Yum Gai Yang or Yam Kai Yang is a sour, sweet, salty and spicy grilled chicken salad typical in Thailand and Laos. "Yum" is widely served in neighboring countries such as Malaysia, Singapore and Indonesia, and has been popularized around the world. Literally, the words "Yum Gai Yang" are derived from two Thai words: "Yum" and "Gai Yang". "Yum refers to a kind of Lao and Thai spicy and sour salad and "Gai Yang" refers to grilled chicken.
- 1/2 boneless, skinless, grilled chicken breast
- 1/4 cup basil leaves
- 1 tablespoon kaffir lime leaves, cut into thin strips
- 1 tablespoon grounded, roasted peanuts
- 3 long beans, cut into bite size
- 1 tablespoon Thai fish sauce/Nam Pla
- 1 tablespoon Nam Prik Pao
- 1 tomato, cut into thick strips
- 1/4 cup shallot, sliced thin
- 4 cloves garlic, minced
- 3 red chillies, minced
- 1/4 cup lemongrass, minced
- Cut grilled chicken breast into thick strips. Set aside.
- For Dressing. In a medium bowl, mix together fish sauce, Nam Prik Pao, sugar, chillies and lime juice. Mix well. Taste-test the dressing. It should be tangy - a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chilli if not spicy enough for your taste.
- Mix in tomato, shallot, garlic, and lemongrass. Add in chicken, kaffir lime leaves and basil leaves. Combine well.
- For Serving. Sprinkle with roasted peanut and serve with fresh long bean.
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