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home > recipes > soups > khao man gai
from Pattaya, Thailand For chicken: 1 whole chicken 2 tsp salt 7 cup of water For soup: 10 cup water 1 lbs diced gourd (winter squash) 2 tsp pepper 3 tbsp soy sauce Green onion and parsley -- to taste For rice: 2 lbs jasmine rice 3 tbsp chopped garlic 1/2 cup vegetable oil 4 cup chicken stock For sauce: 1/2 cup yellow bean sauce 1/2 cup soy sauce 1/4 cup dark soy sauce 1/2 cup palm sugar 1/3 cup chopped fresh ginger 1/4 cup chopped garlic 6 chopped fresh Thai chile peppers Cook chicken in a large bowl, with water added. You can also use a stacked steamer. Add a few pieces of diced gourd to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, and cool. Cut off the wings and legs and reserve them for other dishes. Remove the two chicken breasts, and discard the skin. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized pieces. Rinse the uncooked jasmine rice. Put oil into a pan, heat and fry the garlic until aromatic. Add the rice and cook at medium heat until the rice starts to dry out. Transfer rice to a rice cooker and add enough chicken stock so it's about 5/8-inch above the rice. Turn on rice cooker and cook. Soup: Boil water and add the rest of the gourd and soy sauce. After 30 minutes add pepper. Serve with slivered green onions and parsley. Dipping sauce: Mix the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile. Serve the chicken on a bed of the steamed rice, garnished with parsley, and accompanied by a good supply of sliced cucumber, with a cup of the chicken broth, and few pieces of squash in the soup, garnished with parsley. Optional: serve with salted pigs blood. Recipe Notes: Khao Man is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools. Commonly a vendor will begin setting up early in the evening and spends a half-hour setting up tables and pots. Be sure to use yellow bean sauce (do not substitute) and it's not authentic without some type of gourd (squash) as well as cucumber.

Khao Man Gai


average rating = 2 stars(2.00001 comment available)
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list all recipes for SOUPS (322)
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list all recipes by RON_WEST (4)


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ethnicity: thai
recipes for soups
recipes by ron_west
Email Address:
(posted March 13, 2007)

from Pattaya, Thailand

For
chicken:
1 whole
chicken
2 tsp
salt
7 cup of water

For
soup:
10 cup water
1 lbs diced
gourd (winter squash)
2 tsp pepper
3 tbsp
soy
sauce
Green onion and parsley -- to taste

For
rice:
2 lbs jasmine
rice
3 tbsp chopped
garlic
1/2 cup vegetable oil
4 cup
chicken stock

For
sauce:
1/2 cup yellow bean
sauce
1/2 cup
soy
sauce
1/4 cup dark
soy
sauce
1/2 cup
palm
sugar
1/3 cup chopped fresh ginger
1/4 cup chopped
garlic
6 chopped fresh
Thai
chile peppers

Cook
chicken in a large bowl, with water added. You can also use a stacked steamer. Add a few pieces of diced gourd to the
pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, and cool. Cut off the wings and legs and reserve them for other dishes. Remove the two chicken breasts, and discard the skin. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized pieces.

Rinse the uncooked jasmine
rice. Put oil into a pan, heat and fry the garlic until
aromatic. Add the rice and cook at medium heat until the rice starts to dry out. Transfer rice to a rice cooker and add enough chicken stock so it's about 5/8-inch above the rice. Turn on rice cooker and cook.

Soup: Boil water and add the rest of the gourd and soy
sauce. After 30 minutes add pepper. Serve with slivered green onions and parsley.

Dipping
sauce: Mix the soy
sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile.

Serve the
chicken on a bed of the steamed rice, garnished with parsley, and accompanied by a good supply of sliced cucumber, with a cup of the chicken broth, and few pieces of squash in the soup, garnished with parsley.

Optional: serve with salted pigs
blood.

Recipe Notes:

Khao Man is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools. Commonly a vendor will begin setting up early in the evening and spends a half-hour setting up tables and pots. Be sure to use yellow bean
sauce (do not substitute) and it's not authentic without some type of gourd (squash) as well as cucumber.


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+1 comment
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from San Francisco, United States wrote:3  0

One of the very best features of Khao Man Ghai is that the rice is supposed to be coated in the chicken fat. This recipe leaves that out, making it both inauthentic, and far less tasty.
2 starsJuly 4, 2009


 
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