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How to Make Khao Man Gai ข้าวมันไก่: Thai Version of Hainanese Chicken and Rice. fragrant rice cooked in rich broth. This is my favorite dish. When my brother and sisters and I were little, my mum often made it for us on the weekend. She passed away 22 years ago, but I always remember this dish. The recipe for the sauce is from my mum.I’ll show you how she made the dish and the sauce. I hope you’ll love it. Enjoy!!
#KhaoManGai #ThaiChickenrice #HainaneseChickenRice
FOR THE CHICKEN:
2 large skin-on chicken thigh/leg or breast
FOR THE RICE:
2 cups jasmine rice( measuring cup)
2-3 Tbsp oil (rendered chicken fat)
2½ cups chicken stock, unsalted
5-6 pieces bruised ginger.
1 tsp sugar
1 tsp salt
Cilantro and Fresh cucumber slices for serving
For the Dipping Sauce:
4 Tbsp ginger, finely chopped
2 Tbsp spur chili
1 Tbsp Tao Jiew (Thai fermented soybean paste)
1 Tbsp palm sugar
1 Tbsp pickled garlic ( brine)
2½ Tbsp Thai black soy sauce
1 Tbap soy sauce
3 Tbsp vinegar
chopped Thai chili, optional, to taste
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About Me :
I am a Thai chef instructor who’s highly skilled in Royal Thai cooking, Thai authentic food and Thai carving fruit and vegetable .Thai cooking which is I am passionate about Cooking is all about my inspiration and motivation that drives me to develop my Thai cooking skills to my best. as I am original Thai Chef, I decided to make this channel to share everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who’s interested in Thai food and also bring historical of Thai taste to your own home.
I am now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture and to find more interesting things to share with you all.
Master Chef Ramida
By Ramida Inthanoochit