Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice). It is one of my favorites. 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 popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) is something that I’ve loved my whole life.
Many things affect the quality of taste from Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) using 39 ingredients and 13 steps. Here is how you can achieve it.
This dish is very close to my heart. It is what my mum used to make for me quite regularly growing up.
It reminds me of home and has a very homely and comforting feel to it. I love eating this on a cold day. The soup warms you up and it's also a very healthy dish. The chicken is simmered for a while until very soft and tender. The soup with the added Chinese herbs and vegetables make this dish balanced.
Served with a bowl of steamed rice and other side accompaniments such a sliced cucumber or half a boiled egg.
My husband also had his version on this based on his Taiwanese roots. This dish and recipe is therefore based on both of our versions and interpretation of Khao man gai/Hainan chicken rice.
I hope you enjoy making and eating this as much as we go.
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Ingredients and spices that need to be Get to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice):
- Seasoning for the rice:
- 3 cups uncooked Jasmine rice, washed and rinsed
- 1 inch section of ginger, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon sesame oil
- 3 cups reserved chicken poaching broth to cook rice (enough to cover)
- Chicken seasoning:
- 1 whole chicken (preferably corn fed or organic)
- 1-2 tablespoon coarse sea salt
- 2 tablespoons fine sea salt
- 6 slices fresh ginger – roughly 0.5cm thick
- 2 stalks green onions, cut into 1 inch length
- 1 white onion, sliced in quarters
- For the soup:
- Chinese chicken soup herbal mix (Zheng Feng brand)
- Enough water to cover the chicken plus extra for the rice
- 1 teaspoon white rice or shaoshing wine
- 1 tablespoon powdered chicken stock
- 1 tablespoon light soya sauce
- 1 stalk Spring onions
- To taste, white ground pepper
- 1 tablespoon sesame oil
- Salt to taste (optional)
- Top up warm water from kettle, to cover the chicken
- 1/2 Mooli, sliced into 0.5cm thick half moon slices
- Handful button or shiitake mushrooms
- For the ginger spring onion dipping sauce oil:
- 2-3 tablespoons vegetable oil or groundnut oil
- 2 tablespoon finely chopped ginger
- 3 spring onions, finely chopped
- 1/2 teaspoon fine salt
- 1 tablespoon sesame oil
- 1 tablespoon soup liquid
- For the chilli dipping sauce (use either one of the below):
- 2-3 tablespoons Singapore chilli sauce (Yep's brand)
- 2-3 tablespoons Chilli garlic sauce (Hwa Nan brand)
- Serving:
- 1/2 cucumber, thinly sliced (accompany the dish & soup, optional)
- 1/2 boiled egg per serving, optional
Steps to make to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice)
- 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.
- 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.
- Now massage the chicken generously inside and outside using fine sea salt. Stuff the chicken with the ginger slices, garlic and spring onions.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In individual soup bowls ladle the broth.
- Serve and eat the sliced chicken with the bowl of rice, soup, dipping sauces, sliced cucumber (optional) and half an boiled egg (optional).
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So that is going to wrap this up for this exceptional food Recipe of Speedy Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice). Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!