Thai chicken and rice, Khao Man Gai / ImportFood.com recipe

Thai Chicken And Rice, "Khao Man Gai"

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Khao Man is a more "high end" street vendor dish because it's more complicated to make, and requires a
fairly sophisticated cart and tools. We fondly recall the Khao Man vendor at Sukhumvit Road 38, who drove
a pickup truck every night to the street corner and spent a half-hour setting up his tables and pots. Be sure
to use yellow bean sauce (do not substitute) and it's not authentic without some type of gourd (squash)
as well as cucumber.

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

Method
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 (seen in picture below).


Khao Man -- Street Style! See a favorite Bangkok vendor prepare this complex dish (click to enlarge).