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THAI KHAO MAN GAI

CHICKEN:

Ingredients:

  • 2 coriander roots
  • Half a tablespoon of salt
  • 1 whole chicken (giblets and neck removed)

Preparation:

  1. For this preparation you need to remove the skin from the chicken and keep it aside to make chicken oil later.
  2. Now, in a large pot you are going to leave the chicken and you are going to cover it with enough water so that the chicken is completely submerged
  3. Add the salt and coriander roots and cook over high heat
  4. Wait for it to boil and reduce the heat to low. Let cook for approximately 30 or 40 minutes
  5. Check that the chicken is cooked and remove it from the broth to cool on the side.

RICE:

Ingredients:

  • 1 tablespoon of salt
  • 1 pound jasmine rice
  • 1/4 cup garlic (minced)

Preparation:

  1. Sauté the chicken skin over medium heat until all the oil is released. Cook for approximately 10 minutes over low heat and remove it
  2. Add the minced garlic to the hot oil and let it fry in the pan
  3. Stir the garlic constantly so it doesn't stick to the pan and cook for 5 minutes or until the garlic is golden
  4. Place it in a bowl along with the chicken oil it was cooked in
  5. Now rinse the rice with water until the water is clear
  6. Then drain the water from the rice and place it in a pot
  7. Add the fried garlic and chicken oil to the rice and mix well
  8. Then pour the reserved chicken broth to make the chicken until it covers the rice. Note: you can measure if you have enough broth by putting your index finger to touch the top of the rice. The broth should reach the first bond line on your finger.
  9. Add salt to taste and mix with the rice
  10. Once the rice boils, reduce the heat to low and cover the pot with the lid.
  11. Let cook for 20 minutes and check. Note: When the rice is done cooking, open the lid and fluff with a fork.

SOUP:

Ingredients:

  • Salt to taste
  • pepper to taste
  • 5 sprigs of coriander
  • 3 cups winter melon (cubed)

Preparation:

  1. The first thing is to peel the melon and remove the seeds
  2. Then cut the melon into 2-inch pieces
  3. Now boil the chicken broth and add the melon
  4. Season with salt and pepper to taste
  5. Then cook the melon for 15 minutes until soft
  6. Finally, turn off the heat and add the chopped coriander.

SAUCE:

Ingredients:

  • Chopped cilantro)
  • 1 coriander root
  • 1/4 cup of garlic
  • 1 spoon of sugar
  • 5 to 10 bird's eye chilies
  • Half a cup of chicken broth
  • Cucumber (cut on a bias)
  • 2 tablespoons white vinegar
  • 1/4 cup ginger (sliced)
  • Half tablespoon of dark soy sauce
  • 2 tablespoons fermented soy sauce

Preparation:

  1. Put the ginger, garlic, chili and coriander root in a blender and blend until minced.
  2. Add the fermented soy sauce, white vinegar, sugar, dark soy sauce, and chicken broth to the mixture. Mix and save small pieces for texture.

SERVE:

  1. Fill a small soup bowl with the cooked rice, pat it down, then turn a plate over to create a nice round mound of rice
  2. Then with the help of a carving knife or a chef's knife, shred the cooked chicken and slice the breast meat
  3. You are going to place the sliced ​​breast meat on top of the mound of rice
  4. Garnish with cucumber slices and cilantro
  5. Serve with a small bowl of the soup and another small plate filled with the sauce.