Thai Food Recipe: Kao Mun Gai
(Chicken and Rice with Fermented Soybean Sauce)
1 whole chicken (boiled)
1 tbsp. minced garlic
2 tbsp. olive oil
1 cup uncooked jasmine rice
4 big pieces of gourd or radish
1 group coriander (cut 1 inch)
1 tbsp. minced old gingers
1 tbsp. fermented soybean
1 tbsp. sweet soy sauce
1 tbsp. white soy sauce
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1 tbsp. minced red chili peppers
stock soup from boiled chicken
1. Boil a whole chicken put 1 tsp. salt, pepper powde, radish or gourd and soy sauce.
2. Put 1 tbsp. in a hot pan. Fry minced garlic untill it smells good.
3. After that clean uncooked rice with water, put in the pan and then stir-fry.
4. When the rice starts to be cooked a little bit, turn off the pan and move the rice into a rice cooker.
5. Cook the rice with chicken broth in a rice cooker.
6. While we are waiting for the rice to be cooked, slice the chicken into a thin pieces.
7. Then, we will make the sauce.
8. Mix minced garlic, minced old ginger, fermented soybean, sweet soy sauce, white soy sauce, lemon juice, chili and sugar together. Mix well.
When you boil the chicken, don’t stir and don’t cover the pot. After boiling for 20 minutes then scoop the all bubble and throw away.
Note from Vern:
This is one of the most simple, but most delicious Thai foods I’ve had. There are a few restaurants that really know how to make the rice nice, and they use some oil and garlic to flavor it more than other Thai food places do. They also throw on some nice sour sauce with lemongrass and other spices that makes it absolutely delicious. This is usually a breakfast / brunch food in Thailand.