Khao Man Kai (Chicken and Rice

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Whole chicken (medium)		1
Spring onions (greens)		a few
Ginger		3-4 slices
●Dipping sauce 1
Sesame oil		4 tbsp
Soy sauce		2 tbsp
Ginger (finely chopped)		1 tbsp
Spring onions (finely chopped)		1 tbsp
Coriander (finely chopped)		as required
Lemon juice or vinegar		1-2 tsp
●Dipping sauce 2
Sweet chilli sauce		as required
Thai Jasmine rice		3 gou (450g)
●Garnish
Tomato		as required
Cucumber		as required
Hard boiled egg		as required

Method

Cook

40min

Put the whole chicken, spring onion greens and ginger into a pressure cooker. Pour enough water to cover 3/4 of the chicken. Pressure cook on high heat.

Turn to a low heat when it reaches the pressure point. Cook for 15 minutes then turn the heat off. Allow the cooker to cool down.

Mix all the ingredients for the dipping sauce 1. Wash the rice and put into a colander. Prepare all the vegetables into small pieces and hard boil the egg.

When the pressure is released fully at Step 2, put the chicken water in a separate pan on high heat with the Jasmine rice and cover with a lid.

When the rice starts boiling, turn down the heat and simmer for 5 minutes Turn the heat off and leave for 20 minutes.

Remove the chicken from the pressure cooker and slice. Put onto a serving dish and enjoy with the vegetables, boiled egg and two dipping sauces.

Tips & Note

★If you don't have a pressure cooker, cook as usual until the chicken is cooked (takes slightly longer).
★The liquid from the chicken will become gelatine if you keep it. The fat will float to the surface - you should remove this if you are making chicken or noodle soup with this.
★I strongly recommend using Thai rice for this dish.

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