Posted by Kroocrew on Thursday, August 20, 2009 Under: Thailand
This dish is traditionally sold as Muslim cuisine in Thailand. In fact it is an importation from Hainan Island off the South coast of China and is extremely popular in Malaysia and Singapore as Haiananese Chicken. The variation is minimal but is recorded as another recipe.. The flavour and texture of the rice is what does it I think, The chicken fat loosens the stodgie aspect of the rice and adds that savoury zip. The yellow bean sauce with the garlic and chillie adds a contrasting heat but is optional. the sauce is served in an accompanying saucer and it's up to you to use as much of it as you enjoy. Usually the tablespoon quantity supplied is adequate.
A bowl of clear chicken soup generally with a small cube of the phuk keow in it is served with the dish. This is the traditional balance of wet and dry that Thai cuisine really follows. The soup is delicious but rarely do locals finish it.
Many of the Khao Man Gai stalls in evening markets also sell the same or similar dish using fried chicken fillets and drumsticks. This works as well also it is generally served with a light curry rice cooked in the chicken broth as the plain rice is for the Khao Man Gai. The accompanying sauce for this variation is generally Thai sweet chillie sauce.
- 3lb chicken
- 1 small phuk keow (a marrow)
- Place the chicken in a large casserole, and cover with water and three mushroom cubes . A good sprinkle of white pepper.
- Add a few slices of phuk keow, to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender.
- Remove and drain the chicken reserve the liquid
- Allow the chicken to cool.
- Remove the wings and legs
- Remove the meat from these and put aside, keep the bones and trimmings
- Remove the bones from the chicken breasts, and put aside, keep the bones and trimmings
- Cut all the meat into strips about half an inch wide
- Put all the meat to one side.
- 1 1/2 cups of washed long grain Thai jasmine rice
- 1 teaspoon crushed garlic
- 1 teaspoon crushed coriander root
- Place the rice and other ingredients into a saucepan
- add two and half cups of the chicken broth from cooking the chicken. 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 and the bones from the chicken
- 1 tablespoon coriander root crushed
- 1 tablespoon crushed garlic
- 1 teaspoon nam-pla
- Put all the ingredients into a saucepan, bring to the boil and simmer for 30 minutes
- Serve the sliced chicken on a bed of the chicken steamed rice, with a
- garnish of coriander leaves, and sliced cucumber,
- 4 tablespoons yellow bean sauce (commercial)
- 4 tablespoons of the chicken broth from cooking your chicken
- 1 tablespoon dark sweet soy sauce
- 1 tablespoon of pickled red thai chilies
- 1 tablespoon minced garlic
- 1 teaspoon of palm sugar
In : Thailand
Tags: chicken meat aromatic