Khao Mahn Gai
Traditionally khao mahn gai is a meal served with poached chicken, but today we’re going to steam the whole chicken after we rub it with some salt and sesame oil. The beauty of this dish is that once we steam the chicken we can use the leftover broth from the steamed chicken to make a simple side soup with daikon and a delicious ginger and garlic rice to serve the Hainanese chicken atop. If you’re familiar with this dish, you know that the sauce is everything and as you can see it is a complex sauce, but fortunately if you have a food processor, then you’re good. Just make sure the sauce for the Hainanese chicken comes out thick by making sure you don’t over blend! Hope yours comes out as delicious as this did.
In a blender combine the cloves, ginger, Thai chilis, cilantro stems, palm sugar, soy sauces, soy bean paste, vinegar, salt and pepper.Coarse blend until everything is combined but not smooth.
Rub the chicken with salt and oil, then steam cook it fully.
Skim some of the chicken fat into a separate pot and sweat garlic and ginger in it for 1 minute.
Cook your rice using chicken broth in the pot with chicken fat.
Add slices of daikon radish to the broth along with cilantro for a soup.
Serve the chicken with cilantro and sliced cucumber on the side.