Thai Chicken and Rice Recipe

Thai Chicken and Rice

Khao Man Gai is the Thai version of a Hainanese Chicken and Rice. It is quite popular in Thailand, but not often served at Thai restaurants in the west. The dish consists of lightly seasoned boiled chicken, served at room temperature, along with hot steamed white rice that has been cooked in water with a little rendered chicken fat and other seasonings. A rich and earthy sauce made with fresh ginger, hot chilies, garlic, soy sauce, fermented yellow soy bean paste, and other seasonings, is served on the side. The dish usually includes a bowl of chicken broth, or a soup made with chicken broth and either Chinese winter gourd, daikon, or chayote. Fresh vegetables such as cucumbers, green beans, or cabbage may also be served on the side.

We know it sounds a little boring, but the unique sauce is what makes this into a delicious meal. Watch Khun Worawut's video demonstration of the complete process from start to finish, including making his own very nice tasting sauce.

Yield: 4 or more servings
Prep time: 15 Minutes
Cooking time: 1 Hour
Ready in: 1 1/2 Hours
Ingredients:
  • 1 Chicken Meat
  • 1 Daikon
  • 2 - 4 sprigs Coriander / Cilantro Leaves
  • 3 - 4 inches Ginger
  • 6 large cloves Garlic
  • 6 - 8 Thai Hot Chili
  • 6 - 8 Coriander Roots
  • 1/2 Cup Distilled white vinegar
  • 1/4 Cup Dark Sweet Soy Sauce
  • 1/4 Cup Light Soy Sauce
  • 1/4 Cup Coconut Sugar
  • 1/3 Cup Yellow Soybean Paste
  • 1/4 teaspoon finely ground White Pepper
  • 1 Tablespoon Salt
Basic Directions:

1) Boil the chicken in a large pot with salted water for about 45 minutes.

2) Prepare the sauce by grinding the ginger, garlic and chilies into a smooth paste. Add vinegar, both kinds of soy sauce, the soybean paste, coconut sugar, and the ginger paste you made to a small pan. Cook for about 1 minute.

3) Cook the rice with water, 1/4 cup of chicken fat, some garlic, and coriander root.

4) Remove the chicken from the pot and let it cool.

5) Prepare a soup using the chicken stock, Daikon, ground white pepper and coriander roots. Cook for about 10 minutes.

6) Serve cold sliced chicken with the hot seasoned rice, with a cup of soup and the sauce on the side.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=29