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 Kai yang at the old market of Don Wai,Nakhon Pathom | |
| Region or state | Southeast Asia |
|---|---|
| Associatedcuisine | Lao,Thai |
Kai yang orgai yang (Thai:ไก่ย่าง,pronounced[kàjjâːŋ],lit. 'grilled chicken'), also known askai ping orgai ping (Thai:ไก่ปิ้ง), orpīng kai (Lao:ປີ້ງໄກ່,[pîːŋkāj]), is aLao dish originating inLaos, but it is now commonly eaten throughout the whole ofThailand.[1][2][3] The dish is a standard staple ofstreet markets and readily available at all times. The town ofSeno inSavannakhet,Laos is renowned for their flavorful and tenderPing kai Xeno orXeno grilled chicken and has earns official recognition as Savannakhet’s symbol and culinary legacy. Ping kai Xeno is also a National One District One Product (ODOP) Trademark.[4] The Association of Xeno Grilled Chicken, formed in 2016, has developed a comprehensive set of rules and regulations for all Ping kai Xeno to protect its economic interests and culinary tradition. They include the requirement that all Ping kai Xeno be prepared using only chicken from the Xeno areas and its unique marinating and grilling techniques.[5] Being a typical Laotian dish, it is often paired withgreen papaya salad andsticky rice (Thai/Isan: ข้าวเหนียว,pronounced[kʰâ(ː)w.nǐaw];Lao:ເຂົ້າໜຽວ,pronounced[kʰȁ(ː)w.nǐaw]) or eaten withsticky rice in bamboo (khao lam in Lao). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotianjaew bong.[1]
In Thailand, there are also many famous Thai Muslim varieties ofkai yang which are not of Lao origin at all, but more akin to the grilled chicken fromMalaysia.[citation needed]
TheLaotian name for the dish is pīng kai (ປີ້ງໄກ່) and means "roast chicken". In Laotian restaurants in the West, it is known as "Laotian barbecued chicken" or "ping gai". TheThai andIsaan term is usually spelled ไก่ย่าง (kai yang; Isan:[kájɲāːŋ]), although ปิ้งไก่ (ping kai; Isan:[pîŋkáj]), 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 putkai beforeping 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 namekai yang or as "Thaibarbecued chicken".[2][3]
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. Themarinade typically includesfish sauce,garlic,turmeric,coriander root (cilantro), andwhite pepper. Many variations exist, and it is also quite common to findblack soy sauce,hoisin sauce,shallots, leaves and seeds ofcoriander,lemongrass,chilis,ginger,vinegar,palm sugar, andMSG.[2][3][6]
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