How to Make Thai Khao Man Gai Asian Cooking Recipe Cuisine

Thailand  Khao Man Gai

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

Chicken:
2 quarts water

1 (3 pound) whole chicken

1 head garlic

1 cup chopped fresh ginger root

1 teaspoon salt

1 tablespoon sugar

Rice:

1 tablespoon coconut oil

1 tablespoon chopped garlic

1 tablespoon chopped shallots

4 pieces ginger, coarsely chopped

2 cups uncooked jasmine rice

2 cups chicken broth

3 pandan leaves (optional)

Sauce:

1/3 cup peeled, roughly chopped ginger

4 red Thai chile peppers

1/2 cup fermented soybeans

1 head pickled garlic

1/3 cup white vinegar

1/3 cup thin soy sauce


Directions:

1. Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.

2. Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.

3. Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.

4. Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.

5. Debone chicken and cut into 1-inch pieces. Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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