Chicken rice

Chicken rice

Khao man kai

By
From
South East Asian Food

A favourite lunch, Khao man kai is another dish of Chinese origin found all over South East Asia.

Ingredients

Quantity Ingredient
500g chicken breasts, skinned but not boned
1.25 litres water
2 coriander roots
salt, to taste
2 cups plain rice
sliced cucumber
whole cleaned spring onions
sprig coriander, for garnish

Sauce

Quantity Ingredient
5 white peppercorns, ground
3 small garlic cloves
5cm piece fresh ginger, peeled
3 teaspoons fermented yellow soy bean paste, mashed
2 teaspoons soy sauce
1 tablespoon chicken stock
1 tablespoon fish sauce
1 tablespoon vinegar
sugar, to taste
3-4 small red chillies, sliced
coriander leaves, roughly chopped

Method

  1. Put the chicken breasts in a saucepan with the water, coriander roots and salt and bring to the boil. Skim and simmer gently until the chicken is tender but not overcooked. Remove chicken and chop into 6 x 2 cm wide strips. Reserve stock.
  2. Steam the rice in the normal way, using the strained chicken broth in place of water.
  3. Spoon a single serve of rice on to a plate beside some sliced cucumber and whole spring onions. Arrange the chicken slices over the top of the rice and garnish with a sprig of coriander. Serve with a bowl of sauce.
  4. To make the sauce, pound peppercorns, garlic and ginger to a fine paste in a mortar or a food processor attachment. Add fermented soy beans, soy sauce and chicken stock. Mix well. Add fish sauce, vinegar and sugar to taste. Add chillies and coriander leaves and mix well again.
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