Thai rice steamed with chicken- Khao Man Gai
Khao Man Gai can be found anywhere in Thailand especially in it's capital city of Bangkok. You can find it prepared and cooked and eaten at the ends of seemingly vacant alley ways to the food courts of the poshest malls and major department stores in Bangkok. You can get this dish like 25-30 baht from many street vendors. I know what you might be saying. The words yummy tasty foods and food courts do not go hand in hand. But believe me, in Bangkok food courts are great places to sample some truly yummy Thai cuisine. Khao Man Gai is not exactly the national food of Thailand. The proof is in the legions of loyal customers/fans who are always eating at their favorite Khao Man Gai spots over and over again.
Khao Man Gai can really be found anywhere in Thailand and as I mentioned before, especially in the city of Bangkok where more than 10 million people live and enjoy this yummy dish. With so many food stalls and street stands serving Khao Man Gai it's got to be good. How can 10 million people be wrong? As mentioned before you can find a Khao Man Gai food stand anywhere. At the end of an alley, the middle of an an alley, a heavily congested intersection and even on the road side. At lunchtime as well as dinner time you will see Khao Man Gai food stands filled to the brim with salary man, students, business folks and even Thai movies stars show up to their favorite rinky dinky food stand in their new shiny Mercedes. Everyone has their opinion on where the best Khao Man Gai is found because everyone is an authority. Let's see how to cook Khao Man Gai at your kitchen and enjoy your lunch!!
Ingredients for chicken
- 1 whole chicken
- 2 teaspoons salt
- 7 cups of water
Ingredients for soup
- 10 cups water
- 1 lb diced gourd (winter squash)
- 2 teaspoons pepper
- 3 tablespoons soy sauce
- Green onion and parsley
Ingredients for rice
- 2 lbs jasmine rice
- 3 tablespoons chopped garlic
- 1/2 cup cooking oil
- 4 cups chicken stock
Ingredients for sauce
- 1/2 cup yellow bean sauce
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup palm sugar
- 1/3 cup chopped fresh ginger
- 1/4 cup chopped garlic
- 6 chopped fresh Thai chile peppers
- Cook chicken in a large bowl, with water added. You can also use a stacked steamer. Add a few pieces of diced gourd to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, and cool. Cut off the wings and legs and reserve them for other dishes. Remove the two chicken breasts, and discard the skin. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized pieces.
- Rinse the uncooked jasmine rice. Put oil into a pan, heat and fry the garlic until aromatic. Add the rice and cook at medium heat until the rice starts to dry out. Transfer rice to a rice cooker and add enough chicken stock so it's about 5/8" above the rice. Turn on rice cooker and cook.
- Soup: Boil water and add the rest of the gourd and soy sauce. After 30 minutes add pepper. Serve with slivered green onions and parsley.
- Dipping sauce: Mix the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile.
- Serve the chicken on a bed of the steamed rice, garnished with parsley, and accompanied by a good supply of sliced cucumber, with a cup of the chicken broth, and few pieces of squash in the soup, garnished with parsley.
Optional: serve with salted pigs blood