Thai Style Chicken Rice (Khao Man Gai วิธีทำข้าวมันไก่)
- erinna Chng
- Feb 21
- 1 min read
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.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
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
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Thai Style Chicken Rice (Khao Man Gai วิธีทำข้าวมันไก่)
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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