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Ping Gai - Laotian Grilled Chicken

BotchBotch Posts: 8,536
Another Chef John recipe; another keeper!  
 
Marinade:
1 to 2 Tblspns freshly cracked black pepper
Large bunch of cilantro, chopped fine, w/stems (or equal parts basil, parsley, mint)
3 Tblspns oyster sauce
2 Tblspns soy sauce
2 Tblspns fish sauce
2 Tblspns veg oil
 
Dipping Sauce:
2/3 cup rice vinegar*
Juice from one lime
4 cloves garlic minced
1 Tblspn Sambal Oelèk or other chili sauce
1 Tblspn fish sauce
1/4 cup chopped cilantro
2 to 3 Tblspns honey
 
Mix up the marinade and pour over 2.5 lbs boneless, skinless cheekun breasts, 4-12 hours (I went overnight):
 

 
Grill over a hot fire (I went raised direct, cherry smoke) for five minutes.  Turn and go another five minutes (here I put my baby bok choy on, with the sliced side of the bulb facing the coals but the green leaves "hiding" on top of the cheekun).  Everything cooks fast, I only went a couple minutes more.
 

 
Plated, with white rice and sprinkled with a couple spring onions (not in the recipe, but I had them).
 

 
Cheekun was a beautiful bronze color, and delicious.  The dipping sauce was a bit much for me, next time I'll go with 1/3 cup rice vinegar and 1/3 cup water (you definitely want a good amount of white rice with this).  
Will definitely be making this again!  

_____________________________________________
 
"There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
 
Ogden, Utard.  

Comments

  • calikingcaliking Posts: 12,953
    I’d hit that! Twice!

    what about subbing mirin for the rice vinegar?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BotchBotch Posts: 8,536
    ^^^ That might be better; thanks!  
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • 20stone20stone Posts: 1,782
    That’s a great looking cook.  I might try that with thighs
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • calikingcaliking Posts: 12,953
    Botch said:
    ^^^ That might be better; thanks!  
     I missed the honey in the dipping sauce, so you may want to adjust that, depending on taste. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Mattman3969Mattman3969 Posts: 9,151
    edited October 13
    Damn @Botch - that’s my kinda meal right there.  

    I can see some finely chopped lemongrass in that sauce.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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