Khao man gai

Ingredients

• 1 kg whole chicken or bone-in chicken thighs
• 360 g jasmine rice
• 50 g fresh ginger
• 6 cloves garlic
• 1 piece cucumber
• 3 tbsp light soy sauce
• 2 tbsp rice vinegar
• 2 tsp light brown sugar
• 1 piece fresh red chili
• 2 tbsp neutral cooking oil
• 2 tsp fine salt
• 1.5 l water
• 0.5 bunches fresh cilantro

Method

1. Rinse the jasmine rice under cold water until the water runs nearly clear, then let it drain while starting the chicken.
2. Place the chicken in a pot with the water, crushed ginger, crushed garlic, and salt, bring gently to a simmer, then skim until you have a clear, fragrant broth.
3. Let poach at a very gentle simmer until the meat is tender and the juices running near the bone are clear, then cover off the heat to keep the chicken juicy.
4. Sauté minced garlic in oil until it smells nutty without browning, add the drained rice, and toast until the grains become glossy.
5. Pour the hot chicken broth over the rice, cook covered until absorbed, then let rest off the heat until the grains fluff easily with a fork.
6. While the rice cooks, pound or finely mince the remaining ginger, remaining garlic, and the chili, then mix with the soy sauce, rice vinegar, and sugar until you have a salty, bright, and slightly spicy sauce.
7. Slice the cucumber into fresh rounds, pick the cilantro leaves, and carve the chicken when it is warm enough to slice cleanly without falling apart.
8. Serve the fragrant rice with the sliced chicken, cucumber, cilantro, a bowl of hot broth, and the sauce on the side, tasting to adjust the salt, acidity, and chili at the last moment.

Nutrition

Per serving

Energy

648.2 kcal

Protein

54.89 g

Carbohydrate

76.42 g

Fat

11.37 g

Fibre

2.4 g

Calcium

33.4 mg

Iron

2.49 mg

Magnesium

62.96 mg