From Tokyo with Love (for Food)

Posts tagged “Thai

Khao Man Gai (Hainanese Chicken Rice) with Rice Cooker

Khao Man Gai
At last I’m able to chew properly, so after porridge diet, I wanted to make some “real” food. Spicy dishes were also banned during the healing period, so I was craving for some chilis.

Khao Man Gai, the Thai version of Hainanese Chicken Rice, has been in the media a lot lately, as the first Khao Man Gai restaurant straight from Bangkok opened their first shop in Shibuya last month. I decided to try it out at home, as I found out it could be easily done with a rice cooker.

Khao Man Gai (for 2 persons)

1 chicken thigh (250 g, boneless)
Hint of salt
Hint of white pepper
1 1/2 go (180 cc) rice
1 tbs sake
1/2 tsp chicken broth powder
1 tsp nam pla fish sauce
3 slices of ginger
5 cm leek

For serving:

1/2 cucumber sliced diagonally
Some coriander leaves


1 glove of garlic (peeled and minced)
1 cm piece of ginger (peeled and minced)
1 tsp nam pla
1 tsp soy sauce
1 tsp miso paste
1 tsp sugar
1 tbs lemon juice
2 tbs water
1-2 red chilis

1) Wash the rice and let it stand in water for 30 minutes (depending on the type of rice you use, this might not be needed).
2) Cut out excess fat from the chicken, and sting the meat thoroughly with a fork to make it tender. Rub some salt and white pepper to the meat.
3) Cut the ginger (leave the skin on) and leek. Crush the leek a little bit with the side of a knife.
4) Put the rice, sake, chicken broth powder, nam pla, as well as sliced ginger and leek in a rice cooker. Add a little bit less water than usually.
5) Put the chicken on the top of the rice and turn the cooker on.
6) Mix the ingredients of the sauce. Adjust the saltiness to your liking by adding more soy sauce and miso, and hotness by increasing the amount of chili.
7) When the cooker finishes, take the meat out (be careful, as it is hot and really tender) as well as ginger and leek. Mix the rice well and divide to serving plates.
8) Cut the chicken to slices and put on the top of the rice. Garnish with cucumber slices and coriander leaves. Serve with the sauce.

I used brown rice for health reasons, even though white jasmine rice would look nicer with chicken. I also made some daikon salad in som tam style to go with the chicken rice; if you can find green papaya you can try to make the real som tam.




Chicken, Tomatoes And Basil In Thai Style

TorinikubasilfryTomatoes were fresh and cheap at the local supermarket, so I bought a big bag, even though tomatoes are not my favourite vegetables. Now I had a problem how to use them, and preferably quickly as they were very ripe.

Thus I came up this variation of Thai classic, stir-fried chicken and basil, with tomatoes instead of red peppers, and it turned out delicious.

Chicken, Tomatoes And Basil In Thai Style (for 2 persons)

200g chicken tenderloin (4 pcs)
1 tbs sake
1 tsp soy sauce
1 tbs potato starch
2 garlic cloves
1-2 red chili (fresh or dried)
1 tsp vegetable oil
1 big tomato
1/2 leek
Handful of (Thai) basil leaves

1 tbs oyster sauce
1 tbs nampla
1 tsp soy sauce
2 tsp sugar

1) Take out the sinews from the tenderloins by making a cut on both sides of white sinew and then pulling it out while pushing the meat with the back of the knife. Cut the tenderloins into 4 pieces with diagonal cuts.
2) Put the meat in a bowl, and add sake and soy sauce. Rub lightly, and add potato starch. Mix so that all the pieces are covered with starch. Let marinade 10 mins.
3) Peel the garlic and cut to thin slices. Take off the sprout so that there will a hole in the middle of the slices. If you are using fresh chili, cut the it into rings.
4) Take off the stem of the tomato and cut it to 8 chunks. Cut the leek diagonally into 1 cm thick slices. Cut the big basil leaves in two.
5) Mix the ingredients of tare.
6) Put 1 tsp of vegetable oil into a frying pan, and fry garlic and chili rings on low heat for 3 mins or when the garlic becomes soft. Take out of the pan.
7) Add chicken and fry on medium heat until both sides have a nice golden brown colour.
8) Add leek and the garlic and chili that were taken out. Fry quickly over high heat. Add tomatoes and fry quickly from both sides. Add tare while mixing. Turn of the heat and add basil leaves. Garnish with fresh basil and serve with rice.