Singapore Chicken Rice (Khao Man Kai).
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Ingredients Singapore Chicken Rice (Khao Man Kai):
- Provide 3 to 4 ●Chicken (thigh or breast, either are fine).
- You need 3 - cm unpeeled ●Ginger.
- Require 2 clove of ●Garlic.
- Need 1 for to 2 stalks ●Japanese leek (green part).
- Require 2 tbsp for ●Sake.
- Require 1 tsp ●Salt.
- Need 360 ml for Uncooked rice (jasmine rice, etc.).
- Require of For the fish sauce based sauce:.
- Need 2 tbsp for Pasta cooking water.
- You need 2 tbsp for Fish sauce.
- Require 1 piece, finely chopped Ginger for the poaching water.
- Provide 1 for piece, finely chopped Ginger.
- Provide 1 dash for Coriander (fresh or dried).
- Prepare 1 dash for Sesame oil.
- Need 1 pinch of Sugar.
- Give for To serve on the side:.
- Prepare 1 for Cucumber, tomato, lettuce, etc..
- Require 1 of Storebought sweet chili sauce.
Singapore Chicken Rice (Khao Man Kai) how to cook:
- Put all the ● ingredients in a pan, add lots of water, and start cooking. (Remove any scum that rises diligently.).
- When the water comes to a rolling boil, turn the heat off immediately and leave the pan as-is for about 30 minutes..
- Use some of the poaching liquid to cook the rice in a rice cooker. Add some fish sauce, salt and pepper to taste to the rice..
- Combine the fish sauce-based sauce ingredients. Slice the chicken just before serving..
- To make a soup with the poaching liquid: Heat the liquid up in a small pan, and season with nam pla, salt and pepper. A little lemon juice is delicious too..
- Eat the chicken and rice in any way you like. Try mixing the chicken, rice and sauce together - delicious!.
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