Poached Chicken and Rice

Name: Poached Chicken and Rice (Kao Man Gai)
Cuisine: Thailand
Ingredients: 1 corn-fed chicken; 2 teaspoons water; 3 L (5¼ pt) chicken stock; 1 tablespoon oyster sauce; 1 teaspoon palm sugar; 1 knob bruised ginger, about 2 x 1 cm (¾ x ⅓ in) in size; 10-16 fresh coriander (cilantro) stalks (reserve the leaves and roots for later use in this recipe); 10-16 fresh coriander (cilantro) stalks (reserve the leaves and roots for later use in this recipe); 1 waxy gourd, peeled, deseeded and roll cut; 3 cups jasmine rice; ½ cup white sticky rice, soaked overnight; 4 tablespoons of the rendered chicken fat; 3 cloves garlic, crushed with a pinch of salt; 3 cloves garlic, crushed with a pinch of salt; 4 tablespoons fresh coriander (cilantro) leaves; 10 white peppercorns, ground; 3-4 small cucumbers, finely sliced; 2 coriander (cilantro) roots, scraped and sliced; 2 tablespoons Thai yellow bean sauce, rinsed; 1 tablespoon chopped ginger; 22 mL (1½ tablespoons) Thai coconut vinegar; 15 mL (1 tablespoon) soy sauce; 15 mL (1 tablespoon) sweet soy sauce; 1 tablespoon castor (superfine) sugar; 2 fresh long red chillies, chopped

Kao Man Gai

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THE THAIS EAT this often for lunch, or supper, especially when eating alone. Cucumber can be used instead of the gourd.

Ingredients

1 corn-fed chicken
Pinch salt
2 teaspoons water
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Asia
Thailand
Lunch
Supper
South East Asia

Method

Wash the chicken and remove all visible fat. Place the fat in a small pan, add the salt and water, and boil until the fat is rendered and the water evaporated. If this does not amount to 4 tablespoons of rendered chicken fat, make up the difference with shallot- or garlic-flavoured oil.

In a large pan combine the stock, oyster sauce and palm sugar. Bring to the boil, then add the ginger