Thai cuisine · Dough, Pasta & Rice

Khao Niao Gai Ping

Grilled chicken skewers in coconut-soy marinade, served with steamed sticky rice to shape into small bites by hand.

Ingredients · for 4 servings

• 800 g boneless chicken thigh
• 250 g sticky rice (Thai glutinous rice)
• 200 ml coconut milk
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp palm sugar
• 1/2 bunch cilantro (with roots)
• 6 cloves garlic
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 2 red chilies

Instructions

1. Wash the sticky rice and soak in cold water for at least 4 hrs., preferably overnight; cut the chicken into 3 cm wide strips.
2. Pound the cilantro roots and stems with the garlic and pepper in a mortar into a paste and stir together with 150 ml coconut milk, soy sauce, oyster sauce and palm sugar.
3. Turn the meat in the marinade and chill covered for at least 1 hr., then thread onto skewers in a wavy pattern.
4. Steam the drained sticky rice in a steaming basket over boiling water for 25–30 min. until the grains are glossy and translucent, and keep warm wrapped in a cloth.
5. Grill the skewers on the barbecue or in a grill pan over medium heat for 12–15 min., turning every 3 min. and basting with the remaining coconut milk and oil until the edges caramelize.
6. Arrange the skewers with the sticky rice, cilantro leaves and fine chili rings on a platter and serve hot.