My recipes

Khao Man Kai (Chicken Rice)

Ingredients:

Chickens (I recommend thigh.)

Chopped Garlic

Rice (I recommend jasmine rice)

Cilantros

Cucumber

Salt

Thick Sweetened Soy Sauce

Bean Sauce

Cooking Oil

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Cooking Procedures:

Chickens

First, we marinate the chickens with salt. For better result, I recommend making the small grooves on chicken. After 30 minutes, the chickens are put in the deep bowl and then we put them in the steamer. It would take about 45 mins to 1 hrs at high heat for the chickens to be fully cooked. At this point, the bowl will be full of chicken stock. We will use this chicken stock to cook the rice.

Rice

First, we clean the rice by water. Then we put the oil into the pan. For the heat, I recommend medium heat. When the oil is warm enough, we add the chopped garlic to the pan and stir it until we smell the smell of garlic. After that we add the rice to the pan and stir the rice until the rice start to get dry. Then we transfer that rice into the rice cooker and fill the rice with chicken stock and water. Then we let the rice cooker do their job. The level of “chicken stock + water” must be approximately 5/8 inch above the rice if we cook more than 4 cups of rice. We may use microwave oven to cook the rice.

To cook rice by microwave, first, we need Tupperware which have enough room for cooked rice. Then we add the stir-fried rice into that Tupperware and fill the rice with chicken stock and water to the proper level. Then we adjust power of microwave to high power and cook that rice for 15 mins without covering the Tupperware. After that, we cook the rice for another 15 mins with Tupperware covered.

Sauce

We mix the soy sauce and bean sauce to make dipping sauce. For better result, I recommend chopping the bean in the bean sauce before mixing.

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When we serve, we serve the rice with chicken and topping with cilantro and cucumber. We may mix the sauce with the rice or just use the sauce as the dipping sauce for chicken.