A new go to for us is this from All Recipes. What's presented is my tweek of the AR recipe to our tastes. Tried a new tweek tonight in smoking the chicken to doneness rather than griddling on the Blackstone.
Ping Gai Chicken, Dip and Coconut Rice
Ingredients for 4 Large Portions Ping Gai Chicken:
2 1/2 pounds boneless skinless chicken thighs (about 10)
For the marinade:
1 to 2 tablespoons whole black peppercorns, freshly and coarsely ground
1 very large bunch fresh cilantro, stems and leaves (about 1 cup packed)
note: instead of cilantro, you can use equal parts basil, parsley, and mint
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
For the dipping sauce: - DON'T SKIP THIS
2/3 cup seasoned rice vinegar
juice from 1 lime
4 cloves garlic, minced
1 tablespoon Asian chili paste or sauce
1 tablespoon Asian fish sauce
1/4 cup freshly chopped cilantro
2 to 3 tablespoons honey, or to taste
Coconut rice
* 1 (14 ounce) can sweetened coconut milk
* 1 cups water
* 1 teaspoon sugar
* 1 pinch salt
* 1 cups uncooked jasmine rice
Toast rice in butter. Add coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Top with cilantro or parsley and fried onion straws
Ping Gai Chicken, Dip and Coconut Rice
Ingredients for 4 Large Portions Ping Gai Chicken:
2 1/2 pounds boneless skinless chicken thighs (about 10)
For the marinade:
1 to 2 tablespoons whole black peppercorns, freshly and coarsely ground
1 very large bunch fresh cilantro, stems and leaves (about 1 cup packed)
note: instead of cilantro, you can use equal parts basil, parsley, and mint
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
For the dipping sauce: - DON'T SKIP THIS
2/3 cup seasoned rice vinegar
juice from 1 lime
4 cloves garlic, minced
1 tablespoon Asian chili paste or sauce
1 tablespoon Asian fish sauce
1/4 cup freshly chopped cilantro
2 to 3 tablespoons honey, or to taste
Coconut rice
* 1 (14 ounce) can sweetened coconut milk
* 1 cups water
* 1 teaspoon sugar
* 1 pinch salt
* 1 cups uncooked jasmine rice
Toast rice in butter. Add coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Top with cilantro or parsley and fried onion straws
