Chicken Rice (Khao Man Gai)

Name: Chicken Rice (Khao Man Gai)
Yield: 4 servings
Ingredients: 2 Chicken thigh, large; 360 ml Uncooked regular white rice; 1 Ginger; 1 tbsp Chicken soup stock granules; 2 tbsp Sake; 1 dash less than 1 tablespoon ● Doubanjiang (or ra-yu); 3 tbsp ● Mirin; 3 tbsp ●Soy sauce; 1 tsp ● Vinegar; 1 tbsp ● Honey; 1 tbsp ● Japanese leek, finely chopped; 1 tbsp ● Sesame oil

cookpad.japan @cookpad_jp

This is an easy-to-make re-creation of chicken rice that I had in Singapore.
It takes a bit of courage to put in a whole piece of raw chicken into the rice cooker but the umami-rich rice full of flavor from the chicken is so delicious!
This is a family favorite.

You can brown the chicken a bit in advance, but if you put it in raw it will turn out very tender. If you cut it up before putting it in the rice cooker the chicken will turn tough, so put it in whole and slice it up after cooking. If you don't dislike ginger add plenty of it. If you aren't so fond of it though reduce the amount. For the best results don't use the mixed rice setting on your cooker; just use the regular white rice setting, and let it steam after it finishes cooking for 10 to 20 minutes. You can use Thai jasmine rice or a mixture of regular rice and short grain sweet rice too. For 4 servings (2 rice cooker cups' worth). Recipe by 36rpm

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Ingredients

4 servings

2 Chicken thigh, large
360 ml Uncooked regular white rice
1 Ginger
1 tbsp Chicken soup stock granules
2 tbsp Sake
1 dash less than 1 tablespoon ● Doubanjiang (or ra-yu)
3 tbsp ● Mirin
3 tbsp ●Soy sauce
1 tsp ● Vinegar
1 tbsp ● Honey
1 tbsp ● Japanese leek, finely chopped
1 tbsp ● Sesame oil

Cooking Instructions

1

Rinse the rice, and mix with the sake and chicken stock granules. Put into the bowl of a rice cooker and add a tiny bit less water than usual. Slice up half of the ginger and add.
2

Remove any excess fat from the chicken, and pierce the skin and the thick parts of the meat several times with a fork. Add some sake and salt (not listed in the ingredients) and massage in well. Put on top of the rice in the rice cooker, and switch the cooker on.
3

Combine the ingredients marked ● (doubanjiang, mirin, soy sauce, vinegar, honey, chopped leek, sesame oil) to make the sauce. Taste and adjust the amounts of the ingredients. (A sauce made by combining chopped leek, garlic, ginger, mirin, soy sauce and sesame oil is also delicous.)
4

When the rice cooker stops let it rest and steam for 10 minutes. Take the chicken out and slice into easy-to-eat pieces.
5

Put the rice on a serving plate. Top with chicken, tomatoes, cucumbers, snow peas cooked in salted water etc. as garnish, plus finely julienned ginger. Pour the sauce over it and serve. (Take the sliced ginger in the rice out before serving.)