Ping Gai Chicken

One last cook before heading to the Eggtoberfest. Last night I made one of our favorites, Ping Gai chicken from the Queen Mother Cafe in Toronto. You can get the whole recipe on my blog but here is the quick down and dirty.



Make a wet rub or paste with this stuff....



1 bunch Fresh Cilantro
6 cloves Garlic
1 teaspoon black pepper, coarse cracked
3 tablespoons Oyster sauce
2 tablespoons Soy sauce
2 tablespoons Vegetable oil

Rub 4 - 5 boneless, skin on chicken breasts with the wet rub and let marinate for 4-8 hours.

Make the sauce.

1 cup Water
1/2 cups Sugar
3 sprigs Fresh Cilantro
2 cloves Garlic
2 tablespoons rice wine vinegar
1 tablespoon Lime Juice
1 tablespoon Thai Garlic Chili Pepper Sauce (sriracha sauce)
1 tablespoon Thai Fish Sauce

Make a simple syrup by dissolving the sugar in water in a sauce pan over medium heat. Bring to a boil and simmer for 10 minutes. Remove, let cool.

Add in remaining ingredients and process in blender or food processor.

Get the Egg to 350-400f direct and grill the breasts skin side down for 6-8 minutes. Flip and cook the other side for 6 - 8 minutes, until reaching an internal temp of 160f.



Slice, top with some of the sauce, and serve with sweet jasmine rice.



The sauce is really supposed to be a dipping sauce but I like to just drizzle it on. If you don't like heat, use half of the Sriracha sauce amount.

Now on to Atlanta, see you all there!