Ping Kai
User Reviews
5
2 reviews
Excellent
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Prep Time
45 mins
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Cook Time
20 mins
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Resting Time
3 hrs
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
364 kcal
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Course
Main Course
Ping Kai
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Pīng kai is the Lao version of grilled chicken. In Thailand it’s also called kai yang, gai yang, kai ping, gai ping, or kai yang lao (Lao roast chicken).
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Ingredients
- 4 chicken leg whole
- 2 cloves garlic
- 1 Thai chili
- 1 shallot , cut into pieces
- 3 coriander root with the leaves
- 1 lemongrass roughly chopped, 1 stalk
- 1 inch ginger fresh, piece
- ½ inch Turmeric fresh, piece
- 2 tablespoons oyster sauce
- 2 tablespoons vegetable oil neutral
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon palm sugar
- salt
- white pepper
Equipment
- Mortar and pestle
- barbecue sauce
Instructions
- Place the garlic cloves, chili, coriander roots and leaves, palm sugar, neutral vegetable oil, ginger, lemongrass, shallot, and turmeric into a mortar, and pour over the soy sauce and rice vinegar.
- Using the pestle, crush everything until a paste forms.
- Finally, add the oyster sauce and mix well.
- Place the chicken thighs in a large dish, season lightly with salt and pepper, then pour over all the contents of the mortar.
- Mix well then marinate for 3 hours (2 hours in the refrigerator and 1 hour at room temperature).
- Light a charcoal barbecue, wood fire, or electric or gas grill.
- Remove the chicken from its marinade, and reserve the liquid.
- Wait until the fire is hot before placing the chicken on the grill.
- Grill the chicken, turning frequently.
- As soon as the chicken begins to brown, gradually drizzle with the reserved marinade, and grill again until cooked through and golden brown.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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