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  • thai khao man gai

Thai Khao Man Gai

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Description

You can find many versions of Khao Man Gai in Singapore, Malaysia, Vietnam, and Thailand. This dish has made some street food stalls in Asia gain Michelin stars. Each stall has its own signature sauce or secret way of cooking its chicken.

Ingredients

  • 1 whole chicken, giblets and neck removed
  • 1/2 tablespoon salt
  • 2 cilantro roots
  • 1/4 cup chopped Thai garlic
  • 1 pound Thai jasmine rice
  • 1 tablespoon salt
  • 3 cups cubed winter melon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 5 sprigs cilantro
  • 1/4 cup sliced ginger
  • 1/4 cup garlic
  • 5 to 10 Thai bird's eye chiles
  • 1 cilantro root
  • 2 tablespoons fermented soybean sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/2 tablespoon dark soy sauce
  • 1/4 to 1/2 cup chicken broth
  • Cucumber, sliced on a bias, for garnish
  • Chopped cilantro, for garnish

Directions

  1.  
  2. Gather the ingredients.
  3. Remove the chicken skin and set aside to make chicken oil later.
  4. In a large pot, add the chicken and cover with enough water so that the chicken is completely submerged. Add the salt and coriander roots into the water. Bring your pot to high heat.
  5. Once the water is boiling, reduce to low heat. Cook the chicken for 30 to 40 minutes.
  6. Check to see if your chicken is cooked, and remove it from the broth to cool on the side.
  7. Bring a small pan to medium heat and add the chicken skin.
  8. Cook the chicken skin until all the oil is released. Cook for 10 minutes and remove the chicken skin. Turn the heat on low.
  9. Add the chopped garlic to the hot oil, and let it fry in the pan. Continually stir the garlic so that it doesn’t stick to the pan. Cook for 5 minutes.
  10. Once the garlic is a golden brown, put it in a bowl along with the chicken oil it cooked in.
  11. In an medium sized pot, rinse your rice with water until the water is clear. Drain the water from the rice.
  12. Add the fried garlic and chicken oil to the rice and mix well.
  13. Pour in chicken broth reserved from making the chicken until it covers the rice. You can measure if you have enough broth by putting your index finger to touch the top of the rice. The broth should reach your first joint line on your finger.
  14. Add salt to taste and mix into the rice.
  15. When the rice comes to a boil, reduce the heat to low and cover the pot with the lid.
  16. Cook for 20 minutes and check on your rice. When the rice is finished cooking, open the cover and fluff it up with a fork.
  17. Peel the winter melon and remove the seeds. Cut the winter melon into 2-inch pieces.
  18. Bring your chicken broth to a boil and add the winter melon.
  19. Season with salt and pepper to taste.
  20. Cook the winter melon for 15 minutes until soft.a
  21. Turn off the heat and add the chopped cilantro.
  22.