Because I’ve been working like crazy and now finally I’ve just have time for myself to post the Thai recipe now.

Khao Man Gai is one of the favourite dish for Thai people and when you’re there you can get this dish like 25-30 baht from many street vendors. When I was there I have 2 favourite Khao Man Gai places that sell awesome Khao Man Gai. Both of them are mostly like a vendor shop nearby the street. So if you’re not a Thai residence probably you won’t find them unless somebody tell you or take you there.

One was close to the apartment (in Rama IV Rd.) where I used to live while I worked at BNH. This one they open quite early in the morning and usually by 9-10 o’clock will be all gone. So if I wanted it I have to make sure I get up early enough. Another one is in Thanon Dinso (close to Sao Ching Cha) where I had my English class. This one I found unexpectedly but for the food is just like a top-flight restaurant.

They boil the chicken themselves, the chicken gets really tender and they also make a wonderful sauce. Everytime I was there I will order extra sauce. And for the sauce will cost like 5 baht for each small tiny bowl. Unfortunately in here I couldn’t find any Khao Man Gai even Thai restaurant in my town. That’s why I have to try and make Khao Man Gai myself in case I was craving it again! I think I did a pretty good job and if you follow my recipe you can have Khao Man Gai just like in Thailand.

Khao Man Gai Recipe ( 2 servings)
- 2 pieces chicken breast or thigh
- 1 1/2 cups Thai Jasmine Rice
- 3 crushed coriander roots
- 2 coriander roots
- 1 coriander plant, leave only
- 3 cloves crushed or pound garlic
- 1 tbsp salt
- 1/4 tsp ground black pepper
- 4 cups of water
- 1 cucumber, sliced
- 2 sping onion, finely sliced
- 1 slice of mature ginger (pound lightly)
- 1 tbsp mushroom flavored soy sauce

Khao Man Gai’s Sauce
- 4 tbsp fermented soybean
- 6 tbsp mushroom flavored soy sauce
- 4 tbsp vinegar
- 2 tbsp fresh hot chili (Prik khee nuu)
- 6 tbsp sugar
- 4 tbsp peeled garlic, finely chopped
- 4 tbsp mature ginger, finely chopped
- 2 coriander roots

- Wash chicken, wait until dry and sprinkle with salt all over.

- Place the chicken in a pot, add 4 cups of water, 3 crushed coriander roots, cook over medium heat. Wait until water starts to boil then add the ice cube 4-5 cubes(add everytime when the water starts to boil and all together will take about 30 minutes or so until the chicken done and cook thoroughly). And please make sure to skim off any broth to get the clear broth.

- When the chicken cooked well, take them out from the broth and paint the skin with vegetable oil (for protect from dry skin). De-bone and cut into thin slices. Strain the broth and set aside.

- Now we’re going to make rice. Wash the rice with water before cooking, rinse about 2-3 times, drain and set aside. Heat the oil in a wok over medium heat. Saute garlic until fragrant and turns golden brown. Add the rice, 2 coriander roots, ground black pepper, stirring well and cook for 3 minutes. Transfer the rice to an electric rice cooker, pour 2 1/4 cup of chicken broth over the rice, add one piece pound lightly slice of ginger and cook until the rice is done.

- While waiting for the rice we can start making the sauce for Kao Mun Gai. Put all ingredients for the sauce except fermented soybean in the blending machine. Blend until everything is mixed thoroughly then stop, add fermented soybean and start blending again about 5 second. Serve with the chicken rice. This sauce has a combination taste of a little bit salty, sour and also sweet. And you can keep in the refrigerator about a month if you can’t eat it all at once meal.

- Normally I serve this dish with a chicken broth too. So you can just heat the broth until it starts to boil again. Add 1 tbsp mushroom flavored soy sauce and add finely sliced sping onion.

- Spoon the rice onto a serving dish, arrange the chicken slices at the side or on the top, garnish with coriander leave. Serve with the sauce, chicken broth and sliced cucumbers.

Alright I hope you enjoy with Khao Man Gai style Golf. Please let me know what you think about it by put some comment for this and will see you next time with Yum Neua – Thai Beef Salad.

Take care…

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