A Hot Weather Take On The Thai Chicken Classic Ping Gai
Once again I am running behind a bit on getting my post up. The reason for this is that there is only a small window of time in which I can do any cooking. I need to get my cooking done in the early morning hours before the apartment becomes too hot to even stay inside, let alone do any cooking. Which is why my most recent recipes are things that can be made quickly and can usually be served cold.
I made this especially to be served with a
green papaya rice noodle salad, which I will post the recipe for this coming Wednesday. The reason I didn’t post it along with the chicken is that I haven’t made it yet. And though the salad includes just the tiniest bit of pressure cooker use, I think that it is close enough to include it on this blog.
This chicken is in no way authentic, I was just looking for inspiration and came across the grilled chicken dish known ad Ping Gai, also called Kai Yang. I have incorporated some of the flavors of this dish, but it is not grilled, and I serve it chilled. If you are one of those people who do not like cilantro, this is not for you, as the cilantro is definitely the predominant flavor here.
I normally stay away from boneless skinless chicken breasts because they tend to be dry and flavorless, but using the pressure cooker it is possible to infuse both moisture and flavor into this usually bland cut of meat. I usually prefer chicken thighs, but for some reason breast just seems to work best in salads.
So basically, you just throw everything except the chicken and coconut oil into the blender of food processor and pulse it 2-3 times. You don’t want it to be completely liquified, you want the cilantro to be finely chopped.
Put a few tablespoons of coconut oil into the pressure cooker pan over medium-high heat. Lightly brown the chicken on both sides. Work in batches if they don’t all fit at once. If they do all fit, there is no need to remove them from the pan. If done in batches, return them to the pot and pour the cilantro mixture over the chicken.
Turn heat to high and bring to high pressure. Once high pressure is reached, adjust heat to maintain pressure and set time for 12 minutes.
When time is up, do a quick release. Let chicken cool some, then transfer to a container and refrigerate until dinner time.
Check back on Wednesday for the accompanying salad!
|Pressure Cooker Thai Chicken|| |
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons coconut oil
- ⅔ bunch cilantro (save the rest for the salad)
- 4 cloves garlic, peeled
- 1 cup water
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- juice of 2 limes
- 2 tablespoons honey
- 1 tablespoon Sriracha Sauce
- 1 tablespoon rice vinegar
- ½ teaspoon Liquid Smoke
- A few grinds of black pepper
- Add everything but the chicken and coconut oil to a blender or food processor.
- Pulse 2-3 times until cilantro is finely chopped, but not liquid
- Put pressure cooker over medium high heat
- In 3 tablespoons coconut oil, lightly brown chicken breasts on both sides, working in batches if necessary
- If all the chicken fits at one time, no need to remove it. Otherwise once chicken is browned, add it back to the pot
- Pour cilantro mixture over the chicken and turn heat to high
- Lock cover on the pressure cooker and bring to high pressure
- When high pressure is reached, adjust heat to maintain high pressure
- Set time for 12 minutes
- When time is up, remove from heat and do a quick release
- Serve with green papaya salad (Recipe to come)