In fact, I didn’t own one for a long time. Yes, I’m one of those Asians who knows my rice well enough to be able to cook it without a rice cooker. Someone asked me how I cook my rice, so this is how. Then turn off the burner, but let the rice sit in the pot undisturbed for another 5 minutes before serving.īecause I like rice cooked this way better. It shouldn’t take more than 2-5 minutes for the water to reach a boil.Īs soon as it does, lower the heat down to the lowest level and cook for another 15 minutes. Water 1 cup and 1 tablespoon (If you have old rice add more water)ġ) First thing first, wash the rice, put it in a pot, add water to the rice and set on the burner and boil it at high. (Optional) Jalapeno pepper or Serrano chili Soup stock or water 2 cups (if you use water add 1/2 teaspoon of salt) Sesame oil 2 tablespoons for the marinade and 1 teaspoon at the endĬorn starch 2 tablespoons plus 2 teaspoons White pepper 1 tablespoons for the marinade and 1 teaspoon at the end (Optional) Cilantro root about 1 tablespoon Oyster sauce 1 1/2 tablespoons (can be substituted with seasoning sauce) Sliced ginger about 1/2 cup (30-50g) or chopped ginger 3-5 tablespoons (I used the thigh meat but you can use white meat if you prefer) Who knows, this might become another one of your comfort foods.Ĭut up chicken meat to a bite size 1 lb. It’s simple and easy, but the flavor is just so well worth it and then you’ll have another recipe for chicken and rice that will take only 15 minutes to cook. The Bangkokians eat this dish mostly for lunch and maybe dinner.Įven if this dish is a debut to you, I encourage you to try to make it. This is not a breakfast item like Hainanese Chicken and Rice, Khao Man Gai, the other chicken and rice dish version which is more popular all over my country and in other countries. Before you know it, the whole plate is empty. You taste the burst of extra spice from the chili, then cool your tongue down with the cucumber. The sesame oil aroma really makes your mouth water. Hot steaming white rice, dark gravy full of chicken essence, and hints of garlic and ginger. It is a one plate dish, simple but full of nutrients your body needs. However, there are many, many vendors selling this dish and you can find them at the food courts in the malls in Bangkok. I’m sure, they at the least would have heard that name if they never taste it. You can ask people who came from Bangkok, if they know “Khao Na Gai?” The name variation is only Khao Rad Na Gai or Khao Nah Kai Khao=rice, (or Rad=pour) Na=topping (Remember Rad Na recipe?), Gai=Chicken. It isn’t that popular here in the US, but it’s the dish that most Thai people would know about, if it’s not their favorite already. This restaurant doesn’t have a place to park but it’s still packed around lunch time and dinner time every day, and on every table you will see this chicken in gravy over rice or noodles. The original restaurant that served this particular version until it became famous is the Poonlert Restaurant (Lo Nga Thin Chao Kao). It’s one of the old-fashioned Thai-Chinese dishes that is very well known by many generations of Bangkok’s residents. I’m not sure if the recipe that I’m about to give you is the recipe that’s served all over Thailand or only in Bangkok, because I’ve never eaten this dish outside of Bangkok. So the variety of chicken and rice dishes is beyond one person’s capacity to collect them all, in my opinion. There are not only so many ways to cook chicken and rice but also many different cuisines preparing them quite differently. I think if you look in the “comfort food” arena and try to find the most popular ingredients there, I bet that chicken and rice would find their way on the top ten list.
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