Natty Style Khoa Mun Gai ( Rice infuse chicken, garlic and ginger flavors ) Recipe

Khoa Mun Gai!

Khoa Mun Gai is  well known as a Thai street food Served everywhere in Thailand. It is a simple and yet flavorful dish to make. The star of this dish is the combined flavor from the  chicken, garlic and ginger. The rice preparation is  topped with steeped chicken a side of fresh cucumber, cilantro and opo squash cooked  in chicken stock and tauchu sauce ( Yellow soybean paste ).

For the rice preparation, the traditional method is to use the chicken fat from the browned chicken skin to cook the rice, as  this will  bring out the most flavor in the rice.

This dish which is originally  from China and is known as  Hainanese chicken rice .
The traditional preparation is to boil the whole chicken for the stock and use the chicken stock in the rice preparation.

Note for the recipe: 

- I use motor to smash ginger and garlic as it is the most effective way and releases the most flavor from them. If you don’t have motor, use blender!

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Prep time 3 minutes
Cooking time  38 minutes
Serves    4

2 tablespoon freshly minced ginger
2 tablespoon freshly minced garlic
2 tablespoon olive oil
3 cups Jasmine Rice
5 1/4 cups chicken stock
1 teaspoon kosher salt
**Largest skillet
**Large nonstick cooking pot

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Steps

• Heat a wok or the largest skillet you can find in your kitchen on medium high for 30 seconds, add olive oil.

• Add garlic, ginger and salt, and keep stirring for about 2 minutes or until fragrant.

• Add Jasmine rice and keep stirring for about 4 minutes, making sure half of the rice cooked ( once rice color re change to darker white ).

• Transfer preparation rice ingredient to the large nonstick pot, add chicken stock. Cover the top . ** For those who have rice cooker, transfer to rice cooker and cook. **

• Continue cooking until it comes to a boil in about 5-8 minutes. Reduce to low heat and keep simmering until the water has evaporated in about 25-30 minutes. ** don't open the pot until it is thoroughly cooked through**

• Serve with cooked sliced chicken or Thai Ginger & Garlic Rice, Shitake Mushroom, Almond And Quinoa Stuffed Turkey Breast and side of fresh cucumber, fresh cilantro, Opo Squash Recipe and Natty Style Thai Miso Sauce

Yum