Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, khao man gai – (วิธีทำข้าวมันไก่/hainan chicken rice). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) is something that I’ve loved my whole life.

#KetoRecipes #ThaiFood #ChickenRiceI love Thai food and this Keto chicken rice actually resembled the real deal 'Khao Man Gai' which is what it's called. Aromatic fluffy rice cooked in chicken broth and fried garlic, juicy chicken, refreshing soup and a sauce with a kick to it, that's how I would describe. Khao man gai (ข้าวมันไก่) is the Thai variation of Hainanese chicken rice, a dish that's extremely popular throughout Southeast Asia. In Thailand, specifically throughout Bangkok, you can't walk more than a few blocks without finding a chicken rice cart or restaurant (same goes for Chiang Mai).

To get started with this recipe, we must prepare a few ingredients. You can cook khao man gai – (วิธีทำข้าวมันไก่/hainan chicken rice) using 39 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice):

1. Take Seasoning for the rice:
2. Get 3 cups uncooked Jasmine rice, washed and rinsed
3. Make ready 1 inch section of ginger, finely chopped
4. Make ready 3 cloves garlic, finely chopped
5. Make ready 1 teaspoon sesame oil
6. Take 3 cups reserved chicken poaching broth to cook rice (enough to cover)
7. Prepare Chicken seasoning:
8. Take 1 whole chicken (preferably corn fed or organic)
9. Prepare 1-2 tablespoon coarse sea salt
10. Prepare 2 tablespoons fine sea salt
11. Take 6 slices fresh ginger - roughly 0.5cm thick
12. Make ready 2 stalks green onions, cut into 1 inch length
13. Get 1 white onion, sliced in quarters
14. Prepare For the soup:
15. Prepare Chinese chicken soup herbal mix (Zheng Feng brand)
16. Prepare Enough water to cover the chicken plus extra for the rice
17. Make ready 1 teaspoon white rice or shaoshing wine
18. Make ready 1 tablespoon powdered chicken stock
19. Get 1 tablespoon light soya sauce
20. Take 1 stalk Spring onions
21. Get To taste, white ground pepper
22. Prepare 1 tablespoon sesame oil
23. Prepare Salt to taste (optional)
24. Take Top up warm water from kettle, to cover the chicken
25. Get 1/2 Mooli, sliced into 0.5cm thick half moon slices
26. Get Handful button or shiitake mushrooms
27. Make ready For the ginger spring onion dipping sauce oil:
28. Get 2-3 tablespoons vegetable oil or groundnut oil
29. Get 2 tablespoon finely chopped ginger
30. Prepare 3 spring onions, finely chopped
31. Get 1/2 teaspoon fine salt
32. Prepare 1 tablespoon sesame oil
33. Take 1 tablespoon soup liquid
34. Take For the chilli dipping sauce (use either one of the below):
35. Make ready 2-3 tablespoons Singapore chilli sauce (Yep's brand)
36. Get 2-3 tablespoons Chilli garlic sauce (Hwa Nan brand)
37. Get Serving:
38. Take 1/2 cucumber, thinly sliced (accompany the dish & soup, optional)
39. Prepare 1/2 boiled egg per serving, optional

Khao Man Gai is the Thai version of a Hainanese Chicken and Rice. It is quite popular in Thailand, but not often served at Thai restaurants in the west. The dish consists of lightly seasoned boiled chicken, served at room temperature, along with hot steamed white rice that has been cooked in water with a. Khao man gai or khao mun gai, literally meaning oily rice [with] chicken, is one of the most popular Thai dishes; it can be found everywhere in Thailand from It is originally from Hainan, China.

Instructions to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice):

1. Prepare the seasoning for the rice. Wash and rinse the rice until the water runs clear. Set aside until broth from chicken can be added to cook the rice.
2. Clean the chicken with a small amount of coarse sea salt and rub all over getting rid of any loose skin and dirt. Rinse off salt from the chicken and pat dry with a kitchen towel, it should now be glistening.
3. Now massage the chicken generously inside and outside using fine sea salt. Stuff the chicken with the ginger slices, garlic and spring onions.
4. Place the chicken in a large stockpot and fill with cold water to cover above by 1 inch. Bring the pot to a boil over high heat. Scum will form and the impurities need to be removed. Add the chicken herbal mix, along with the rice wine, powdered chicken stock, light soya sauce, spring onion stalk, ground white pepper, sesame oil and salt (optional). Stir to incorporate all of the ingredients.
5. Reduce the heat to low to simmer the chicken slowly. If any further scum forms, remove the impurities. Simmer for about 30. Now taste the broth and amend taste as necessary (add more soya sauce, white pepper, salt etc).
6. I use a rice cooker to make my rice. For the amount of cups used, use a 50/50 ratio of water and chicken broth ladled into the rice pot. Place pot in the rice cooker and cook the rice on normal setting. Alternately, use a saucepan to cook the rice until all the stock water is absorbed and steamed.
7. In the meantime while the chicken and rice is cooking, make the ginger and spring onion oil sauce. Combine the chopped ginger and spring onion in a bowl and add the - vegetable oil, sesame oil, salt, a little soup stock and mix.
8. Pour out the chilli sauce dip into a small serving bowl. Slice the cucumber and place it onto the table along with both the dipping sauces.
9. Add the mooli to the pot and cook until soft and translucent. Cook chicken for a further 20 minutes (depending on the size of the chicken). To check if the chicken is cooked insert a sharp knife into the flesh under the leg the thickest part of the thigh to see if the juices run clear. If it runs clear, the chicken is ready.
10. When the chicken is cooked through, lift and transfer the chicken onto a large plate. Discard the onion, ginger and green onion stuffing. Carve or shred the chicken for serving and place in a large onto a large serving bowl. Place in the middle of the table so everyone can serve themselves.
11. Check on the rice and using a rice spatula, fluff up the rice and taste it to see if it is at desired texture. Then serve the rice into individual bowls.
12. In individual soup bowls ladle the broth.
13. Serve and eat the sliced chicken with the bowl of rice, soup, dipping sauces, sliced cucumber (optional) and half an boiled egg (optional).

The dish consists of lightly seasoned boiled chicken, served at room temperature, along with hot steamed white rice that has been cooked in water with a. Khao man gai or khao mun gai, literally meaning oily rice [with] chicken, is one of the most popular Thai dishes; it can be found everywhere in Thailand from It is originally from Hainan, China. In Thailand, khao man gai is served with cucumbers, chicken blood tofu, coriander, and a bowl of soup. Khao Man Gai, one of the most common street foods in Thailand, is, in short, a mutation, albeit controlled, of Hainanese chicken and rice. What amuses me about Khao Man Gai is how its appearance is the same regardless of where you find it in Thailand.

So that is going to wrap this up with this special food khao man gai – (วิธีทำข้าวมันไก่/hainan chicken rice) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!