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Khao Man Gai
Thai Rice cooked in chicken stock
CLICK FOR BIG Picture - Khao Man Gai - Thai Rice cooked in chicken stockYou will need
3lb chicken
1 small fak keow or marrow

Method

1. Place the chicken in a large casserole, and cover with the stock.
2. Add a few slices of fak keow, to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender.

3.
Remove and drain the chicken reserve the liquid

when the chicken is cool enough to handle
1. remove the wings and legs
2. remove the meat from these and put aside, keep the bones and trimmings

3. Remove the bones from the chicken breasts, and put aside, keep the bones and trimmings
4. Cut all the meat into strips about half an inch wide
5. put all the meat to one side.

Rice Ingredients
one and a half cups of washed long grain Thai jasmine rice
1 teaspoon crushed garlic
1 teaspoon crushed coriander root

Method

1. Place the rice and other ingredients into a saucepan
2. add two and half cups of the chicken broth from cooking the chicken. 3. Cook over moderate heat until the liquid is absorbed, and the rice is cooked (the finished rice should be slightly moist).

Chicken broth ingredients
the remaining broth and from the chicken casserole
the bones from the chicken
1 tablespoon
coriander root crushed
1 tablespoon crushed
garlic
1 teaspoon nam-pla

Method
1. put all the ingredients into a saucepan
2. bring to the boil and simmer for 30 minutes

Serve the sliced chicken on a bed of the chicken steamed rice, with
garnish
of coriander leaves, and sliced cucumber,

a bowl of the clear chicken broth
, and
bowl of the bean sauce should accompany each serving

 

 

 

 

 

 

 

 

 

 

Bean sauce

You will need
4 tablespoons yellow bean sauce
4 tablespoons of the chicken broth from cooking your chicken
1 tablespoon dark sweet soy sauce
1 tablespoon of pickled  red thai chiliesjalapenos (prepared earlier as above)
1 tablespoon minced garlic
1 teaspoon of palm sugar

This is mixed and tasted, if required you can add extra sugar, and some of the vinegar used to pickle the jalapenos, for balance.


 

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