Laotian Steamed Spicy Chicken Recipes

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.

Steps:

• To make Spice paste: soak the chillies in hot water for 30 minutes or until soft; drain. Place the softened chilies and salt in a food processor and process until a smooth paste is formed. Add all the other paste ingredients one at a time while continuing to run the processor.
• Combine the coconut cream, brown sugar, fish sauce in a large bowl. Add the spice paste and stir together until well combined.
• Stir in the chicken strips.
• Select a round heatproof serving dish which will fit into a large, deep pan. Put the spinach onto the serving dish. Spoon the spicy chicken mixture over the spinach.
• Place a saucer or rack on the base of the pan and pour enough boing water to cover it. Place the dish on top of the saucer or each, cover the pan with a tight fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked.
• Check from time to time that there is enough water in the pan.
• Serve with rice.

Steps:

• Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.
• Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.
• Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.
• Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.
• Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.
• Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.
• Serve chicken with hot cooked rice and garnish with cilantro.

Steps:

• Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
• Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
• Place layers of green vegetables over the bottom.
• Cover with chicken mixture.
• Top with thick coconut cream.
• Garnish with coriander springs.
• Steam for 20 to 30 minutes.