Ping Gai Chicken (Laotian Grilled Chicken)
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Date: 2019-07-25
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Comments and reviews: 9
Roger Gadley
Ugh - cilantro (coriander if you must. it tastes like soap to me and in addition it makes me feel ill and headachy for hours. And it turns out Im not the only one. Someone did a study and determined that twenty percent of the worlds population finds the taste of cilantro to be soapy. A substantial subset of the twenty percent find that cilantro makes them headachy and ill feeling. Another study found that the cilantro problem is genetic. Im so glad you offered some herbs to substituted for the cilantro. Im definitely going to try the ping gai chicken thighs soon (but, with the substituted herbs.
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Ugh - cilantro (coriander if you must. it tastes like soap to me and in addition it makes me feel ill and headachy for hours. And it turns out Im not the only one. Someone did a study and determined that twenty percent of the worlds population finds the taste of cilantro to be soapy. A substantial subset of the twenty percent find that cilantro makes them headachy and ill feeling. Another study found that the cilantro problem is genetic. Im so glad you offered some herbs to substituted for the cilantro. Im definitely going to try the ping gai chicken thighs soon (but, with the substituted herbs.
reply
James Donaldson
Made this dish this past weekend. Prepared the marinade and chicken (combination of deboned skinless thighs and drumsticks) on Saturday evening. Let it sit overnight. Cooked on the Weber on Sunday - nice bed of coals, grilled with the lid on. Served with the dipping sauce, plain steamed rice, an Asian-style salad and slices of avocado. Was superb My kids and girlfriend immediately added this dish to the do-again. SOON menu.
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Made this dish this past weekend. Prepared the marinade and chicken (combination of deboned skinless thighs and drumsticks) on Saturday evening. Let it sit overnight. Cooked on the Weber on Sunday - nice bed of coals, grilled with the lid on. Served with the dipping sauce, plain steamed rice, an Asian-style salad and slices of avocado. Was superb My kids and girlfriend immediately added this dish to the do-again. SOON menu.
reply
James Whalen
Does his strange intonation annoy anyone else? Who else has those strange mid-sentence or late-sentence peaks in intonation in the English language? Someone must have told him to have rises and falls to keep the cadence of his presentation more interesting. Sorry, it drives me crazy The Ping gai chicken recipe, however, was worth listening to the annoying delivery. Thank you
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Does his strange intonation annoy anyone else? Who else has those strange mid-sentence or late-sentence peaks in intonation in the English language? Someone must have told him to have rises and falls to keep the cadence of his presentation more interesting. Sorry, it drives me crazy The Ping gai chicken recipe, however, was worth listening to the annoying delivery. Thank you
reply
Nutapol Puthasathien
Ping Gai is also a Thai language by the way. Ping means grill and Gai mean chicken. The language is used originally in North Eastern of Thailand. In Bangkok, they call it Gai Yang. The original Ping Gai use no cooking oil or and green leaf. The real Ping Gai takes very long to cook on open fire and it is not juicy as everyone think.
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Ping Gai is also a Thai language by the way. Ping means grill and Gai mean chicken. The language is used originally in North Eastern of Thailand. In Bangkok, they call it Gai Yang. The original Ping Gai use no cooking oil or and green leaf. The real Ping Gai takes very long to cook on open fire and it is not juicy as everyone think.
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Tired_David
Looks good, chef. To avoid stuff sticking to the grill, I take a paper towel and wipe the hot grate with oil (canola for high heat, olive oil for medium-low) just before throwing on the food. Won't burn yourself as long as you're not an idiot about it. This also removes residue from the charcoal, smoke, and even lighter fluid.
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Looks good, chef. To avoid stuff sticking to the grill, I take a paper towel and wipe the hot grate with oil (canola for high heat, olive oil for medium-low) just before throwing on the food. Won't burn yourself as long as you're not an idiot about it. This also removes residue from the charcoal, smoke, and even lighter fluid.
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Michael Coomer
I just watched this with my Laotian wife. She thought you were pretty close on the chicken, she was skeptical of your sauce, and she's a cook it till it cries kind of chef so she wasn't backing 5 minutes per side. Still, I love the stuff and will have to try your take on it. Ping gai is great with sticky rice
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I just watched this with my Laotian wife. She thought you were pretty close on the chicken, she was skeptical of your sauce, and she's a cook it till it cries kind of chef so she wasn't backing 5 minutes per side. Still, I love the stuff and will have to try your take on it. Ping gai is great with sticky rice
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Rob McClelland
As a Canadian, this reminds me of my youth. On cold Saturday nights in the middle of winter, my family and I would gather around the old TV set and watch Hockey Night in Canada on CBC whilst feasting on our traditional Canadian Ping Gai Chicken and drinking frosty pilsner beer. Thank you for this
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As a Canadian, this reminds me of my youth. On cold Saturday nights in the middle of winter, my family and I would gather around the old TV set and watch Hockey Night in Canada on CBC whilst feasting on our traditional Canadian Ping Gai Chicken and drinking frosty pilsner beer. Thank you for this
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Media Addict
Interesting factoid if you take off the I at the end of ping gai and pronounce gai as ga or gah its becomes the vulgar slang word for penis in some countries. That combined with cracks and crevices references makes this video hilarious and informative. I'll be using this recipe soon thankyou
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Interesting factoid if you take off the I at the end of ping gai and pronounce gai as ga or gah its becomes the vulgar slang word for penis in some countries. That combined with cracks and crevices references makes this video hilarious and informative. I'll be using this recipe soon thankyou
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Pat Leonard
Went with this recipe tonight - on a grill-pan stove top - Freaking amazing Thanks Chef - that was the best grilled chicken chicken Ive ever made for guests - wow, the pepper was such an incredible base for this dish. And the dipping sauce sublime. You are my GO-TO chef on YouTube - you rock
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Went with this recipe tonight - on a grill-pan stove top - Freaking amazing Thanks Chef - that was the best grilled chicken chicken Ive ever made for guests - wow, the pepper was such an incredible base for this dish. And the dipping sauce sublime. You are my GO-TO chef on YouTube - you rock
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