Nowadays I prefer to cook less oily Thai style chicken rice (only use chicken breast) than the usual Chinese Hainanese chicken rice but we still go to our favourite Hainanese chicken rice stall quite often. I had cooked this Thai style chicken rice earlier, but this time I adapted a new dipping sauce from a new cookbook that I bought during a book sale few months ago And this new dipping sauce was equally good if compare to the earlier recipe.
Bangkok Chicken Rice Plate ( Khao Man Gai ) 泰式鸡饭
Chicken and Chicken stock1 chicken breast (~500g) with bone attached1.5lt water
Chopped spring onions
Method1.Boil water in a stock pot. Use some hot boiling water to blanch chicken breast.2.Add in chicken breast, simmer for about 25mins.3.Remove chicken breast, rub some sea salt on the meat, set aside to cool before slice it.4. Pour the chicken broth (season with salt) into serving bowls, garnishing with chopped spring onion.
Chicken rice2 cups riceChicken stock or water, adjust accordingly½ whole garlic, chopped1tsp salt1tsp chicken stock powder3 coriander roots3 slices of ginger
Method1.Fry chopped garlic till golden brown and aroma.2.Place all ingredients in a rice cooker, and cook till rice is done.
Dipping sauce3cm young ginger2 cloves garlic1 coriander root1/4tsp salt2tbsp fish sauce1/2tsp sugar1tbsp white rice vinegar1 and 1/2tbsp chili oil ( deep fry dried chillies in hot oil, take the chili oil only)
- Pound together ginger, garlic, coriander root and salt to make a coarse paste.
- Then stir in vinegar, fish sauce, sugar and chili oil.Recipe and photo styling reference: Food and Travels Asia by Alastair Hendy, recipe by Sonia aka Nasi Lemak Lover
After this post, I am going to eat the real Thai chicken rice in Bangkok ^_^, see you soon..