Poached Chicken and Garlic Rice — Khao Mun Gai
A Bangkok Hainanese-style poached chicken-rice plate with jasmine rice cooked in chicken stock and garlic-ginger fat, served with sliced cucumber, coriander, and a fermented soybean-ginger-chilli dipping sauce on the side.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Smash 8 garlic cloves and bruise coriander roots and ginger. Slice 2 garlic cloves and chillies for sauce. Slice cucumber into 5mm rounds and pluck coriander leaves. Whisk yellow bean paste, light soy, vinegar, sliced garlic, sliced chillies, scallions, and sugar in a bowl; set aside.
Boil
Bring 1.6 litres water to a rolling boil over high heat with smashed garlic, coriander roots, and bruised ginger. Drop in both chicken thighs, bring to a bare simmer, and poach 28–30 minutes until cooked through. Lift chicken onto a board.
Toast
Heat chicken fat in a separate pan over medium heat 1 minute. Add 2 tsp grated ginger and 2 minced garlic cloves, sizzle 30 seconds until golden and fragrant. Add rice and toast 90 seconds until grains turn translucent.
Simmer
Pour 480ml strained poaching stock over rice, bring to a rolling boil over medium heat 1 minute. Cover, reduce to low, simmer 12 minutes until rice is cooked through and stock fully absorbed.
Rest
Lift rice pan onto a trivet and rest covered 5 minutes off the heat for grains to settle. While resting, carve chicken off the bones into 1cm slices, keeping skin attached.
Plate
Divide rice between two warm plates, fan sliced chicken alongside each portion, scatter cucumber and coriander leaves. Serve sauce in a bowl with extra broth on the side.
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