Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, khao man gai – (วิธีทำข้าวมันไก่/hainan chicken rice). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice) is something that I’ve loved my whole life.

Great recipe for Khao man gai - (วิธีทำข้าวมันไก่/Hainan chicken rice). 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook khao man gai – (วิธีทำข้าวมันไก่/hainan chicken rice) using 39 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice):

1. Make ready Seasoning for the rice:
2. Get 3 cups uncooked Jasmine rice, washed and rinsed
3. Make ready 1 inch section of ginger, finely chopped
4. Take 3 cloves garlic, finely chopped
5. Get 1 teaspoon sesame oil
6. Take 3 cups reserved chicken poaching broth to cook rice (enough to cover)
7. Make ready Chicken seasoning:
8. Make ready 1 whole chicken (preferably corn fed or organic)
9. Take 1-2 tablespoon coarse sea salt
10. Get 2 tablespoons fine sea salt
11. Take 6 slices fresh ginger - roughly 0.5cm thick
12. Get 2 stalks green onions, cut into 1 inch length
13. Get 1 white onion, sliced in quarters
14. Take For the soup:
15. Take Chinese chicken soup herbal mix (Zheng Feng brand)
16. Get Enough water to cover the chicken plus extra for the rice
17. Prepare 1 teaspoon white rice or shaoshing wine
18. Take 1 tablespoon powdered chicken stock
19. Prepare 1 tablespoon light soya sauce
20. Prepare 1 stalk Spring onions
21. Make ready To taste, white ground pepper
22. Make ready 1 tablespoon sesame oil
23. Make ready Salt to taste (optional)
24. Get Top up warm water from kettle, to cover the chicken
25. Take 1/2 Mooli, sliced into 0.5cm thick half moon slices
26. Get Handful button or shiitake mushrooms
27. Take For the ginger spring onion dipping sauce oil:
28. Get 2-3 tablespoons vegetable oil or groundnut oil
29. Take 2 tablespoon finely chopped ginger
30. Make ready 3 spring onions, finely chopped
31. Take 1/2 teaspoon fine salt
32. Make ready 1 tablespoon sesame oil
33. Prepare 1 tablespoon soup liquid
34. Prepare For the chilli dipping sauce (use either one of the below):
35. Make ready 2-3 tablespoons Singapore chilli sauce (Yep's brand)
36. Make ready 2-3 tablespoons Chilli garlic sauce (Hwa Nan brand)
37. Make ready Serving:
38. Prepare 1/2 cucumber, thinly sliced (accompany the dish & soup, optional)
39. Make ready 1/2 boiled egg per serving, optional

Ingredients of Khao man gai - (วิธีทำข้าวมันไก่/Hainan chicken rice) Prepare of Seasoning for the rice:. Khao man gai - (วิธีทำข้าวมันไก่/Hainan chicken rice). Khao man gai (ข้าวมันไก่) is a relatively simple tasting dish, nothing is too strong in flavor or spice (apart from the sauce). Some people say it's the rice and some people say it's the sauce that either makes or breaks a plate of chicken rice.

Instructions to make Khao man gai – (วิธีทำข้าวมันไก่/Hainan chicken rice):

1. 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.
2. 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.
3. Now massage the chicken generously inside and outside using fine sea salt. Stuff the chicken with the ginger slices, garlic and spring onions.
4. 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.
5. 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).
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. In individual soup bowls ladle the broth.
13. Serve and eat the sliced chicken with the bowl of rice, soup, dipping sauces, sliced cucumber (optional) and half an boiled egg (optional).

Khao man gai (ข้าวมันไก่) is a relatively simple tasting dish, nothing is too strong in flavor or spice (apart from the sauce). Some people say it's the rice and some people say it's the sauce that either makes or breaks a plate of chicken rice. Whatever you choose, the rice is just as. Khao man gai - (วิธีทำข้าวมันไก่/Hainan chicken rice) is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day.

So that is going to wrap it up for this special food khao man gai – (วิธีทำข้าวมันไก่/hainan chicken rice) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!