Thai

Kai Yang with Coconut Rice Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup oyster sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups jasmine rice
- 1 can coconut milk
- 2 cups water
- Salt and pepper to taste

Special equipment needed:
- Grill or oven
- Large mixing bowl
- Rice cooker or pot with lid

Step-by-step instructions:

1. In a large mixing bowl, combine soy sauce, fish sauce, oyster sauce, honey, lime juice, garlic powder, onion powder, paprika, coriander, cumin, black pepper, and cayenne pepper. Mix well.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or oven to 375°F.
4. Remove chicken from marinade and place on the grill or in the oven. Cook for 30-40 minutes or until the internal temperature reaches 165°F.
5. While the chicken is cooking, rinse rice in cold water until the water runs clear. In a rice cooker or pot with lid, combine rice, coconut milk, water, salt, and pepper. Stir well.
6. Cook rice according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
7. Fluff rice with a fork and serve with the grilled chicken.


- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 30-40 minutes for chicken, 18-20 minutes for rice
Temperature:
- Grill or oven: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 650
- Fat: 22g
- Carbohydrates: 70g
- Protein: 40g

Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Oyster sauce can be substituted with hoisin sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Jasmine rice can be substituted with basmati rice or long-grain white rice.
- Coconut milk can be substituted with almond milk or cashew milk.

Variations:
- Add chopped fresh herbs such as cilantro or basil to the marinade.
- Serve with a side of grilled vegetables such as zucchini, bell peppers, or eggplant.
- Add sliced pineapple to the grill for a sweet and tangy addition to the dish.

Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Storage instructions:
- Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
- Reheat rice in the microwave or on the stovetop with a splash of water.

Presentation ideas:
- Serve chicken on a platter with a garnish of lime wedges and chopped cilantro.
- Serve rice in individual bowls topped with sliced green onions.

Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced green onions

Pairings:
- Thai iced tea or a cold beer

Suggested side dishes:
- Grilled vegetables
- Fresh salad with a citrus vinaigrette

Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
- If the rice is too dry, add a splash of water and fluff with a fork.

Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Kai Yang is a popular Thai street food that originated in the northeastern region of the country. It is traditionally served with sticky rice and a spicy dipping sauce.

Flavor profiles:
- Savory, sweet, tangy, and slightly spicy.

Serving suggestions:
- Serve on a platter with a side of grilled vegetables and a cold beer for a casual summer meal.

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Region: Thai

Taste: Spicy, Tangy, Sweet, Savory, Aromatic