- 5 skinless, boneless chicken breasts
- Rice:
- 3 cups uncooked jasmine rice
- 3 tablespoons vegetable oil
- 1/2 cup sliced ginger
- 2 tablespoons crushed garlic
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1/2 cup water, or as needed
- 5 pandan leaves
- 3 cups chicken stock
- Sauce:
- 1 cup chopped ginger
- 1/2 cup coarsely chopped garlic
- 15 Thai bird chile peppers
- 6 tablespoons white sugar
- 1/4 cup dark soy sauce
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup distilled white vinegar
- 1/4 cup salted soybean paste
- 10 sprigs fresh cilantro
- 1 tablespoon chicken bouillon granules (optional)
- 1 teaspoon salt
- Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
- Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
- Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
- Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.
- Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
- Pour sauce into a pot over medium heat. Simmer for 5 minutes.
- Slice chicken and serve over rice, with sauce alongside.
05/05/2018
recipepes.com
Khao Man Gai Thai Chicken and Rice (Healthy Version), recipe
PT15M
PT1H
5
455 calories