KaoManGai is a common meal in Thai roadside stalls and is also in line with most Chinese tastes. The seller puts on a plate of chanterelle rice and a bowl of soup. The diners can pour the sauce on their own, and they can enjoy it happily. I especially like the rice of KaoManGai, which is super fragrant! You can eat a big bowl when you eat rice! This time, I was taught by the Thai front desk sister. I took the opportunity to study and learn to be authentic Thai. ˋ ( ° ▽, ° ) The phone takes a picture of the picture. . .
Refining. Take a piece of chicken skin, cut small pieces, put oil, put chicken skin, smelt chicken oil with small fire, oil can put a little more. The chicken skin can be fished out if it becomes browned. If there is black residue, it can be filtered. Sauce the minced garlic to the chanterelle and serve it. This time the oil is a bit less.
Cook chicken. Cut the chicken into large pieces and cook the chicken with medium and small fire. Add some salt to the soup when you are ripe. The chicken is served and the surface is smeared with oil. Chicken soup is ready for use.
Fried rice. Taomi, drain the water as much as possible. Under the previous chicken oil, the rice, stir fry, let the surface of each grain evenly oiled, oil can not be added.
Steamed rice. Put the fried rice into the rice cooker, add garlic, 2 slices of ginger, coriander root and mix well, then pour in the previous chicken soup, how much water is used to cook rice, add a little salt, then steam Let's go!
Sauce. Garlic, ginger, and pepper are chopped, made into garlic with garlic, add two spoonfuls of soy bean paste, grind the watercress with a garlic hammer (do not lick, easy to splash), put in a bowl, put three spoons of vinegar, two Spoon sugar, a spoonful of fish sauce, cut half a lemon squeezed juice, and add some water to make the sauce less thick. Try the taste, salty and then add as much as possible until the taste of fresh and salty. The parsley is chopped and put in and stir.
Wobble plate. The rice is served in a small bowl and compacted, and it is buckled on the plate; the chicken is cut into pieces and placed next to the rice; the cucumber is peeled and sliced and placed next to the rice; the top of the rice is dotted with a few pieces of coriander leaves.
Make soup. Don't waste the chicken shelf, throw in the pot and add some water. The melon is cut into chunks and thrown in to get a soup. Sprinkle the chopped green onion and mix it with rice.
1. The chicken rice in the roadside stalls in Thailand usually has two types of chicken. One is the boiled chicken in this recipe, the sauce in the recipe, and a fried chicken with sweet and spicy sauce. This time, I only made a kind of boiled chicken. 2, if it is too troublesome, the chicken oil can be saved, but the chicken oil will be more fragrant~ 3, the whole chicken is not very good to deboning, you can use the bones of the chicken to remove the bones or the chicken breast without bones. 4, the pepper variety does not know what to call, is a little red-green pepper than a knuckle, not as sweet as millet. It should be possible to use other peppers...