Laotian Roast Chicken 寮式烤鸡

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Laotian Roast Chicken 寮式烤鸡
From Kelly Siew Submit
Ping Gai literally means roast chicken or barbecued chicken, and here the laotian roast chicken is coated with an aromatic marinade for hours before grilling over low heat over charcoal.

”Ping Gai” 的意思就是香烤鸡,这里就有一道寮式烤鸡,经过了数小时的腌制后再以炭小火香烤。
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Ingredient and Portion
500g Chicken Drumsticks / 500颗 鸡腿

Marinade: / 腌制:
bunch Fresh Coriander / 一束 新鲜的香菜
3 cloves Garlic / 3瓣 蒜米
1 tablespoon Black peppercorns / 1汤匙 黑胡椒
1 tablespoon Fish Sauce / 1汤匙 鱼露
1 tablespoon Soy sauce / 1汤匙 酱油
1 tablespoon Coconut oil / 1汤匙 椰子油

Dipping Sauce: / 酱料
1 tablespoon Honey / 1汤匙 蜜糖
2 sprigs Fresh Cilantro / 2小枝 新鲜芫荽叶
1 cloves Garlic / 1瓣 蒜米
1 tablespoon White vinegar / 1汤匙 白醋
1 tablespoon Lime juice / 1汤匙 柠檬汁
1 tablespoon Sriracha / 1汤匙 泰式香甜辣椒醬
1 tablespoon Fish Sauce / 1汤匙 鱼露
1. Put the washed coriander (including stems and roots) into the blender/food processor with garlic, black pepper, soy sauce, fish sauce and oil, and blend until smooth.

2. Place chicken in a large bowl and pour over the marinade to coat all over. Cover with plastic wrap and marinate for at least a few hours or overnight in the fridge.

3. Dipping sauce: Combined everything (except coriander) and stir until honey dissolves. To get rid of the rawnesss of the garlic, cook on stove for a few minutes until mixture thickens, then stir in the coriander when it has cooled down. Taste for seasoning and set aside until ready for use.

4. Preheat oven to 200C, place chicken drumsticks on baking tray and cook for about 20-30 minutes until skin is nicely brown and chicken is cooked through. Serve warm with dipping sauce.
1 recommended
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