Khao Mahn Gai

Rice Fat Chicken; AM’s Hainanese Chicken & Rice

This dish is also known as Hainanese Chicken & Rice. It’s deceivingly incredible. What might look like a bland colorless dish is actually full of technique and complex layers of flavor. I love that it takes the simplest of ingredients and uses every component to the max. Normally a steamed chicken where the drippings are used to cook the rice, and the bones are used to make a consommé, I find that the best vendors in Thailand are sold out before sunrise.

It’s a little labor-intensive but I think I created a quick fix hack for this recipe when you don’t have time to jump on a plane and head to Chinatown for a plate. There are two components to Khao Mahn Gai; All the chicken/rice goodness and the incredible sauce. I can’t tell you how beyond delicious this is and I can’t wait for you to try it. YUM.

Ingredients

The Rice:
2
chicken breast, skin on, boneless
3
cups jasmine rice
3
cups chicken stock, for rice
¼
cup chicken skin, chopped
5
garlic cloves, chopped
¼
cup white onion, small diced
1
tsp sesame oil
cilantro, scallions and cucumber for garnish
salt
oil
The Sauce:
1
tbsp garlic, chopped
1
tbsp ginger, chopped
1
tbsp cilantro, chopped
2-3
tbsp Thao Jiew, salted soybean paste
2-3
tbsp dark/black soy sauce
1
tbsp thin soy sauce
1
tbsp distilled vinegar
1
tsp sugar
water, optional

Preparation

Step 1

Marinate the chicken with sesame oil and la light sprinkle of salt.

Step 2

Place a little oil and the chicken skin into a room temperature-large sauté pan, 5 quart pot or dutch oven (make sure it has a lid for later).

Step 3

Render the chicken skin on low heat and add garlic and onion, cooking until translucent.

Step 4

Rinse the rice until the water is translucent and place strained rice into the pan.

Step 5

Coat the grains entirely with the rendered chicken fat. Evenly place the chicken, skin side up, into the pan.

Step 6

Pour chicken stock evenly and bring to a boil.

Step 7

Once a rolling boil begins, reduce the heat to simmer and cover with a lid.

Step 8

Cook the rice and chicken for 15-20 minutes until chicken is fully cooked and rice is tender. Keep in mind, rice should be slightly al dente since less liquid is used from a standard steamed rice recipe.

Step 9

When the rice is cooked, remove the chicken and slice. With a fork, fluff the rice.

Step 10

Plate sliced chicken on top of rice and garish cucumber and scallions on the side. Top with cilantro and a side ramekin of sauce and a small bowl of chicken broth.

Step 11

Chicken Broth: Heat one quart of chicken stock with a pinch of fresh ginger and serve with thin sliced scallions.

Step 12

The Sauce: Roughly blend garlic, ginger and cilantro and sugar into a rough paste. Add remaining ingredients and stir until fully incorporated. Add water (optional) to adjust to desired thickness.

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