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  • Writer's pictureOne World Whisk

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

  1. 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.

  2. Cook jasmine rice according to directions.

  3. 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.

  4. Serve with jasmine rice and top with chopped cilantro.

Laotian Eggplant

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

  1. Soak eggplant in salt water. Heat oil over medium heat in a large skillet with a lid, adding ginger and paprika.

  2. Mix all remaining ingredients in a small bowl. Pour into skillet.

  3. 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.


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