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Name: Khao Man Gai
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1.4 kg whole chicken; 400 g jasmine rice; 40 g chicken fat or skin; 8 cloves garlic; 60 g fresh ginger; 2 pandan leaves; 2 tbsp light soy sauce; 1 tbsp fermented soybean paste; 2 tbsp white vinegar; 4 fresh bird's eye chilies; 1 cucumber; 8 cilantro sprigs; 2 tsp salt; 1 tsp sugar

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Thailand1 h 15 minServes 4già cucinato

Khao Man Gai

ข้าวมันไก่ · Khao Man Gai

Ingredienti14

whole chicken1.4 kg
jasmine rice400 g
chicken fat or skin40 g
garlic8 cloves
fresh ginger60 g
pandan leaves2
light soy sauce2 tbsp
fermented soybean paste1 tbsp
white vinegar2 tbsp
fresh bird's eye chilies4
cucumber1
cilantro sprigs8
salt2 tsp
sugar1 tsp

carnecerealiverduraspezie e salse

Preparazione

Rinse the chicken, then poach it gently in water with half the ginger, 4 garlic cloves, pandan, and salt until just cooked through, about 35–40 minutes. Reserve the broth.
Rub the chicken skin with a little broth and soy sauce, then rest it until cool enough to chop.
Fry the chicken fat until it renders, then sauté the remaining garlic and ginger in that fat.
Stir in the rinsed rice, coat it in the fat, then cook it in strained chicken broth until tender and glossy.
Pound chilies, garlic, ginger, fermented soybean paste, vinegar, sugar, and a splash of broth into a dipping sauce.
Slice the cucumber and chop the chicken into serving pieces.
Plate the rice with chicken, cucumber, and cilantro, and serve with the sauce and a small bowl of hot broth.