Best 2 Kay Patkhin Laos Chicken With Ginger Recipes

Indulge in the tantalizing flavors of Kay Patkhin Laos, a delectable chicken dish that embodies the culinary heritage of Laos. This dish tantalizes the taste buds with its harmonious blend of sweet, sour, and spicy notes. The star ingredient, chicken, is marinated in a fragrant mixture of lemongrass, galangal, and ginger, infusing it with an aromatic depth of flavor. Accompanying the chicken is a vibrant array of vegetables, including bell peppers, carrots, and onions, stir-fried to perfection. The dish is further enriched with the addition of a flavorful sauce made from fish sauce, tamarind paste, and palm sugar, creating a symphony of flavors that will leave you craving more.

This recipe offers a comprehensive guide to crafting this Laotian masterpiece, providing detailed instructions for marinating the chicken, stir-frying the vegetables, and preparing the tantalizing sauce. It also includes variations of the recipe, such as the vegetarian version that substitutes tofu for chicken, the spicy version that adds chili peppers for an extra kick, and the gluten-free version that caters to those with dietary restrictions. Whether you're a seasoned cook or a culinary novice, this recipe provides all the necessary guidance to create an authentic and unforgettable Kay Patkhin Laos experience.

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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

ADOBO CHICKEN WITH GINGER

Adobo Chicken With Ginger image

Make and share this Adobo Chicken With Ginger recipe from Food.com.

Provided by Halcionne

Categories Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs chicken pieces
1/2 cup soy sauce
3/4 cup vinegar
1 bulb of garlic, peeled and crushed
1/8 cup fresh ginger, thinly sliced
2 bay leaves
1/2 tablespoon black peppercorns

Steps:

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
Bring to a boil over medium heat.
Once it boils, reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate.
Strain the liquid from the pot to remove all the food particles, and set aside.
Serve chicken hot over steamed rice and drizzle with reserved sauce.

Nutrition Facts : Calories 390.7, Fat 25, SaturatedFat 7.2, Cholesterol 124.2, Sodium 1726.7, Carbohydrate 4, Fiber 0.4, Sugar 0.6, Protein 34.3

Tips:

Use a large, heavy pot or Dutch oven. This will help to evenly distribute the heat and prevent the chicken from burning.
Brown the chicken in batches. This will help to create a flavorful crust on the chicken and prevent it from overcrowding the pot.
Use a variety of vegetables. This will add flavor and color to the dish. Some good options include carrots, celery, onions, peppers, and mushrooms.
Add the ginger and garlic towards the end of cooking. This will help to preserve their flavor and prevent them from burning.
Serve the chicken with rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Kay Patkhin Laos Chicken with Ginger is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, vegetables, and ginger creates a delicious and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give Kay Patkhin Laos Chicken with Ginger a try. You won't be disappointed!