Thai 60 min

Khao Man Gai (Thai Poached Chicken Rice)

Name: Khao Man Gai (Thai Poached Chicken Rice)
Total time: 60 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 whole chicken (about 3.5 lbs); 4 cloves garlic, smashed; 1-inch piece fresh ginger, sliced; 2 teaspoons salt; 2 cups jasmine rice; 2 tablespoons chicken fat (skimmed from broth) or vegetable oil; 4 cloves garlic, minced; 1-inch ginger, minced; 3 cups chicken poaching broth; For the sauce: 4 tablespoons fermented soybean paste, 2 tablespoons soy sauce, 1 tablespoon ginger (minced), 1 tablespoon sugar, 1 tablespoon lime juice, 2 red chilies (minced); Cucumber slices and cilantro for serving

high-proteindairy-freehealthycomfort-food

Ingredientsfor 2

480

Cal

42g

Protein

48g

Carbs

12g

Fat

11 whole chicken (about 3.5 lbs)
24 cloves garlic, smashed
31-inch piece fresh ginger, sliced
42 teaspoons salt
52 cups jasmine rice
62 tablespoons chicken fat (skimmed from broth) or vegetable oil
74 cloves garlic, minced
81-inch ginger, minced
93 cups chicken poaching broth
10For the sauce: 4 tablespoons fermented soybean paste, 2 tablespoons soy sauce, 1 tablespoon ginger (minced), 1 tablespoon sugar, 1 tablespoon lime juice, 2 red chilies (minced)
11Cucumber slices and cilantro for serving

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Instructions

1
Place whole chicken in a pot, cover with cold water. Add garlic, ginger, and salt. Bring to a boil over high heat, then reduce heat immediately to maintain a very gentle simmer (bubbles barely breaking the surface). Poach for 45 minutes until thighs register 165°F. Remove chicken and rest in an ice water bath for 10 minutes to firm up the skin.
2
Skim the fat from the top of the poaching broth and reserve 2 tablespoons. Strain the broth and season with salt.
3
Make the rice: heat reserved chicken fat in a pot over medium heat. Add minced garlic and ginger, cook 1 minute until fragrant. Add rinsed rice and stir to coat every grain with fat. Add 3 cups of the strained poaching broth. Bring to a boil, then reduce to low, cover, and cook 18 minutes. The rice will absorb the golden chicken flavor and cook to individual, separate grains.
4
Make the dipping sauce: blend fermented soybean paste, soy sauce, ginger, sugar, lime juice, and chilies until smooth. Taste — it should be savory, sharp, slightly sweet, and spicy.
5
Carve the chicken and serve sliced over rice with a bowl of clear broth. Place cucumber slices and cilantro alongside. Serve with the dipping sauce on the side.