Tuesday, September 25, 2007

kao mun gai

Kao Mun Gai : Chicken and Streamed Rice with Ginger

This dish seems to require loads of time and all the complication but the truth is its very easy. Nothing much to do – Not as much fuss as you think. If you know how to cook it. It’s very easy and simple.

The key to make a good dish is knowing how to cook the chicken and the dipping.

I happened to cook this dish last weekend as one of my mates requested for it.
Be informed that this dish is very high in saturated fat.
Means - if you have high cholesterol problem, you can’t be able to eat too many dishes. Though, it tastes so very good. I supposed it’s a God way of punishing human-being.

Anyway, “Kao Mun Gai” is not originally Thai. Its originated from China and then it has built/developed its popularity in Singapore and then Thai have adopted it to be one our most favourite dishes. One of our beloved popular street-foods.

Find below a recipe of my very own “Kao Mun Gai”

1 Kilo of Chicken Thighs (or any part depends on your preference)
Ginger, cut
Garlic, smashed and cut

3 cups of Whole Grain Rice or Plain Rice

Soy Bean Paste Dipping Sauce
2 Tablespoons of fermented Soy Bean Paste
2 Tablespoons of Soy Sauce
2 Tablespoons of Lime Juice
1 Tablespoon of Red Chillie, Thinly sliced
2 Tablespoons of Garlic, finely chopped
2 Tablespoons of Ginger, finely chopped
1 Teaspoon of Sugar

Spicy Green Dipping Sauce
4-5 of Small Green Chillie
2 cloves of Garlic, cut
2 of Coriander roots, cut
2 Tablespoons of Lime Juice
2 Tablespoons of Fish Sauce
1 Teaspoon of Sugar

For Garnish
Coriander leaves
Lime Wedges
Pickled Ginger
Fresh Cucumber


• heat a pot, with 5-8 cups of water in, over high heat
• bring to the boil, add ginger and smashed garlic
• add chicken, wait till chicken is cooked through
• remove the chicken, set aside

• in an electric rice cooker/streamer, pour in chicken stock together with gigner and garlic and add rice
• leave it till the rice is cooked

• in a small bowl, make "the soy bean dipping sauce" (as all ingredients seen earlier) by putting everything in a small cup and stir well to bombine everything.

• in a blender, put all of the ingredients for "the spicy green sauce" in, blend till almost fine

• slice the chicken into bite-sized strips (with skin or none-skin is optional)
• serve with the streamed rice and small cups of soy bean dipping & spicy green sauce
• garnish with fresh cucumber, pickled ginger, lime wedges, coriander leaves and a cup of chicken soup

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