Laotian Steamed Spicy Chicken Recipes

LAOTIAN GRILLED CHICKEN (PING GAI)

Laotian Grilled Chicken (Ping Gai) image

This particular ping gai (Laotian for 'grilled chicken') recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 4h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon whole black peppercorns, or more to taste
1 large bunch fresh cilantro stems and leaves
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 pinches cayenne pepper
10 boneless, skinless chicken thighs
⅔ cup seasoned rice vinegar
1 lime, juiced
4 cloves garlic, crushed
1 tablespoon sambal oelek (chile paste)
1 tablespoon fish sauce
¼ cup freshly chopped cilantro
2 tablespoons honey, or more to taste

Steps:

Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
Preheat grill for medium- to medium-high heat and lightly oil the grate.
Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

Nutrition Facts : Calories 221 calories, Carbohydrate 10 g, Cholesterol 71 mg, Fat 11.1 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.8 g, Sodium 961.3 mg, Sugar 7.6 g

LAOTIAN STEAMED SPICY CHICKEN

Laotian Steamed Spicy Chicken image

Make and share this Laotian Steamed Spicy Chicken recipe from Food.com.

Provided by morgainegeiser

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 chilies, dried and seeded
1/2 teaspoon salt
4 stems lemongrass, white part only, finely chopped
1 teaspoon shrimp paste
4 garlic cloves, chopped
4 shallots, Red Asian, chopped
1/2 cup coconut cream
2 tablespoons brown sugar
1 tablespoon fish sauce
1 lb chicken breast, cut into 2 inch strips
4 cups spinach

Steps:

To make Spice paste: soak the chillies in hot water for 30 minutes or until soft; drain. Place the softened chilies and salt in a food processor and process until a smooth paste is formed. Add all the other paste ingredients one at a time while continuing to run the processor.
Combine the coconut cream, brown sugar, fish sauce in a large bowl. Add the spice paste and stir together until well combined.
Stir in the chicken strips.
Select a round heatproof serving dish which will fit into a large, deep pan. Put the spinach onto the serving dish. Spoon the spicy chicken mixture over the spinach.
Place a saucer or rack on the base of the pan and pour enough boing water to cover it. Place the dish on top of the saucer or each, cover the pan with a tight fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked.
Check from time to time that there is enough water in the pan.
Serve with rice.

Nutrition Facts : Calories 412.4, Fat 16.8, SaturatedFat 8.8, Cholesterol 72.6, Sodium 762.9, Carbohydrate 39.5, Fiber 2, Sugar 30.1, Protein 27.5

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