Kai Yang with Khao Niao and Som Tam

(Barbecued Chicken with Sticky Rice and Green Papaya Salad)

• Sticky Rice

Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and add water to cover. Rub the rice between your hands several times and drain off 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

Sticky Rice : Ingredients

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

• Barbecued Chicken

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

Barbecued Chicken : Ingredients

chicken, 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 soy sauce

• 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.

Papaya Salad : Ingredients

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

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