Kai Yang
Pronounced Guy Yong, this is a well seasoned grilled young and very lean chicken which taste similar to Chinese spare ribs (but better). Being a typical Laotian dish, it is often paired with Som Tam and sticky rice.
It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian Jaew bong (sweet and spicy Lao paste made with roasted chilies, pork skin, galangal and other ingredients). To make Kai Yang, 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. The marinade typically includes fish sauce, garlic, turmeric, coriander root (cilantro), and white pepper. Many variations exist, and it is also quite common to find black soy sauce, hoy sin, shallots, leaves and seeds and many other characterized spices of Lao.
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