KHAO MUN GAI "CHICKEN & RICE"

This dish is very similar to Hainanese chicken and rice. It's simple, refreshing, and great on a cold night. Serve with the Thai sweet chili sauce and Enjoy!

Ingredients:

1 whole chicken
2 oz fresh ginger
10 cloves whole garlic
1 bunch cilantro stems
Sliced Cucumbers
Thai Basil

3 oz minced ginger
3 tbsp minced garlic
1/3 cup vegetable oil
2 tsp light brown sugar
2 tsp kosher salt
2 tbsp salted butter
2 cups jasmine rice
3 3/4 cups chicken stock

2 tbsp light brown sugar
1 tsp kosher salt
1/4 tsp white pepper
2 tbsp dark soy suace
1 tbsp light soy sauce
1/2 tbsp sesame oil

Instructions:

1. Cut chicken in half, removing the spine.

2. Put chicken in a lrage pot with ginger, cilantro and garlic. Fill to 2 inches above chicken with cold water.

3. Bring water to a boil, reduce heat, then let simmer for 30 minutes.

4. Remove chicken and strain stock. Set aside stock for later usage.

5. Cut up chicken removing breasts, thighs, drumsticks and wings.

1. In a saucepan combine garlic and oil. Cook over medium until garlic browns.

2. Add in ginger and butter, cook until ginger has browned, stirring frequently.

3. Add in rinsed rice and increase the heat to medium-high. After 5 minutes add 3 3/4 cup chicken stock you made previously.

4. Add salt and brown sugar.

5. Once bubbles start to form, cover, reduce the heat to medium-low and cook for 15 minutes or until liquid has been absorbed.

1. Combine ingredients and bring to a boil.

2. Let simmer for 10 minutes or until glossy.