Thai Style Chicken Rice (Khao Man Gai วิธีทำข้าวมันไก่)
Author: 
Cuisine: Thailand, Asian
Serves: 3 to 4 pax
 
Ingredients
Poach Chicken
  • 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)
Fried Chicken Skins & Fats
  • Peeled chicken skin and Fats (Cut into smaller pieces)
  • 100 ml Oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
Fried Garlic
  • 100g Garlic Clove (washed; skin on) - pat dry
Chicken Rice
  • 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
Chili Sauce
  • 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)
Sesame Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 1 ladle Chicken broth (from poached chicken)
Garnishes
  • Cucumber
Instructions
Preparing the Chicken
  1. Remove skin and fats from the chicken. Set aside
Poaching the chicken
  1. Prepare a pot of water of about 4 litres or enough to submerge the whole chicken
  2. Add spring onion, ginger and bring to boil under high heat
  3. 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)
  4. 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)
  5. Do not open the lid
  6. After simmering, turn of the heat. Keep the lid on
  7. 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
  8. 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
  9. Cut when cool
Frying the Chicken Fats & Skin
  1. cut the chicken skin and chicken fats into small pieces of about 1 inch by 1 inch
  2. Pat dry and season the skin with salt and pepper
  3. Heat the oil in saucepan under high heat
  4. Add chicken skin and fats in heated oil and dry until brown & crispy
  5. Remove the skin from the oil and drained; set aside
Frying the Grinded Garlic
  1. Add the grinded garlic into the heated oil and fry until golden brown and crispy
  2. Remove and set aside
Cooking the Chicken Rice
  1. Wash and drained the rice
  2. Add all ingredients needed for the rice
  3. Cook as per rice cooker programmed timing
Blending the Chili Sauce
  1. Add all ingredients required for the chili sauce into a blender and blend
Sesame Soy Sauce
  1. Add all ingredient into a small mixing bowl and mix well
Finishing
  1. When the rice is cooked, fluff it up and remove the ginger & lemongrass
  2. Serve the Rice in a bowl
  3. Place the chopped chicken in a serving plate and garnish with cucumbers.
  4. Drizzle Sesame Soy sauce over the chicken
  5. Serve the chili sauce on the side for dipping purposes
Recipe by eckitchensg at http://eckitchensg.com/2019/03/thai-style-chicken-rice-khao-man-gai-%e0%b8%a7%e0%b8%b4%e0%b8%98%e0%b8%b5%e0%b8%97%e0%b8%b3%e0%b8%82%e0%b9%89%e0%b8%b2%e0%b8%a7%e0%b8%a1%e0%b8%b1%e0%b8%99%e0%b9%84%e0%b8%81%e0%b9%88/