Image: Mai Siam

Chicken Rice with Sriracha Chilli Sauce

Khao Man Gai


Chicken Rice is popular dish in Thailand and South East Asia.? Sometimes served in street markets, it is a quick lunchtime favourite because it appeals to adults and children.? Serve with Mai Siam Sriracha Hot?Chilli Sauce, dark soya sauce and sliced cucmbers.?

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Ingredients

  • 1 whole chicken (medium)
  • 340 g (2 cups) jasmine rice
  • 1 chicken stock cube
  • 2 tsp sesame oil
  • 2 cm fresh ginger (thick slices)
  • 4 spring onions (sliced)
  • 1/5 white cabbage - shredded


Sauce for chicken

  • 2 tsp sesame oil
  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 2-3 tbsp chicken stock


Accompaniments

  • Mai Siam Sriracha Chilli Sauce
  • Sliced cucumber
  • Dark soya sauce

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Method for cooking chicken

  • Rinse the chicken in cold running water and trim off fat near body cavity and skin around the neck. Do not discard the fat is this will be needed to cook the rice.
  • Place whole chicken in a pan and cover with water. Add sliced ginger and stock cube and bring to the boil. Cook chicken in the stock for approximately 15 minutes. Turn off heat and leave chicken in hot stock for 10 minutes.
  • Place boiled chicken on a tray and remove the skin as soon as it is cool enough to do so.
  • Rub sesame oil over the chicken, disjoint, cut up into pieces and place on a large plate. (You might want to take the breast meat off the bone at this point). Scatter chopped spring onions over chicken
  • Place the ingredients for the sauce in a small pan and bring to the boil - pour hot sauce over chicken before serving.

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Method - Rice

  • Rinse the rice and place in a colander to drain.
  • Cut up chicken fat (do not skip this procedure as it adds flavour to the rice) and place in a wok. Render fat from chicken at medium heat. Discard chicken pieces.
  • Add rice and ginger to the wok and stirfry well until rice changes texture and becomes "tacky".
  • Transfer rice and ginger slices to a pot and add 4 cups of stock. Bring to the boil, stir once and cook uncovered until rice starts to dry out and steam holes appear in the top of the rice.
  • Cover pot with a tight fitting lid, turn heat down to lowest heat possible and allow rice to cook in gentle heat for a further 10 minutes. Resist the temptation to lift lid to check if rice is cooked because you will release the steam needed to cook rice.
  • Turn heat off and allow rice to continue cooking its own steam.
  • Skim fat off remaining chicken stock and bring to the boil.
  • Adjust seasoning and add sliced cabbage to make a light broth. Sprinkle with chopped spring onions and serve with chicken and rice, accompanied by dark soya sauce, Mai Siam Sriracha Sauce and sliced cucumber.

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Serves 4 as main