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Singapore Chicken Rice (khao Man Kai) Recipe

Singapore Chicken Rice (Khao Man Kai) Recipe
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Serving : 4
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Prepare the ingredients before making Singapore Chicken Rice (Khao Man Kai) in your home. Then, follow these steps below to serve Singapore Chicken Rice (Khao Man Kai) for your family or friends.

Ingredients: Singapore Chicken Rice (Khao Man Kai)

  • 3 to 4 ●Chicken (thigh or breast, either are fine)
  • 3 cm unpeeled ●Ginger
  • 2 clove ●Garlic
  • 1 to 2 stalks ●Japanese leek (green part)
  • 2 tbsp ●Sake
  • 1 tsp ●Salt
  • 360 ml Uncooked rice (jasmine rice, etc.)
  • For the fish sauce based sauce:
  • 2 tbsp Pasta cooking water
  • 2 tbsp Fish sauce
  • 1 piece, finely chopped Ginger for the poaching water
  • 1 piece, finely chopped Ginger
  • 1 dash Coriander (fresh or dried)
  • 1 dash Sesame oil
  • 1 pinch Sugar
  • To serve on the side:
  • 1 Cucumber, tomato, lettuce, etc.
  • 1 Storebought sweet chili sauce

How to Make Singapore Chicken Rice (Khao Man Kai)

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Singapore Chicken Rice (Khao Man Kai) in your home by yourself.

    Step 1
  • Put all the ● ingredients in a pan, add lots of water, and start cooking. (Remove any scum that rises diligently.)
  • Step 2
  • When the water comes to a rolling boil, turn the heat off immediately and leave the pan as-is for about 30 minutes.
  • Step 3
  • Use some of the poaching liquid to cook the rice in a rice cooker. Add some fish sauce, salt and pepper to taste to the rice.
  • Step 4
  • Combine the fish sauce-based sauce ingredients. Slice the chicken just before serving.
  • Step 5
  • To make a soup with the poaching liquid: Heat the liquid up in a small pan, and season with nam pla, salt and pepper. A little lemon juice is delicious too.
  • Step 6
  • Eat the chicken and rice in any way you like. Try mixing the chicken, rice and sauce together - delicious!
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