Steamed Chicken with Long Grain Rice À La Hainan – Kao Man Gai

A bean recipe for every taste:

As a classic side dish, serve with bottled pumpkin soup prepared from the clear soup, which is usually served warm, not boiling hot. The pumpkin must be cooked – almost dissolved – and the soup well seasoned. For me, a dash of oyster sauce is the perfect addition, just not too much or you’ll spoil the light, clear clear soup.

For this dish, old long-grain rice is best. It has a tiny bit heavier flavor, needs to make longer, and absorbs more water than young long-grain rice. The dish is even better if you add a tiny bit of glutinous rice, which gives the long grain rice a nice texture.

Excess fat and skin of the chicken should be left out with a little bit of salt and garlic should be fried in it, adding a little bit of sesame oil. The long grain rice is seasoned before it is cooked with salt and perhaps sugar – a great exception in Thai cooking.

P a g e Rinse and clean the chicken. Steam with salt in clear soup or water until tender. Stew gently for 25 to 30 minutes, skimming if necessary. Turn off stove and cool chicken in clear soup.

Mix the two types of rice, rinse a few times in fresh water and drain. In wide saucepan, heat oil or chicken fat to medium heat, add garlic and sauté until golden and fragrant. Add long grain rice and sauté another paa

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