Rock Sugar Ginger Chicken Bing Tong Gook Geung 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.

THAI GINGER CHICKEN (GAI PAD KING)

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

ROCK SUGAR GINGER CHICKEN

Steps:

• With a meat clever, chop the chicken through the bone, into 2-inch pieces, or disjoint into several pieces. In a small saucepan, combine the chicken broth, 1/2 cup water, soy sauce, and rock sugar. Bring to a simmer over medium heat and cook until the sugar is completely dissolved, about 5 minutes. Set aside. Heat a 14-inch skillet over high heat until hot but not smoking. Add oil and ginger, and stir-fry until ginger is lightly browned, about 1 minute. Bring ginger to the sides of the skillet. Reduce heat to medium, and carefully add the chicken, skin side down, spreading it in the skillet. Cook, undisturbed, 3 to 4 minutes, adjusting heat between medium-high to let the chicken brown. Then, using a metal spatula , turn the chicken over and pan-fry 3 to 4 minutes, or until chicken is browned on the other side, but not cooked through. Pour off any excess fat, redistribute the ginger, and sprinkle the chicken with salt. Quickly drizzle chicken broth mixture down the sides of skillet, and immediately cover. Cook, covered, on medium heat 4 minutes. Turn the chicken, reduce heat to low, and cook 3 to 4 minutes, or until chicken is cooked through. Serve immediately.;

CHICKEN COOKED IN GINGER: GA BAN KHO GUNG

Steps:

• In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.
• Cover and place in the refrigerator to marinate for 20 minutes.
• Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.
• Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
• Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
• Add spring onions and freshly ground black pepper, stir and cook for a further minute.
• Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.

ROCK SUGAR GINGER CHICKEN (BING TONG GOOK GEUNG GAI)

Steps:

• 1. Rinse chicken and pat dry. Set a 12-inch frying pan or a 5- to 6-quart pan over high heat. When hot, add oil and ginger; stir often until ginger is lightly browned, 3 to 4 minutes. Reduce heat to medium-high; push ginger to edges of pan and add chicken pieces, skin side down, in a single layer. Cook, turning once, until browned on both sides, 7 to 8 minutes total. Drain off and discard fat from pan. 2. Stir broth, 1/2 cup water, sugar, soy sauce, and salt into pan around chicken. Cover and bring to a boil, then reduce heat to medium and simmer 8 minutes. Turn chicken pieces over, cover, and continue cooking until no longer pink at the bone (cut to test), 7 to 9 minutes longer. 3. With tongs, lift chicken from pan juices and place in a shallow bowl or on a rimmed platter. Skim and discard fat from pan juices; pour juices over chicken. Sprinkle green onions on top of meat if desired.

THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING

Steps:

• In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
• Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
• Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
• Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
• Serve at once with steamed jasmine rice.