Thai Style Chicken Rice (Khao Man Gai วิธีทำข้าวมันไก่)
{Collaboration} I always love Thai street food as their food is super flavourful with lots of herbs and spices.Then what’s the difference between Thai Chicken Rice and the local ones? Personally, chilli wise is the key difference and the rice! Garlic are grinded, fried in chicken fats till crispy and added to the rice to cook. You can imagine how fragrance the rice will be. Esp after adding Knorr SavorRich Chicken Concentrated Seasoning, the rice has more depth and flavor too.
*I seriously think that this version better than the m.starred one
Steps by Steps Pictorial guide
1st, remove the skin and fat from the chicken
Cut the skin into smaller pieces to deep fry later.
Prepare a pot of water of 4 litres or enough water to submerge the whole chicken. Add in spring onion, ginger and bring to boil under high heat.When boil, add in the chicken and allow the water to boil again. Make sure the whole chicken is submerge in water (with breast facing up to prevent overcooking of the breast)
When boil, lower the heat to lowest heat, cover with lid, and let it continue to simmer for another 5 mins (10 minutes for bigger chicken like 1.4 kg; this recipe used 1 kg chicken).
Refrain from opening the lid!
After 5 mins of simmering (or 10 mins for bigger chicken), then TURN OFF THE FIRE! Do not remove the lid and allow the chicken to poach in the water for 40 mins for 1 kg chicken (about 50 mins for 1.4 kg chicken); or until the internal temperature of the thickest part of the chicken ( which is the thigh) reaches 73 degree celsius, test using a meat thermometer.
When the poaching time is up, carefully raise the chicken from the pot submerge the chicken into a bowl of ice water to cool down the chicken
Grind the garlic cloves, skin on. Yes you hear me right, skin on. Wash and dry the garlic clove before grinding
Set aside.Heat the oil in a saucepan under high heat. Add in sliced chicken skin and fats peeled from the chicken and fried until the skin is crispy
Remove the crispy skin from the oil and add in the grinder garlic
Fry till golden brown and add to washed rice
Add sliced ginger, and lemongrass to the washed rice too
And of course, our most important seasoning to add flavor and depth to the rice
Cooked as per rice cooker programmed timing
For the chilli sauce….
Add all the ingredients required for the chilli sauce and blend till smooth
When the rice is done, fluff up the rice and remove the ginger and lemongrass
For those who still like the addition of Sesame soy sauce drizzle over our poached chicken, recipe for the soy sauce is also provided below
- 1 Kg Chicken (Skinned the chicken and fats and set aside)
- 4 liters water (or enough to cover the chicken)
- 40g Spring Onion (Sections of about 10 cm)
- 30g Ginger (Sliced)
- Peeled chicken skin and Fats (Cut into smaller pieces)
- 100 ml Oil
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 100g Garlic Clove (washed; skin on) - pat dry
- 2 cup Thai Fragrant Rice (washed and drained)
- 2 cup water
- 20g Ginger (Sliced)
- 4 stalks Lemongrass (Only the white part)
- 1.5 Tablespoon Knorr SavorRich Chicken Concentrated Seasoning
- 100g Fried Garlic
- 3 tablespoons garlic and chicken fats oil
- 30g ginger
- 25g Garlic (skinless)
- 20g Birds Eye chili
- 25g Cilantro (chinese parsley) - whole stalk including root (washed)
- 3 tablespoon Fermented Soy Bean Sauce (Tau Cheow)
- ½ tablespoon White Vinegar
- 3 tablespoon white Sugar
- 1 ladle of chicken broth (From poached chicken)
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- 1 ladle Chicken broth (from poached chicken)
- Cucumber
- Remove skin and fats from the chicken. Set aside
- Prepare a pot of water of about 4 litres or enough to submerge the whole chicken
- Add spring onion, ginger and bring to boil under high heat
- When boil, add the deskinned chicken and allow the water to bring to boil again. Ensure the whole chicken is fully submerge in water (eith breast facing up to prevent overcooking of the breast meat)
- When boil, lower the heat to lowest heat, cover with lid and let it simmer for another 5 mins (10 minutes for bigger chicken like 1.4kg; this recipe used 1 kg chicken)
- Do not open the lid
- After simmering, turn of the heat. Keep the lid on
- Allow the chicken to poach in water for 40 mins for 1 kg chicken (50 mins for 1.4kg chicken); or until the internal temperature of the thickest part of the chicken thigh reaches 73 degree celsius using meat thermometer
- When time is up, remove the chicken from the water and submerge the chicken into a bowl of ice water to stop the cooking of the chicken and cool it down for cutting
- Cut when cool
- cut the chicken skin and chicken fats into small pieces of about 1 inch by 1 inch
- Pat dry and season the skin with salt and pepper
- Heat the oil in saucepan under high heat
- Add chicken skin and fats in heated oil and dry until brown & crispy
- Remove the skin from the oil and drained; set aside
- Add the grinded garlic into the heated oil and fry until golden brown and crispy
- Remove and set aside
- Wash and drained the rice
- Add all ingredients needed for the rice
- Cook as per rice cooker programmed timing
- Add all ingredients required for the chili sauce into a blender and blend
- Add all ingredient into a small mixing bowl and mix well
- When the rice is cooked, fluff it up and remove the ginger & lemongrass
- Serve the Rice in a bowl
- Place the chopped chicken in a serving plate and garnish with cucumbers.
- Drizzle Sesame Soy sauce over the chicken
- Serve the chili sauce on the side for dipping purposes