Chicken Steamed With Fresh Lemons Sai Ling Mung Ching Gai Recipes

LAOTIAN GRILLED CHICKEN (PING GAI)

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.

CHICKEN STEAMED WITH FRESH LEMONS (SAI LING MUNG CHING GAI)

Steps:

• Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.
• Add the chicken, mix to coat and allow to marinate for 20 minutes.
• Put the chicken and marinade into a steamproof dish (see note below).
• Place the dish in a steamer and steam for 10 minutes.
• Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
• Turn off the heat.
• Remove the chicken from the steamer.
• Sprinkle the red bell pepper over the chicken.
• Serve over cooked rice, with a slice/wedge of lemon.
• (Note re steamproof dishes)-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14).
• Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
• Make certain the water covers the dish completely.
• Cover with the wok cover and bring the water to a boil.
• Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.

STEAMED CHICKEN AND SHIITAKE BUNS

Steps:

• Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.
• In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.
• Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.
• Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.
• Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.
• In a steamer basket, steam buns for 10 to 12 minutes.

STEAMED CHING YUEN CHICKEN WITH GREENS

Steps:

• Rinse the chicken with cold water cleaning the cavity thoroughly. Pat dry with paper towels, being sure to dry the cavity.
• Stuff the chicken with the scallions, sliced ginger, salt, and white pepper. Wash the Chinese greens and cut the tough ends off. Heat water in wok to boiling. Place chicken on heatproof platter and steam on rack for 40 minutes on high heat.
• While chicken is steaming, place 1-quart water in a large saucepan. Bring to a boil, add the Chinese greens, and cook for 1 minute on high heat. Remove the greens and drain in a colander. Set aside.
• Remove chicken from steamer and drain the juice into a small saucepan. Discard the scallions and ginger slices. Let chicken cool for 10 minutes and then cut into bite size pieces. Arrange the chicken pieces in the center of platter.
• Add the chicken broth to the chicken juice and bring to a boil. Mix the cornstarch and water together in a small bowl, and stir into boiling chicken broth. Stir and cook until sauce is thickened. Pour the sauce over the chicken. Place the Chinese greens around the chicken pieces and serve.

PHARAONIC CHICKEN

Steps:

• Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
• Preheat oven to 425°F.
• Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
• Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
• Remove chicken from oven and arrange potatoes between pieces.
• In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
• Return chicken to oven and bake an additional 12 minutes.
• Sprinkle with cheese and return to oven until cheese melts.
• Serve.