Pieng Gai
Grilled or baked Pieng gai with lemongrass and garlic flavor, perfect for papaya salad or served with sticky rice. Easy to make and packed with Asian flair!
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Cooking tools:
- Grill
- Mortar and pestle
- Food processor
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Measuring spoon
- Measuring cup
- Instant-read thermometer
- Tongs
- Oven
- Baking sheet
- Grill brush
- Aluminum foil
- Plastic wrap
- Zip-top bag
- Refrigerator
- Freezer
- Spoon
- Spatula
- Pastry brush
- Kitchen timer
Ingredients
- 3 stalks lemongrass, chopped
- 1 small handful, cilantro 3-4 whole plants (stems and all), hand-torn
- 1 tablespoon whole peppercorns
- 1-2 Thai chilis (to taste)
- 6-8 cloves of garlic – or more
- 2 tablespoons fish sauce
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 tablespoons dark soy sauce
- 1 teaspoon salt (divided)
- 2 tablespoons vegetable oil + more for greasing the grill grates
- 5 lbs chicken wings or leg quarters (quarter ends)
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