Singapore Chicken Rice (Khao Man Kai)

Name: How to cook Singapore Chicken Rice (Khao Man Kai) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Singapore Chicken Rice (Khao Man Kai)

After trying out many recipes for this dish, I simplified it in my own way to come to this recipe.

Ingredient

Food ration :

4 servings

to 4 ●Chicken (thigh or breast, either are fine)

cm unpeeled ●Ginger

2 clove

●Garlic

to 2 stalks ●Japanese leek (green part)

2 tbsp

●Sake

1 tsp

●Salt

360 ml

Uncooked rice (jasmine rice, etc.)

2 tbsp

Pasta cooking water

2 tbsp

Fish sauce

piece, finely chopped Ginger for the poaching water

piece, finely chopped Ginger

1 dash

Coriander (fresh or dried)

1 dash

Sesame oil

1 pinch

Sugar

Cucumber, tomato, lettuce, etc.

Storebought sweet chili sauce

Cooking instructions

* Step 1

Put all the ● ingredients in a pan, add lots of water, and start cooking. (Remove any scum that rises diligently.)

* Step 2

When the water comes to a rolling boil, turn the heat off immediately and leave the pan as-is for about 30 minutes.

* Step 3

Use some of the poaching liquid to cook the rice in a rice cooker. Add some fish sauce, salt and pepper to taste to the rice.

* Step 4

Combine the fish sauce-based sauce ingredients. Slice the chicken just before serving.

* Step 5

To make a soup with the poaching liquid: Heat the liquid up in a small pan, and season with nam pla, salt and pepper. A little lemon juice is delicious too.