Khao Man Gai or Hainan chicken on rice originally a Hainanese dish that was brought to Thailand by the Hainan people. There are many versions of it like Singaporean, Malaysian and Thai. The suace in the Thai version makes this differnt to the other recipes. Every where you go in Thailand, you will see at least one or two street stalls selling this dish, even in shopping centres.
This is my very own version and is a mix of the other varieties. It is my signature dish!
Ingredients (may be varied to taste):
- Light soy sauce
- Fermented soy bean sauce (you can find this sauce in every asian store)
- Dark soy sauce
- Chicken stock powder
- Sugar
- Coriander seeds
- Ginger
- Garlic
- Coriander roots
- Chilli
- Salt and pepper
- Chicken fat cut it off from chicken.
- 1 Whole chicken
For the sauce
- 2 Tbsp chopped ginger
- 2 - 3 Cloves of Garlic
- 1-2 Tbsp chopped chilli
- 2 Tbsp Fermented soy bean
- 1 Tbsp Dark soy sauce
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1/2 cup boiled water
Blend all sauce ingredients in a food processor, be careful not to blend it too much untill it becomes a paste... I like to leave a bit of chunk in there.
Boil water and then add 1 or 2 coriander roots (crushed first for more flavour), 1 Tbsp Chicken stock powder and pepper. Boil the chicken till its cooked then take the chicken out and rest. Remember to add a lot of water because we will use the broth for cooking rice as well.
For the rice we need a few slices of few ginger, 2 Coriander roots, 2 crushed cloves of garlic and roast ground coriander seeds.
Add everything to 4 rice cups of rice (I use small coffee cup measure the rice).
Add 2 Tbsp cooking oil to the wok andt add chicken fat when it has heated. Fry the fat till it is brown.
Add chicken fat including oil into the rice mix.
Add 3 cups chicken broth into the rice mix then cook the rice in the rice cooker.
This is how the rice looks when it is cooked.
Chop up the chicken arrange on the side of the rice and garnish with coriander and sliced cucumbers and the sauce.
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