Khao Man Gai (Thai Chicken Rice)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Prepare the chicken: Remove any excess fat from the whole chicken and set aside the skin and fat for rendering. Pat the chicken dry inside and out.

   Ongeveer 5 min

2. 2

   Poach the chicken: In a large pot, add the poaching ginger, poaching garlic, white peppercorns, salt, and pandan leaf (if using). Place the whole chicken in the pot and add enough water to fully submerge it.

   Ongeveer 5 min

3. 3

   Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 30 minutes. Do not let it boil vigorously.

   Ongeveer 30 min

   Tip van de kok: A gentle simmer ensures tender chicken; vigorous boiling can make it tough.

4. 4

   Turn off the heat and let the chicken rest in the hot poaching liquid, covered, for another 10-15 minutes until cooked through. The internal temperature should reach 165°F (74°C).

   Ongeveer 15 min

5. 5

   Remove the chicken from the pot and immediately plunge it into an ice bath for 5 minutes to stop the cooking process and crisp the skin. Reserve the poaching liquid for the rice and soup.

   Ongeveer 5 min

   Tip van de kok: The ice bath helps create a smooth, firm skin texture.

6. 6

   Once cooled, pat the chicken dry, then cut it into serving pieces. Set aside.

   Ongeveer 5 min

7. 7

   Render chicken fat: While the chicken is poaching, cut the reserved chicken skin and fat into small pieces. Cook them in a small pan over medium-low heat until the fat has rendered and the skin is crispy. Remove the crispy bits (gribenes) and discard, or save for a snack. Measure out the chicken fat for the rice.

   Ongeveer 10 min

8. 8

   Prepare the rice: In a medium pot or rice cooker, heat the rendered chicken fat over medium heat. Add the rice ginger and rice garlic and sauté until fragrant, about 1-2 minutes.

   Ongeveer 2 min

9. 9

   Add the rinsed jasmine rice to the pot and stir to coat each grain with the fat and aromatics.

   Ongeveer 1 min

   Tip van de kok: Coating the rice helps achieve a more distinct grain texture.

10. 10

    Pour in enough reserved chicken poaching liquid to cook the rice according to your rice cooker or stovetop instructions (typically 1.25 to 1.5 parts liquid to 1 part rice). Cook until the rice is tender and the liquid is absorbed.

    Ongeveer 20 min

    Tip van de kok: Use the hot poaching liquid to enhance the rice's flavor.

11. 11

    While the rice is cooking, prepare the sauce: In a small bowl, combine the sauce ginger, sauce garlic, fermented soybean paste, minced Thai bird's eye chili, dark soy sauce, light soy sauce, rice vinegar, sugar, and chicken broth from the poaching liquid.

    Ongeveer 5 min

    Tip van de kok: Adjust chili to your spice preference.

12. 12

    To serve, spoon a generous amount of chicken fat rice onto plates. Arrange slices of poached chicken alongside the rice. Garnish with cucumber slices and chopped cilantro.

    Ongeveer 3 min

13. 13

    Serve with the prepared ginger-garlic sauce on the side for dipping. A small bowl of the reserved chicken poaching broth can also be served as a side soup.