Ingredients with Measurements:
For the Kai Yang:
- 1 whole chicken, cut into pieces
- 2 stalks lemongrass, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1/4 cup vegetable oil
For the Green Papaya Salad:
- 1 medium-sized green papaya, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small chili, chopped
Special equipment needed:
- Grill or oven
- Mortar and pestle
Step-by-step instructions:
1. In a large bowl, mix together the lemongrass, garlic, soy sauce, fish sauce, oyster sauce, sugar, and black pepper. Add the chicken pieces and toss to coat. Marinate for at least 1 hour or overnight in the refrigerator.
2. Preheat the grill or oven to 375°F.
3. Brush the chicken pieces with vegetable oil and grill or bake for 25-30 minutes, turning occasionally, until cooked through and golden brown.
4. While the chicken is cooking, prepare the green papaya salad. In a mortar and pestle, pound the garlic and chili until they form a paste. Add the fish sauce, lime juice, and sugar, and mix well.
5. In a large bowl, combine the shredded green papaya, cherry tomatoes, and chopped peanuts. Pour the dressing over the salad and toss to coat.
6. Serve the Kai Yang with the Green Papaya Salad on the side.
Time:
Preparation time: 15 minutes
Marinating time: 1 hour or overnight
Cooking time: 25-30 minutes
Temperature:
Grill or oven at 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 26g
Carbohydrates: 19g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Green papaya can be substituted with shredded carrots or cucumber.
- Cherry tomatoes can be substituted with sliced bell peppers or onions.
- Roasted peanuts can be substituted with cashews or almonds.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add chopped fresh herbs such as cilantro or mint to the green papaya salad.
- Serve with sticky rice or steamed vegetables on the side.
- Add more chili for a spicier salad.
Tips and tricks:
- Make sure to marinate the chicken for at least 1 hour or overnight for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked through.
- Use a mandoline or food processor to shred the green papaya quickly and easily.
Storage instructions:
Leftover Kai Yang and Green Papaya Salad can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kai Yang in the oven at 350°F for 10-15 minutes, or until heated through. The Green Papaya Salad can be served cold or at room temperature.
Presentation ideas:
Serve the Kai Yang on a platter with the Green Papaya Salad on the side. Garnish with fresh herbs and lime wedges.
Garnishes:
Fresh herbs such as cilantro or mint, lime wedges, and sliced chili peppers.
Pairings:
This dish pairs well with a light beer or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Sticky rice, steamed vegetables, or grilled corn on the cob.
Troubleshooting advice:
- If the chicken is not browning evenly, move it to a cooler part of the grill or oven to finish cooking.
- If the green papaya salad is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Kai Yang is a popular Thai street food that originated in the Northeastern region of Thailand. It is typically served with a spicy dipping sauce and sticky rice.
Flavor profiles:
The Kai Yang is savory and slightly sweet, with a hint of lemongrass and garlic. The Green Papaya Salad is tangy and refreshing, with a spicy kick from the chili.
Serving suggestions:
Serve the Kai Yang and Green Papaya Salad on a platter for a family-style meal. Alternatively, plate the chicken and salad separately for a more formal presentation.
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Region: Thai