Chicken Bola Gai Recipes

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)

Steps:

• To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
• To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
• Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

CHICKEN BOLA GAI

Steps:

• Mix 2/3 cup flour, 2 teaspoons salt, 1 teaspoon celery salt, 1/2 teaspoon garlic salt, and 1/4 teaspoon nutmeg. Dust the chicken with this mixture and brown in butter.Combine the syrup from 1 large can pineapple slices (you need 1 cup) with 1/2 cup soy sauce and 2 tablespoons sugar.Place chicken in shallow baking dish and pour pineapple soy sauce mixture over it. Cover and bake at 350° for 1 hour. Baste several times. Sauté the pineapple slices in butter.Cook 2 cups rice. Place chicken on a warm platter, surround with rice topped with the pineapple slices.

CHICKEN BOLA GAI RECIPE

Steps:

• Drain chicken, dust with flour or Bisquick and brown. Place in single layer and baste with sauce Cover and bake 300-325 degrees for 1 1/2 hours Remove cover, baste with juices and cover with pineapple Bake for 1/2 hour more basting three times.