Thai-Style Chicken Rice ( Khao Man Gai ) 泰式鸡饭



If you have been to Thailand, you should know that they have very nice chicken rice. We missed to try Thai chicken rice during our trip to Bangkok. Anyway, we managed to try Thai chicken rice when we crossed over to Thai border from Kelantan the other day (I hope to update the Kelantan trip soon) . Actually only my husband ordered this chicken rice, my kids and I were ordered beef noodles instead (not bad either). And my husband told us that the chicken rice was very nice, so we packed two back to hotel and we all fighting for this yummy chicken rice, hehehe..

Now I would say Thai chicken rice is equally good if compare to our Hainanese chicken rice

And we noticed that Thai chicken rice only serve chicken breast, less oily actually.

Usually I don't like to take chicken breast, but now I start to appreciate it because it is less oily if compare to other part of chicken..

Don't over cook it and rub with some salt, you still can have nice chicken breast..



And we love the rice too. Beside the normal ingredients like fried garlic, ginger and salt, Thai people add corianders or cilantro roots (芫荽根茎) and it really make the rice tasted so fragrance and nice aroma..

Talking about this coriander root, remind me of a nice dinner we enjoyed at a hawker stall (ta chou) just beside the road in Bangkok. We ordered a bittergourd soup and I laugh at my husband when he told me he saw ginseng in the soup, actually it was coriander root , LOL. a very nice soup indeed, and I have imitated it and cook it once but have no time to post it here..

Another winning point of this Thai chicken rice is this special dipping sauce..It taste like those dipping sauce that we usually made to dip with unripe mango..



Use the same chicken stock to make a simple soup..

I think from now onwards, I will cook more Thai chicken rice than Hainanese chicken rice..

Usually I will ask the seller to debone the whole chicken, so next time I can use only chicken breast and chicken carcass to make this chicken rice. And I can save chicken thigh, wings and drumstick for better use..

Try it out, you will love this Thai chicken rice.



Thai-Style Chicken Rice ( Khao Man Gai ) 泰式鸡饭

(recipe source: modified from RachelcooksThai )
*serve 5 pax

 Chicken and Chicken stock

1 chicken carcass, cut into big chunks

600g chicken breast鸡胸
2.5lt water
3 corianders or cilantro roots (芫荽根茎)

 Method

1. Boil water in a stock pot. Use some hot boiling water to blanch chicken carcass and chicken breast.
2. Add in chicken carcass, chicken breast and coriander roots. Simmer for about 45mins-1hr.
3. Remove chicken breast after 30mins, rub some sea salt on the chicken, set aside to cool before slice it.

Chicken rice

3 and ½ cups rice

4 cups chicken stock (adjust accordingly to the type of rice you use)
½ whole garlic, chopped
2tsp salt
1tsp chicken stock powder
4 coriander roots
4 slices of ginger

 Method

1. Fry chopped garlic till golden brown and aroma.
2. Place all ingredients in a rice cooker, and cook till rice is done.

Soup

 Chicken stock

Cabbage and carrot or you can also use winter gourd, daikon, or chayote
Salt to taste

 Method

1. Once chicken stock is use to cook chicken rice, in the remaining chicken stock, add in cabbage and carrot, and boil for 30mins. Season with salt.

Dipping sauce

2 small red chillies, chopped

2 small green chillies, chopped
2tbsp of chopped ginger
1tbsp of chopped garlic
1tsp soy bean paste ( I use tauchu)
1tsp palm sugar
2tbsp light soy sauce
1tbsp dark soy sauce
1tbsp vinegar

 Method

1. Combine all ingredients and mix well. Taste and adjust as needed.