Khao Man Gai

Ingredients for 4 servings:

• 1 large chicken
• 1 tsp salt
• Water
• 400 g rice (fragrant rice)
• some salt
• 1 tbsp ginger root
• 1 clove(s) garlic
• 1 coriander root(s)
• 1 tsp white peppercorns
• 1 kg pumpkin flesh (wax), or other vegetables such as daikon, chayote, Chinese broccoli
• Salt
• fish sauce
• 1 tbsp ginger root
• 4 cloves garlic
• 5 chili peppers (bird’s eye)
• 1 coriander root(s)
• 1 tbsp spice paste (bean paste), yellow fermented
• 1 tsp palm sugar
• 1 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp white vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Chicken on rice, Thai street food

Chicken: Place the chicken in a saucepan with salt and cover with water. Bring to a boil, then cover and simmer over low heat until tender. When the thighs flake off easily, the chicken is done. The meat should not be too tender. Remove the chicken from the pan, drain off all liquid, dry the meat, and set aside, covered. Rice: Wash the rice until the water runs almost clear. Skim off about 600 ml of the chicken stock, making sure to retain the fatty top layer. Add 1 tablespoon of light soy sauce and a pinch of salt. Grate the ginger root, grind the garlic clove, coriander root, and white peppercorns, and add everything to the rice. Bring the rice to a boil in the stock, then simmer over very low heat for 10 minutes. Turn off the heat and let stand, covered, for about 20 minutes. Peel and deseed the wax gourd (or chayote or daikon) and cut into cubes approximately 5 x 5 cm. Add to the chicken broth, season with a little salt and fish sauce, and bring to a boil. Reduce heat, cover, and simmer until soft, about 8 minutes. For the dip: Finely crush the ginger, garlic, coriander root, and chili peppers in a mortar and pestle. Add to a saucepan with the remaining ingredients and bring to a boil briefly. Allow to cool, then season to taste until the sauce tastes salty, sweet, and just a little sour. To serve, cut the chicken into nice slices and arrange on top of the rice, garnishing with cucumber slices and coriander stalks. Serve the broth and vegetables in a soup bowl. Place the dip in a small bowl for each person and spoon it over the chicken to taste.