How to make Khao Man Gai

How to make Khao Man Gai

Feeds about 4 – 5 people

Ingredients:

Rice:

2 cups Quality Jasmine rice

2 Tbsp of Rendered Chicken Fat

1/2 cup Shallots, diced

1/4 cup Garlic, minced

8 oz. Ginger, thinly sliced

1 oz. Galangal, thinly sliced

3 Pandan Leaves

41/4 cup Chicken Stock

Chicken:

1 Whole Chicken

1 gallon Water

1/4 cup Sea Salt

2tbs Sugar

1 Whole Garlic

6oz. Ginger, thinly sliced

6 Pandan Leaves

Soup:

4 cups of Chicken Stock

2 cups of Chinese winter Squash, peeled, cut in cubes

4 tbsp of Soy Sauce

1/2 tsp of ground White Pepper

1 tbsp diced Cilantro

1 tbsp diced Green Onion

Let’s do it!

1. Clean and trim excess chicken skin of the chicken. In a small pan cook chicken skin in medium heat until the fat completely renders out. What you get is some delicious crispy chicken skins. Save the fat part.

2. Let’s start cooking chicken! In the large pot add water, salt, sugar, garlic, ginger, pandan leaves and bring it to boil. Then add chicken.  After bring it to boil again. Simmers for 35 mins. When it’s done put chicken aside.

3. While chicken is cooking, let’s make rice! In a separate non-stick pot, medium high heat, add chicken fat, garlic, shallots, ginger, galangal and pandan leaves. Stirring every 20 seconds, until aromatics and herbs are golden brown. Add jasmine rice and stir until every grain is coated in chicken fat. Toast rice on medium heat for 2 minutes. Raise burner to high heat then add chicken stock (the stock has to be boiling hot when you add) Stir rice constantly until it comes to boil then reduce to medium-low heat. Cover with lid, and cook for another 10-15 minutes or until rice has cooked through.

4. In a separate small pot add chicken stock, chinese winter squash bring it to boil. Cook for 15 minutes. Add soy sauce to taste, some ground white pepper and some cilantro and green onion on top when you are serving it.

Tips on checking if chicken is cook through: When the timer goes off. Gently separate the hip joint not the leg to check if chicken is cooked. If blood drip from the vein, place back in the pot and cook for another 5 minutes. Remove chicken from liquid and rest for at least 15 minutes before serving. Warning! It’s very hot!!!

Let’s put the dish together and enjoy it!

Cut chicken, put on top of rice. Some cucumbers and cilantro is great compliment of the dish. It cleanse your palette and balance your meal.

Enjoy with Nong’s Khao Man Gai Sauce and the soup.

Hope you like it! 🙂

 

February 15, 2014