Recipe of Speedy Truly Delicious Hainanese Chicken Rice (Khao Man Gai)

Truly Delicious Hainanese Chicken Rice (Khao Man Gai) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Thai Chicken Rice "Khao Man Gai" By Chef Vanda Asapahu. Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.

Here is the best “Truly Delicious Hainanese Chicken Rice (Khao Man Gai)" recipe we have found so far. This will be smell and look delicious.

Ingredients of Truly Delicious Hainanese Chicken Rice (Khao Man Gai)

1. Take 2 of Chicken thighs.
2. Make ready 2 clove of Garlic.
3. You need 1 stalk of Japanese leek or green onion (the green part).
4. You need 1 of Cilantro root (if you have).
5. Make ready 1 tbsp of ● Fish sauce.
6. Make ready 1 tsp of ● Sugar.
7. Take 1 tsp of ● Soy sauce (Thai soy sauce if you have).
8. Take 2 tbsp of ● Sake.
9. It’s 1/3 of to 1/2 teaspoon ● Salt.
10. It’s 600 ml of Water.
11. Take 360 ml of Long grain rice (Thai or Pakistan rice).
12. Make ready 1 of Tauchu-Style Sauce,.
13. Take 1 of Cilantro.
14. Take 1 of Cucumber, tomato and etc..

After a bowl of rice is put on the plate, the chopped chicken is placed on top.The name Khao Man Gai wasn't well-known by the chicken rice name until "Nong's Khao Man Gai" food cart opened in Portland, Oregon.Truly fresh chicken tastes the best.I wish the Chinese would eat organic chicken someday.

Truly Delicious Hainanese Chicken Rice (Khao Man Gai) instructions

1. Put the water, seasonings marked ●, crushed garlic, cilantro root, and green part of the green onion in a pot. Cook until the water is reduced to 2/3..
2. Add the chicken thigh (remove the excess fat beforehand) in the reduced soup. When it comes to a boil again, cook the chicken skin side down for 3 minutes. Cover with a lid, and turn off the heat..
3. Leave the pot with the lid on for 20 minutes or longer to let it cook the chicken in residual heat. When it is cooked, take out the chicken from the pot, and strain the broth..
4. If you slice the chicken when it is still warm, it will fall apart, so let it cool down first before you slice. Wrap it to keep the moisture while cooling down..
5. Taste the strained broth, and season with salt if necessary. Use 400-420 ml of the broth to cook rice. If you don't have enough amount of the broth, add water to fill up..
6. Rinse the Thai rice briefly, and put in the pot, used for making the broth, or in a rice cooker. Add the broth. If you use a rice cooker, fill the broth as following the water gauge in the cooking pan!.
7. Cover with a lid, and cook over high heat and bring it to a boil. Cook for 1-2 more minutes, and turn down the heat to low. Cook over low heat for 10-12 minutes (to cook 2 rice cooker cups of rice). Turn off the heat, and leave it with a lid for 10 minutes to steam the rice..
8. [Helpful Hints] Wrap the sliced chicken with plastic film. When you turn off the heat after cooking the rice, place the chicken on top of the rice to steam and warm up. This step makes the chicken more delicious..
9. [For Your Reference] If you cook short grain rice or if you cook with a rice cooker, use the amount of water as following. For short grain rice: less than usual. For long grain rice: same as usual..
10. When the rice is steamed, serve it with the sliced chicken, cucumber and tomato although I didn't put tomato for this time..
11. Enjoy the dish with the Tauchu-Style Sauceand generous amount of coarsely chopped cilantro if you like..
12. Recipe for reference: This is also a popular Thai dish. The stir-fried basil and chicken with rice (Phad Ga Prao) -..

The dish consists of lightly seasoned boiled chicken, served at room temperature, along with hot steamed white rice that has been cooked in.The rice served with khao man gai (ข้าวมันไก่) is not ordinary white plain rice.It's rice that's cooked in chicken broth and chicken fat, making each individual grain glisten with oil and scream with chicken-ey goodness.

You can use whatever is the best choice for you but YOU NEED THE.Khao man gai or khao mun gai, literally meaning oily rice [with] chicken, is one of the most popular Thai dishes; it can be found everywhere in Thailand from It is originally from Hainan, China.In Thailand, khao man gai is served with cucumbers, chicken blood tofu, coriander, and a bowl of soup.Khao Man Gai ) is served along with a bowl of chicken soup and a sauce that can be the real make or break factor of the dish.At Eim Khao Mun Kai, the chicken in khao man gai has some skin, and it is served with nubby gizzards In Thai, it is called khao man gai, which translates as chicken fat rice, a sort of punkified version of Hainanese The chicken is delicious, although some diners may find the white meat dry.