Wednesday, September 26, 2007

Chicken and Rice with Soybean Sauce (Kao Mun Gai)


1 whole chicken (boiled)
1 tbsp minced garlic
2 tbsp oil
1 tsp salt
1 tsp pepper powder
1 cup uncooked brown rice or any rice
1 gourd or radish (cut into pieces)
Water

Soybean Sauce
2 tbsp gingers (minces)
2 tbsp minced garlic (as desire)
2 tbsp soy bean paste (find in Asian grocery store)
2 tbsp sweet soy sauce
2 tbsp soy sauce
2 tbsp lime or lemon juice
2 tsp sugar
1-2 tbsp minces red Thai chili (optional)
Fresh cilantro leaves and cucumber for garnishing

Chicken and Soup:
Put a whole chicken in a big pot cover with water and put gourd or radish, salt, pepper and soy sauce. Let it boiled. While the chicken is boiling you may see some bubble stuff, scoop it with a spoon and throw that part away. After the chicken is cooked, remove the chicken from the pot. Slice the chicken into pieces and wait for the rice. Keep the soup in the pot for later. You will need the soup to cook rice and to have it as a soup a long with the dish when you serve.

Rice:
Wash the rice. Heat the oil in a large non-stick pan over medium-high heat and add garlic. Fry it until the garlic turned golden color then add rice. Stir-fry for a few more minutes. Put the rice in a rice cooker or a pot. Add chicken broth or soup (the broth from the whole chicken.)

Sauce:
Mix well all the sauce ingredients together.

Put rice on a plate and add chicken pieces on the top. Garnish with fresh cilantro leaves and pieces of cucumber. Put the sauce in a little bowl and soup in another little bowl. Serve.

I do like a lot of sauce on my rice and chicken and if you do too then you may want to double the sauce recipe. Enjoy.

1 comment:

The Cooking Ninja said...

This reminds me of Hainanese Chicken Rice in Singapore :)

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