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-   -   Singapore Chicken Rice/ Kao Man Gai Recipe (http://forum.e46fanatics.com/showthread.php?t=929904)

StrummerE46 06-26-2012 08:24 PM

Singapore Chicken Rice/ Kao Man Gai Recipe
 
Chicken:
Approx 3 lbs of skin on chicken thighs
water
3 green onions
4 inches of ginger
salt to taste
sesame oil

Rice:
2 cups jasmine rice
3 cups of the chicken broth
3 cloves garlic
1 inch of ginger
oil
sesame oil
salt to taste

Chili Sauce:
1 lime
2 heaping tsp sugar
4 cloves of garlic
1 inch of ginger
salt to taste
4 heaping tablespoons sambal (in this case, the thai market was closed so i had to settle for shitty hokan chili/garlic sauce, and i omitted the garlic from the recipe)
2 tablespoons chicken broth
bunch of cilantro


http://i1267.photobucket.com/albums/...w/b28bd635.jpg

StrummerE46 06-26-2012 08:27 PM

slice the green onions and ginger, and then layer the thighs in the pot. toss the ginger/onions in, season with salt and cover with 1 inch of COLD water. bring to a boil.
http://i1267.photobucket.com/albums/...w/fdc7dca0.jpg
http://i1267.photobucket.com/albums/...w/e6879eb4.jpg

StrummerE46 06-26-2012 08:28 PM

once it boils for a minute or so, you'll notice scum floating to the top. scrape off most of it, then bring the pot to a simmer, cover, and continue simmering for around 30-40 minutes depending on how thick the thighs are.
http://i1267.photobucket.com/albums/...w/e3bd5847.jpg
http://i1267.photobucket.com/albums/...w/1f7d892d.jpg

StrummerE46 06-26-2012 09:11 PM

after simmering, scoop the ginger out of the broth and throw out, and take out the chicken and wash under cold water until cool and let dry at room temperature. set the broth aside.
http://i1267.photobucket.com/albums/...w/dd2486d7.jpg
http://i1267.photobucket.com/albums/...w/384a5be5.jpg

StrummerE46 06-26-2012 09:12 PM

to make the chili sauce, take all the ingredients and blend until well mixed. put in fridge until you're ready to eat
http://i1267.photobucket.com/albums/...w/c839bbd7.jpg
http://i1267.photobucket.com/albums/...w/364401a1.jpg

StrummerE46 06-26-2012 09:14 PM

soak the rice in water for 10 minutes, then strain. mash the ginger and garlic, then fry in oil until fragrant. once this is done, add in the soaked rice, sesame oil and salt, and sautee for 2 minutes. then add in the 3 cups of water and cook like regular rice.
http://i1267.photobucket.com/albums/...w/40dd3a13.jpg
http://i1267.photobucket.com/albums/...w/aab747d5.jpg
http://i1267.photobucket.com/albums/...w/019616e4.jpg

StrummerE46 06-26-2012 10:00 PM

slice the cooled chicken and drizzle with sesame oil and shake the container to coat it. also heat the broth back up and have that as soup. then plate it and youre done!
http://i1267.photobucket.com/albums/...w/ea73827f.jpg
http://i1267.photobucket.com/albums/...w/ed04a56d.jpg

work_lol 06-27-2012 08:28 AM

trying this this weekend, but with a whole chicken. Looks awesome bro!

StrummerE46 06-27-2012 08:57 AM

thanks dude. tell me how it goes!

calledig1tal 07-01-2012 05:07 AM

Keeping this recipe for later... tired of paying $12-16 for 1/2 order at the restaurants.

oh and what does kao man gai mean?

wait: where is the green sauce? and the rice isn't w/ the broth...

this is like some americanized mutant chicken rice :/

StrummerE46 07-01-2012 12:55 PM

it means oiled chicken rice. idk what kind you've had but every thai and viet person i know makes it like this. no green sauce, rice with the broth, and soup on the side.

calledig1tal 07-01-2012 04:19 PM

I have not had experience w/ Thai or Viet way.

Forgive me for looking at this thru the lens of Singapore/Hainan chicken rice. Your version isn't the first part of your title, it's the 2nd part.

StrummerE46 07-01-2012 07:02 PM

well in that case, post the singapore one. id like to try it


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