LAOS: Ping Gai (Grilled Chicken)
Ping Gai (Grilled Chicken)
8 pieces of chicken, bone in, either thighs or drumsticks or both
2 cloves garlic, minced
1/2 tablespoon black pepper
1 tablespoon chopped lemongrass
1 tablespoon brown sugar
2 tablespoons oyster sauce
2 tablespoons fish sauce
juice of 2 limes
1 tablespoon chili paste, such as Sriracha
1 bunch chopped fresh cilantro
2 cups jasmine rice
Blend all ingredients, other than chicken, cilantro, and rice in a food processor. Once blended, add cilantro and pulse until just chopped. Marinate chicken overnight, turning once.
Cook jasmine rice according to directions.
Place on indirect heat in a covered grill, skin-side down, for 15 minutes. Turn over, recover grill, and cook another 15-20 minutes until cooked through.
Serve with jasmine rice and top with chopped cilantro.
1 large eggplant, diced
2 tablespoons thick soy sauce
3 tablespoons standard soy sauce
1 1/2 tablespoons cornstarch
2 tablespoon sugar
1/4 rice wine vinegar
1/4 cup hot water
1 teaspoon paprika
1-inch piece of ginger, sliced thinly
1 tablespoon canola oil
Soak eggplant in salt water. Heat oil over medium heat in a large skillet with a lid, adding ginger and paprika.
Mix all remaining ingredients in a small bowl. Pour into skillet.
Drain and rinse eggplant and add to skillet. Cover with a lid, turn heat to low, and stir every 5 minutes, until eggplant it cooked through, about 20 minutes.
Laos translates to the ‘Land of a Million Elephants’
Despite being landlocked and having no ocean, Laos has hundreds of islands (in its river).