Khao Mun Gai/Thai Style Hainanese Chicken Rice

KHAO MUN GAI/THAI STYLE HAINANESE CHICKEN RICE

Salam pagi ahad sume!!! :-)

Ceria n bersemangat hari ni sbb nak kuar jap g!! :D alaaaa..kuar soping barang2 dapur lahh uugghh! Ok, kita balik pd tajuk kat atas tuu yaaa... Nmpknyer minggu resepi dr umah 3 HUNGRY TUMMIES!!! thanks a lot tummy untuk resepi thai yg best2 for me, since i dah cuba resepi thai kat ur blog mmg i tak akn goggle carik thai recipe lagi, ur blog dah cukup dgn resepi yg i nak, n dia punyer result sgtlah sedap! seriously nii hihihi.... n i told uuuuu, this is the best hainanese chicken rice i ever made! with spicy ginger n chili bean sauce mmg dah buat nasi ni cukup sedap! aroma corriander dia mmg best! untuk nasi dia 1st time guna chicken lard, mmg tekstur nasi dia lainnnnn sgt! i likeeeeeeee! dia mcm berminyak n berkilat mmg bestlah! Ni nk rekomen ni sbb mmg puas hati TAPI pd penggemar nasi ayam hainan ajer ya dsebabkan ayam dia hanyer drebus ajer tp dun wori bila dlwnkan dgn garlic sos tadi mmg marvellous! as usual tummy, copy n paste from ur blog tenkiuuuu so mch!! :-) Happy Weekend everyone!!! take care! ;-)

KHAO MUN GAI/THAI STYLE HAINANESE CHICKEN RICE
Source: 3 HUNGRY TUMMIES

Ingredients: i make half portion

• 1 free range chicken, cleaned and excess fat removed*
• 2 garlic cloves
• 3 coriander roots
• 5 cm knob of ginger, sliced
• 1 shallot, halved
• dash of soy
• dash of Chinese cooking wine>>Tak perlu masukkan bg muslim
  
• salt and white pepper to taste
• spicy ginger and chili bean sauce (nam chim tao jiaw)to serve
• cucumber, peeled and sliced to serve
• spring onion to serve
• bokchoy, washed and halved**
• * use this to render the chicken fat needed
• ** blanch and serve in the chicken poaching broth

for the rice;

• 2 cups of jasmine rice, washed, rinsed and drained
• 3 tbs of chicken lard
• 2 garlic cloves, minced
• chicken poaching stock
• Pandan Leaf>> i added
  

Method:

Ingredients for the poached chicken.

• Place chicken and aromatics in a stock pot and cover with enough salted water. Bring it to a boil, simmer for 10 minutes then turn off the heat, cover and let the chicken steep in the hot stock til it cools down. If you are in a hurry, simmer the chicken for 30 minutes, remove and rinse under cold running water for a minute.
• Remove chicken from the pot, brush with a little sesame oil and cover til it is needed. Cut into neat pieces just before serving. Chicken cooked this way is called white cut chicken (白切雞 pronounced bai qie ji in mandarin or 白斬雞 pronounced bak cham kei in Cantonese) Have you seen my soy poached version? If not click HERE.

Ingredients for the rice.

• Render the chicken fat then saute the minced garlic for a minute before adding the drained rice. Fry it for a minute or two.
• Place rice in a rice cooker, add enough stock and cook according to instruction. You can also add a pandan leaf to the rice at this point.
• Serve the fragrant rice with some of the tender chicken, cucumber slices, spring onion and some of the addictive sauce. A bowl of the chicken broth with some blanched bokchoy is usually served alongside as well.

SPICY GINGER n CHILI BEAN SAUCE

Ingredients:
Makes 1 cup

• 6 coriander roots, scraped and chopped
• 6 garlic cloves, peeled
• 5 cm knob of ginger, chopped
• 4 tbs of white sugar
• 6 bird chillies, chopped
• 4 tbs white vinegar
• 4 tbs of soya bean paste, mashed
• 4 tbs of light soy
• 4 tbs of dark soy
• 1/4 cup of chopped coriander leaves
• salt and white pepper to taste

method;

Pound coriander roots, garlic and ginger with a pinch of salt into a paste. Add the rest of the ingredients and mix well. Check for seasoning. It should taste salty, sweet, spicy, sour and garlicky.