Amazing Tastes of Thailand

" Kai Yang with Khao Niao and Som Tam "
(Barbecued Chicken with Sticky Rice and Green Papany Salad)


Barbecued Chicken

1 whole chicken, about 3 lb
(1.5 kg), cut in half
1 teaspoon salt
4 garlic cloves, chopped
1 teaspoon white pepper
1 tablespoon minced
cilantro/coriander
leaves and root
2 tablespoons cognac, whisky, or rice wine
2 tablespoons coconut milk
1 tablespoon
fish sauce (nam pla)
1 teaspoon chopped
fresh ginger
2 tablespoons soya sauce


Sticky Rice

4 (2 lb/ 1 kg) cups
sticky (glutimous) rice water

Papaya Salad

1 medium dark green papaya
4 garlic cloves
6 green Thai chillies (phrik khi nu)
2 tomatoes, cut into wedges
1.2 cup green beans, chopped into 1/2-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup ( 2 fl oz/ 60 ml)
lime juice or tamarind juice


Barbecued Chicken

Rub the entire chicken with the combined marinade ingredients and allow to marinate for 15 minutes. Bake at 350F (180 C) for 45 minutes and then broil/grill are 10 minutes until done. Cut into smaller pieces before serving.

Sticky Rice

Place 4 (2 lb/1 kg) cups sticky (glutinous) rice in a saucepan and add water to cover. Rub the rice between your hands several times and drain of the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours before steaming. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of boiling water, cover and steam for approximately 30 minutes.

Papaya Salad

Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.


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