Chicken Steamed With Fresh Lemons Sai Ling Mung Ching Gai Food

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.

WHOLE CHICKEN, DRY STEAMED IN SEA SALT AND FRESH SUGAR CANE: GA NUONG LU

Steps:

• In a large mixing bowl, combine the garlic, 5-spice powder, fish sauce, annatto oil, honey, and cooking wine. Mix well, and then coat the chicken pieces and marinate for 2 hours or overnight for a better result.
• In a large clay pot, add the rock salt and lay the fresh sugar cane, guava leaves, and lemongrass on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 15 to 25 minutes or when the rock salt ceases to pop.

LEMONGRASS-STEAMED CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper.
• Put oil in a deep skillet over medium high heat.
• Spread the lemongrass in the skillet.
• Cover.
• When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
• Turn the heat to medium, cover.
• Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
• Discard the lemongrass and serve the chicken with lime wedges and cilantro.

LI'S STEAMED CHINESE CHICKEN

Steps:

• Stuff chicken cavity with cilantro and ginger, and then tie together legs with kitchen twine. Transfer chicken to a large heatproof bowl.
• Place bowl with chicken onto a rack fitted in a large pot, and add enough hot water to pot to come about halfway up sides of bowl. Add enough cold water to bowl to cover chicken.
• Cover pot, and bring water to a boil over high heat. Reduce heat to medium-high. Simmer until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour, adding more water to pot as needed to maintain water level.
• Transfer chicken to a cutting board, and set broth aside. Cut chicken into 6 pieces. Divide chicken and broth among bowls. Serve with sauces and mustard.