Recipe of Homemade Singapore Chicken Rice (Khao Man Kai)
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Singapore Chicken Rice (Khao Man Kai). One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Singapore Chicken Rice (Khao Man Kai), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singapore Chicken Rice (Khao Man Kai) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Singapore Chicken Rice (Khao Man Kai) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have Singapore Chicken Rice (Khao Man Kai) using 18 ingredients and 6 steps. Here is how you can achieve that.
After trying out many recipes for this dish, I simplified it in my own way to come to this recipe.
If you remove the scum diligently, you will end up with a clear soup.
If you add vegetables of your choice to a soup made with the poaching liquid, it's delicious too. (Chinese cabbage, green onion or leek, etc.)
The chicken poaching liquid is delicious by itself, but if you feel it needs more flavor, add a little chicken soup stock granules. Recipe by Tonakai shokudou
Ingredients and spices that need to be Make ready to make Singapore Chicken Rice (Khao Man Kai):
- 3 to 4 ●Chicken (thigh or breast, either are fine)
- 3 cm unpeeled ●Ginger
- 2 clove ●Garlic
- 1 to 2 stalks ●Japanese leek (green part)
- 2 tbsp ●Sake
- 1 tsp ●Salt
- 360 ml Uncooked rice (jasmine rice, etc.)
- For the fish sauce based sauce:
- 2 tbsp Pasta cooking water
- 2 tbsp Fish sauce
- 1 piece, finely chopped Ginger for the poaching water
- 1 piece, finely chopped Ginger
- 1 dash Coriander (fresh or dried)
- 1 dash Sesame oil
- 1 pinch Sugar
- To serve on the side:
- 1 Cucumber, tomato, lettuce, etc.
- 1 Storebought sweet chili sauce
Instructions to make Singapore Chicken Rice (Khao Man Kai)
- Put all the ● ingredients in a pan, add lots of water, and start cooking. (Remove any scum that rises diligently.)
- When the water comes to a rolling boil, turn the heat off immediately and leave the pan as-is for about 30 minutes.
- Use some of the poaching liquid to cook the rice in a rice cooker. Add some fish sauce, salt and pepper to taste to the rice.
- Combine the fish sauce-based sauce ingredients. Slice the chicken just before serving.
- To make a soup with the poaching liquid: Heat the liquid up in a small pan, and season with nam pla, salt and pepper. A little lemon juice is delicious too.
- Eat the chicken and rice in any way you like. Try mixing the chicken, rice and sauce together - delicious!
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So that's going to wrap this up with this special food How to Prepare Super Quick Homemade Singapore Chicken Rice (Khao Man Kai). Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!