1 Whole Chicken
3 Cups Uncooked Rice
3 Cucumbers (Sliced and Halved)
Cilantro (Chopped)
1 (2inch) Ginger
Salt
5 Garlic Cloves (Minced)
2 Winter Melons (Optional and see note).
Sauce
15 Garlic Cloves
4 Inch (75g) Ginger Root (Sliced)
4 Cilantro Roots
10 Thai Chili Peppers (Depending on spice level)
3 TBSP Soybean Paste
2 TBSP White Distilled Vinegar
1 TBSP Dark Soy Sauce
½ Cup Chicken Broth
Clean the chicken and boil water in a large pot. Add the chicken, ginger, and salt. Simmer for 45 minutes.
In a medium sized skillet, heat 1 TBSP cooking oil and fry the minced garlic until golden brown. Add uncooked rinsed rice and toss until dry.
When the chicken has simmered for 30 minutes cook the rice. Add the fragrant rice to the rice pot and stir in the chicken broth. Make sure the rice is leveled before measuring the chicken broth. General rule of thumb is the liquid should reach the first line of your middle finger. Be careful as the chicken broth will be scorching hot. Cook the rice.
In a food processor, combine the garlic, ginger, cilantro roots, Thai chili peppers, soybean paste, white vinegar, dark soy sauce, and chicken broth. Pulse until the sauce liquifies and becomes a medium blend. It will be a little on the salty side but balance out in flavor once added to the rice.
Debone Chicken and cut into pieces.
Place chicken pieces over seasoned rice and top with sauce. Garnish with cucumbers and cilantro.
Serve and enjoy!
Winter Melon Soup is typically made from the leftover broth and served with Khao Man Gai. This step is optional and you can either prepare a winter melon soup to accompany this dish or freeze the remaining stock for a later time.
Peel the skin off the winter melon and cut into 1 inch cubes.
Skim the oil off the top of the chicken broth.
Boil winter melon for 15 minutes or until soft.
Season to taste with salt and pepper.
Serve with the Khao Man Gai.
