Serious Eats: Recipes

Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok'

[Photograph: Austin Bush]

As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line). The dish is featured prominently in Ricker's new Pok Pok cookbook, and it's surprisingly easy to make.

Why I picked this recipe: I hadn't had this dish since leaving Portland almost 5 years ago, so it would have been a shame not to recreate it.

What worked: Despite the long ingredient list and recipe, this was actually an easy dish to prepare and the final result tasted remarkably like the the game hens I ate back in college.

What didn't: No problems here.

Suggested tweaks: You could probably adjust the cooking times in the recipe and use a single chicken instead of the two game hens if necessary.

Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

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