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https://www.lifestylefood.com.au/recipes/7533/kao-mun-gai-thai-chicken-and-rice-with-fermented-soybean-sauce

LifestyleFOOD.com.au

Kao Mun Gai (Thai Chicken and Rice with Fermented Soybean Sauce)

A great Thai street food recipe. Easy to make and delicious. Try at Chat Thai restaurant in

Ingredients

  • 1 whole chicken (boiled)

  • 1 tbsp. minced garlic

  • 2 tbsp. olive oil

  • 1 cup uncooked jasmine rice

  • 4 big pieces of gourd or squash

  • Fresh coriander leaves and cucumber for garnish

  • 1 tbsp. minced old ginger

  • 1 tbsp. fermented soybean

  • 1 tbsp. sweet soy sauce

  • 1 tbsp. white soy sauce

  • 1 tbsp. soy sauce

  • 1 tbsp. lemon juice

  • 1 tsp. sugar

  • 1 tsp. salt and some white pepper

  • 1 tbsp. minced red chillies

  • stock from boiled chicken

Method

  • 1.

    Boil the whole chicken with salt, pepper, gourd or squash and soy sauce. When cooking the chicken do not stir or cover the pot. After boiling for 20 minutes scoop the froth and discard. Keep the stock to cook with the rice and to serve as a soup with the chicken.

  • 2.

    Put 1 tbsp. of oil in a hot pan and fry minced garlic until it is fragrant

  • 3.

    Clean uncooked rice with water and stir-fry.

  • 4.

    When the rice is slightly cooked remove from pan and then cook with some of the chicken stock in a rice cooker.

  • 5.

    While waiting for the rice to cook, slice the chicken into thin pieces.

  • 6.

    To make the sauce mix minced garlic, remaining oil, minced ginger, fermented soybean, sweet soy sauce, white soy sauce, lemon juice, chilli and sugar together. Mix well.

  • 7.

    Serve chicken and rice garnished with coriander leaves and slices of cucumber accompanied by the sauce and individual small bowls of the chicken stock and gourd.

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