Khao Mun Gai - Thai Chicken Rice
The simple and underrated street food dish with chicken and rice served with a mouthwatering sauce.
Servings 2 people
Equipment
- 1 Rice cooker
Ingredients
Khao Mun Gai Sauce
- 1 tbsp garlic, chopped
- 1 tbsp red chilli, chopped
- 1 tbsp ginger, chopped
- 2 tbsp fermented soy beans
- 1 tsp sugar
- ½ lime juice of a lime or lemon
- 1 tsp sweet dark soy sauce
- 3 tbsp chicken broth
Chicken
- 2 legs chicken extra fat trimmed
- 2 tsp salt
- 4 tbsp shaoxing rice wine
Rice and garnish
- 2 cups Thai jasmine rice
- 3 cloves garlic, peeled
- 3 wedges ginger, peeled
- 20 g chicken fat, trimmed from the legs
- 3 cups chicken stock
- 1 bunch coriander
- ½ piece cucumber, sliced into rings
Instructions
- Marinate the chicken with salt for about 3-4 hours ahead of cooking time then leave it in the fridge.
- To cook rice, start by frying the trimmed chicken fat into a pan on medium heat. When the fat starts to render, add garlic and ginger to toast for another minute or two. Add the rice then mix until the each grains is coated with chicken fat. This only takes about 3 minutes.
- Transfer the rice into the rice cooker, then add the chicken broth. Cook the rice.
- To make the sauce, add the chopped garlic, ginger and red chilli into a bowl. Then add the sugar, fermented soy beans, sweet dark soy sauce, lime juice and a bit of chicken broth. Mix well and you're done!
- Remove the chicken from the fridge then wash off excess salt with shaoxing rice wine. Then steam the chicken for 45 minutes until beautifully cooked and tender.
- Serve with a garnish of coriander and cucumber alongside the sauce and fluffy rice.