Khao Man Gai, Chicken & Rice, Hainanese Chicken or whatever you want to call it, is a bloody classic. Back in Pattaya, my auntie would take me to this back alley almost every day for breakfast, I loved that place and would have two plates every time (fat.) I never did find out where it was or how to get there now as I can't read Thai and bring great shame to my family.
Anyway, in this recipe, I'll try my best to recreate that dish of my dreams. I even got my mum to help me and after a few tips from her, I will be making this the easiest way without spending all night making chicken broth.
Chicken Thighs- 400g chicken thighs work best as they don't dry out like breasts.
Chicken Stock- 1 litre this will save hours on your dish, I mean no one wants to spend the whole day boiling a whole chicken to make the stock, do you? Plus this taste practically the same if you get good stock from an Asian market
Rice- 2 cups
Coriander- A handful? Sorry, I don't measure the weight of my herbs.
Onion- 1 big one
Hainanese Chicken Paste- 2tbsp this stuff will really flavour your chicken and rice as they cook together and you can get it almost anywhere like Waitrose, there's no need to go to an Asian specialist store but if you do it'll probably be better
White Pepper- 2tsp
Dark Soy Sauce- 2tbsp
Light Soy Sauce- 2tbsp
Fermented Soybean Paste - 2 big tbsp normal soybean paste works also
Chillis- As many as you like but try not to blow your head off, don't try to be a Bangkok Badboy. This also isn't really a spicy dish
Garlic- 3 cloves
Ginger- 1/2 Thumb
Optional: White Rice Vinegar- 1tbsp this is for the dipping sauce so it's all down to preference
1. Start off by washing the rice in rice cooker bowl 2-3 times until no longer cloudy or milky, then fill rice cooker bowl with water until when you put your finger on top of the rice it is level with where your nail ends this always works for me but if not then just pour in 1 and a half times water to rice.
2. Now put the Hainanese chicken paste into the rice and mix in well.
3. Slice the chicken thighs into thin slices and put on top of rice then turn on the rice cooker, while the chicken rice is cooking we can work on everything else.
4. Next thing is the soup, begin with roughly chopping the onion and coriander.
5. With a big saucepan pour in your litre of stock with 1/2 a litre of water also put in the chopped onion, coriander and pepper then bring to boil. It'll be done when the onion is soft, then turn the heat off your soup is done!
6. With everything cooking, we can do the sauce and finish up the dish. For the sauce, start with chopping and mincing the garlic, ginger and chillis.
7. In a bowl, put the minced garlic, ginger and chilli with the dark soy sauce, light soy sauce, fermented soybean paste and the sugar, now mix it all together and then loosen it with either a bit of water or the broth, also you can add the vinegar now too but I don't vibe it but it's all preference.
8. Now we have all the components together wait till they're all cooked and you're done, serve and enjoy!