Lao Ping Gai

• Chicken thighs, boneless, skin-on 800g (1 3/4 lb)

  Skin on for crisping. Substitute: Bone-in leg quarters (grill 5 min longer).

  How to choose: Pink, firm flesh with unbroken, dry skin.

  How to prepare: Trim excess fat; score the skin lightly.

  Required
• Glutinous rice 240g (1 1/4 cups, 8.5 oz)

  Dry, for sticky rice. Substitute: Jasmine rice (not sticky).

  How to choose: Opaque white grains, no broken pieces.

  How to prepare: Rinse, then soak in water for at least 4 hours or overnight.

  Required
• Water 340ml (1 1/2 cups)

  For soaking and steaming the rice. Substitute: None.

  How to choose: Clean water.

  How to prepare: Measure out.

  Required
• Lemongrass 40g (2 stalks)

  White part only, sliced. Substitute: Lemongrass paste, 2 tbsp.

  How to choose: Firm stalks with a strong lemon smell.

  How to prepare: Strip the tough outer layers; slice the white part thinly.

  Required
• Garlic 30g (6 cloves)

  20 g for the marinade, 10 g for the jaew. Substitute: Garlic paste, 2 tbsp.

  How to choose: Plump cloves, no green sprouts.

  How to prepare: Peel; crush 20 g, chop 10 g.

  Required
• Galangal 15g (1 small piece)

  Fresh, sliced. Substitute: Ginger (sharper, less floral).

  How to choose: Firm, pale root with pink shoots.

  How to prepare: Peel and slice thinly.

  Required
• Coriander root 10g (2 roots)

  Scrubbed, chopped. Substitute: Coriander stems.

  How to choose: Clean roots with a strong herbal smell.

  How to prepare: Scrub well and chop.

  Required
• Black pepper 3g (1 tsp)

  Freshly ground. Substitute: White pepper.

  How to choose: Whole peppercorns, freshly ground.

  How to prepare: Grind.

  Required
• Fish sauce 40ml (2 tbsp + 2 tsp)

  30 ml for the marinade, 10 ml for the jaew. Substitute: Soy sauce (different flavour).

  How to choose: Clear amber sauce.

  How to prepare: Measure out.

  Required
• Soy sauce 15ml (1 tbsp)

  Light soy sauce. Substitute: Tamari.

  How to choose: Clear, dark sauce.

  How to prepare: Measure out.

  Required
• Sugar 8g (2 tsp)

  White or palm sugar. Substitute: Honey.

  How to choose: Fine sugar.

  How to prepare: Measure out.

  Required
• Vegetable oil 15ml (1 tbsp)

  For the marinade. Substitute: None.

  How to choose: Neutral oil.

  How to prepare: Measure out.

  Required
• Tomato 100g (1 medium, 3.5 oz)

  For the jaew. Substitute: Tinned tomato, drained.

  How to choose: Heavy, fragrant and slightly soft.

  How to prepare: Halve.

  Required
• Shallot 40g (1 large, 1.4 oz)

  For the jaew. Substitute: Red onion, 40 g.

  How to choose: Firm, heavy shallot with dry skin.

  How to prepare: Peel and halve.

  Required
• Dried chillies 5g (2 chillies)

  For the jaew. Substitute: Chilli flakes, 1 tsp.

  How to choose: Dry, deep-red chillies.

  How to prepare: Soak in hot water for 10 minutes, then drain.

  Required
• Lime juice 15ml (1 tbsp)

  Freshly squeezed, for the jaew. Substitute: Rice vinegar.

  How to choose: Fresh limes, heavy for their size.

  How to prepare: Squeeze just before using.

  Required
• Toasted sticky-rice powder 10g (1 tbsp)

  For the jaew. Substitute: Toasted jasmine rice, ground.

  How to choose: Golden, nutty-smelling powder.

  How to prepare: Toast raw sticky rice in a dry pan until golden, cool, then grind.

  Required
• Spring onion 15g (1 stalk)

  For the jaew, chopped. Substitute: Chives.

  How to choose: Bright green, firm stalk.

  How to prepare: Rinse and chop finely.

  Optional

Estimated cost: Low — about $3–4 per serving at home (USD)

info Made the Lao way: marinade pounded fresh, chicken grilled over charcoal, served with sticky rice and smoky tomato jaew.

Execution Methodology & Culinary Technique

1. 1

   Marinate the Chicken

   10 Mins Room temperature, ~22°C (72°F), then fridge 4°C (39°F)

   Rub the pounded marinade paste all over the chicken thighs, working it under the skin where you can. Cover and leave for at least 30 minutes at room temperature, or overnight in the fridge. Bring the chicken back to room temperature for 15 minutes before grilling.

   Score the skin lightly first — the marinade reaches the meat instead of sitting on top.

   Done when: Chicken evenly coated in a fragrant green-gold paste.

2. 2

   Steam the Sticky Rice

   20 Mins Steaming, 100°C (212°F)

   Drain the soaked rice and steam it in a bamboo steamer or a cloth-lined steamer basket over boiling water for 20 minutes, turning once halfway, until the grains are tender, glossy and stuck together in a soft mass. Keep it covered and warm.

   Do not boil sticky rice in a pot of water — steaming is what keeps it chewy instead of mushy.

   Done when: Tender, glossy grains that cling together in a soft mass.

3. 3

   Grill the Chicken

   25 Mins Medium charcoal heat, ~200°C (400°F)

   Grill the chicken skin-side down over medium charcoal for 12 minutes, then turn and grill for 10 more minutes, brushing with the leftover marinade as you go, until the skin is blistered and golden and the thickest part reaches 74°C (165°F) inside. Move the pieces to a cooler part of the grill if the skin darkens too fast.

   Resist turning the chicken more than once or twice — long contact with the grill is what crisps the skin.

   Done when: Blistered, golden skin; juices run clear and the meat reaches 74°C (165°F).

4. 4

   Make the Jaew

   10 Mins Dry pan, medium heat, ~180°C (350°F)

   While the chicken grills, roast the halved tomato, shallot and remaining 10 g of garlic in a dry pan for 5 minutes until charred at the edges. Pound them in a mortar with the soaked dried chillies, then stir in 10 ml of fish sauce, the lime juice, the toasted sticky-rice powder and the spring onion. This is jaew mak len, the smoky tomato dip.

   Char the tomato well — the blackened edges are where the smoky flavour comes from.

   Done when: A thick, smoky, rust-red dip with a sharp lime finish.

5. 5

   Rest and Serve

   5 Mins Room temperature, ~22°C (72°F)

   Rest the chicken for 5 minutes, then cut into strips and pile on a plate with the jaew in a small bowl and the sticky rice in a basket beside it. Eat by hand: pinch off a ball of sticky rice, pick up a piece of chicken, dip it in the jaew.

   Resting lets the juices settle back into the meat — cut too soon and they run out onto the plate.

   Done when: Juicy, smoky chicken with crisp skin, hot sticky rice and a small bowl of jaew.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B6 and niacin (chicken), vitamin C (tomato, lime), vitamin A (tomato), iron (chicken), potassium (tomato, shallot).

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA smoky, satisfying dinner — one serving with sticky rice is a full meal.
• ChildrenChildren love the sweet-savoury chicken; keep the jaew away from young children, it is very spicy.
• ElderlyTender grilled chicken and soft sticky rice suit older diners; keep the jaew light because it is salty.
• Pregnant womenThe chicken is fully cooked and the dish is protein-rich, but it is salty — a moderate portion is best. Ask your clinician for personal advice.
• Breastfeeding womenA high-protein meal that supports recovery; keep the portion moderate because of the salt. Ask your clinician for personal advice.
• AthletesAbout 39.9 g of protein and plenty of carbohydrate from sticky rice — a strong post-training dinner.
• Weight gainFilling at 737 kcal a serving, so it works well for weight gain when eaten with a full basket of rice.
• Weight lossRich at 737 kcal a serving — take a smaller portion of chicken and fill the plate with papaya salad and cucumber.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesAbout 62.7 g of carbohydrate per serving from the sticky rice — watch the rice portion. Ask your clinician for personal advice.
• High blood pressureSodium is 1,050 mg per serving from fish sauce and soy sauce — go easy on the jaew, which adds more salt. Ask your clinician for personal advice.
• Kidney diseaseHigh in protein and sodium — a moderate portion only. Ask your clinician for personal advice.
• GoutChicken is low in purines, but the soy sauce and fish sauce are salty — a moderate portion is the safer choice. Ask your clinician for personal advice.
• Stomach issuesThe jaew is spicy and acidic — skip it if your stomach is sensitive and eat the chicken plain. Ask your clinician for personal advice.
• Cardiovascular diseaseGrilled, not fried, and low in saturated fat apart from the skin — remove the skin for a lighter meal. Ask your clinician for personal advice.
• Fatty liverGrilled chicken is lean, but the sticky rice and skin add up — eat the chicken without the skin for a lighter plate. Ask your clinician for personal advice.
• Food allergiesContains fish sauce and soy sauce (which may contain wheat) — check the soy sauce label if you have a wheat allergy. Ask your clinician for personal advice.
• Special therapeutic dietsFits high-protein and dairy-free diets; not suitable for low-sodium or gluten-free diets unless gluten-free soy sauce is used. Ask your clinician for personal advice.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool the chicken quickly and store in a sealed container in the fridge; keep the jaew separate.

In the fridge

Up to 3 days in the fridge.

In the freezer

Up to 2 months (the skin softens on thawing).

How to reheat

Reheat in a hot oven or on the grill until steaming hot, at least 74°C (165°F).

Freezing recommended

Yes for the chicken; the jaew is best made fresh.

Signs it has spoiled

Sour smell, slimy skin, or grey flesh.