriander root and black pepper included. It is then slowly cooked on hot coals.

Gai Yang with sauces, Kao Ngiou ( sticky rice ) and Som Tam

• Meat dish
• Thai Food