Khao Man Gai Thai Chicken And Rice Healthy Version Recipes

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KHAO MAN GAI THAI CHICKEN AND RICE (HEALTHY VERSION)



Khao Man Gai Thai Chicken and Rice (Healthy Version) image

Khao man gai or khao mun gai, literally meaning oily rice [with] chicken, is one of the most popular Thai dishes; it can be found everywhere in Thailand from streetfood stalls to restaurants. It is originally from Hainan, China. In Thailand, khao man gai is served with cucumbers, chicken blood tofu, coriander, and a bowl of soup. The heart of khao man gai is the sauce! This recipe is a healthy version of khao man gai; I used less oil and chicken breasts instead of the parts of chicken with fat and skin. Enjoy!

Provided by CookingwithMomTomTom

Categories     World Cuisine Recipes     Asian     Thai

Time 1h16m

Yield 5

Number Of Ingredients 22

5 skinless, boneless chicken breasts
3 cups uncooked jasmine rice
3 tablespoons vegetable oil
½ cup sliced ginger
2 tablespoons crushed garlic
1 tablespoon white sugar
¼ teaspoon salt
½ cup water, or as needed
5 pandan leaves
3 cups chicken stock
1 cup chopped ginger
½ cup coarsely chopped garlic
15 Thai bird chile peppers
6 tablespoons white sugar
¼ cup dark soy sauce
¼ cup soy sauce
¼ cup lime juice
¼ cup distilled white vinegar
¼ cup salted soybean paste
10 sprigs fresh cilantro
1 tablespoon chicken bouillon granules
1 teaspoon salt

Steps:

  • Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
  • Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
  • Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
  • Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.
  • Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
  • Pour sauce into a pot over medium heat. Simmer for 5 minutes.
  • Slice chicken and serve over rice, with sauce alongside.

Nutrition Facts : Calories 807.3 calories, Carbohydrate 137.6 g, Cholesterol 59.1 mg, Fat 12.4 g, Fiber 4.8 g, Protein 37.6 g, SaturatedFat 2 g, Sodium 3153.8 mg, Sugar 26.2 g

NONG'S KHAO MAN GAI



Nong's Khao Man Gai image

Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.

Provided by nongskhaomangaiallrecipe

Categories     World Cuisine Recipes     Asian     Thai

Time 1h45m

Yield 6

Number Of Ingredients 21

2 quarts water
1 (3 pound) whole chicken
1 head garlic
1 cup chopped fresh ginger root
1 teaspoon salt
1 tablespoon sugar
1 tablespoon coconut oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 pieces ginger, coarsely chopped
2 cups uncooked jasmine rice
2 cups chicken broth
3 pandan leaves
⅓ cup peeled, roughly chopped ginger
4 red Thai chile peppers
½ cup fermented soybeans
1 head pickled garlic
⅓ cup white vinegar
⅓ cup thin soy sauce
1 bunch fresh cilantro
1 cup cucumber slices

Steps:

  • Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
  • Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
  • Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
  • Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
  • Debone chicken and cut into 1-inch pieces.
  • Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

Nutrition Facts : Calories 589.1 calories, Carbohydrate 70.9 g, Cholesterol 63 mg, Fat 19.2 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 6.3 g, Sodium 2465.1 mg, Sugar 3.8 g

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