Thai Style Chicken Rice (Khao Man Gai วิธีทำข้าวมันไก่)

Exploring the Richness of Thai Chicken Rice

Thai street food has always captivated my palate, especially with its incredibly flavorful dishes that are abundant in herbs and spices. Among the myriad of options, Thai Style Chicken Rice (Khao Man Gai วิธีทำข้าวมันไก่) stands out distinctly. But what truly differentiates it from local varieties? For me, the essence lies in two main components: the chili and the rice!

The Art of Flavorful Rice

One of the secrets to the exceptional flavor of Thai Chicken Rice is the preparation of the rice itself. Garlic is ground and fried in chicken fat until it reaches a perfect crispiness, infusing the oil with a rich garlic flavor. This aromatic oil is then incorporated into the rice during the cooking process. The result is a rice dish that is not only fragrant but also imbued with a depth of flavor that is hard to resist.

Enhancing the Experience with Seasoning

To elevate the taste further, adding Knorr SavorRich Chicken Concentrated Seasoning transforms the rice into a culinary delight. This concentrated seasoning enhances the overall flavor profile, making the rice even more savory and satisfying. The combination of the crispy garlic and the concentrated seasoning creates a harmonious blend that elevates the dish to new heights.

A Personal Preference

*In my humble opinion, this homemade version of Thai Chicken Rice surpasses even the Michelin-starred offerings. The unique preparation methods and the personal touch in flavor make it truly special.

Recipe

4 Servings

813 Calories / Serve

Prep Time 10 min

Cooking Time 45 min

Rest Time 15 min

Total Time 1 hour 30 min

Ingredients

Poach chicken

1 Kg Chicken (Skinned the chicken and fats and set aside)

4 liters water (or enough to cover the chicken)

40g Spring Onion (Sections of about 10 cm)

30g Ginger (Sliced)

Fried Chicken Skins & Fats

Peeled chicken skin and Fats (Cut into smaller pieces)

100 ml Oil

⅛ teaspoon salt

⅛ teaspoon coarsely ground black pepper

Fried Chicken Skins & Fats

Fried garlic

100g Garlic Clove (washed; skin on) - pat dry

Chicken rice

2 cup Thai Fragrant Rice (washed and drained)

2 cup water

20g Ginger (Sliced)

4 stalks Lemongrass (Only the white part)

1.5 Tablespoon Knorr SavorRich Chicken Concentrated Seasoning

100g Fried Garlic

3 tablespoons garlic and chicken fats oil

Chili sauce

30g ginger

25g Garlic (skinless)

20g Birds Eye chili

25g Cilantro (chinese parsley) - whole stalk including root (washed)

3 tablespoon Fermented Soy Bean Sauce (Tau Cheow)

½ tablespoon White Vinegar

3 tablespoon white Sugar

1 ladle of chicken broth (From poached chicken)

Sesame soy sauce

1 tablespoon Sesame Oil

1 tablespoon Soy Sauce

1 ladle Chicken broth (from poached chicken)

Garnishes

Cucumber

Instructions:

Preparing the Chicken

Remove skin and fats from the chicken. Set aside

Poaching the chicken

Prepare a pot of water of about 4 litres or enough to submerge the whole chicken

Add spring onion, ginger and bring to boil under high heat

When boil, add the deskinned chicken and allow the water to bring to boil again. Ensure the whole chicken is fully submerge in water (eith breast facing up to prevent overcooking of the breast meat.

When boil, lower the heat to lowest heat, cover with lid and let it simmer for another 5 mins (10 minutes for bigger chicken like 1.4kg; this recipe used 1 kg chicken)

Do not open the lid

After simmering, turn of the heat. Keep the lid on

Allow the chicken to poach in water for 40 mins for 1 kg chicken (50 mins for 1.4kg chicken); or until the internal temperature of the thickest part of the chicken thigh reaches 73 degree celsius using meat thermometer

When time is up, remove the chicken from the water and submerge the chicken into a bowl of ice water to stop the cooking of the chicken and cool it down for cutting

Cut when cool

Frying the Chicken Fats & Skin

Cut the chicken skin and chicken fats into small pieces of about 1 inch by 1 inch

Pat dry and season the skin with salt and pepper

Heat the oil in saucepan under high heat

Add chicken skin and fats in heated oil and dry until brown & crispy

Remove the skin from the oil and drained; set aside

Frying the Grinded Garlic

Add the grinded garlic into the heated oil and fry until golden brown and crispy

Remove and set aside

Cooking the Chicken Rice

Wash and drained the rice

Add all ingredients needed for the rice

Cook as per rice cooker programmed timing

Blending the Chili Sauce

Add all ingredients required for the chili sauce into a blender and blend

Sesame Soy Sauce

Add all ingredient into a small mixing bowl and mix well

Finishing

When the rice is cooked, fluff it up and remove the ginger & lemongrass

Serve the Rice in a bowl

Place the chopped chicken in a serving plate and garnish with cucumbers.

Drizzle Sesame Soy sauce over the chicken

Serve the chili sauce on the side for dipping purposes