ガイ → 鶏肉ヤーン → ロースト（バーベキュー）にする事。
なので、ガイ・ヤーン→焼きとり。
タイの屋台ではお馴染みの１品。
通りを歩いていると「ああっ、香ばしくて美味しそう！何処で焼いてるの？」
と思わず鼻をクンクン。
タイは「炭焼き」なので香ばしさはなおさら！
ついつい引き寄せられてしまいます。
オーブン、グリル、なみなみフライパンといろいろ試してみたけれど、
やっぱり網余分な油が落ちて香ばしく焼き上がるのは網焼きかな･･･。
（家中「煙もうもう！」になるのがちょっと･･･ですが、やはり網１番！）
バーベキューの時や来客などの時、前日からタレに漬け込んでおけば良いので
大活躍。
人気の１品です。
イサーン（タイ東北部）の代表的なお料理の１つなので、
正式なスタイルはもち米と一諸にいただきます。
＊レッスンで行うガイヤーンは、ワンランクUPのジューシーなガイヤーンを作っていきます。
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