Thai Chicken And Rice, "Khao Man Gai"

Thai Chicken And Rice, "Khao Man Gai" This dish is a common "fast food" in Thailand. Thailand is awash with streetside vendors who serve everything from snacks and desserts to wholesome, nutritious meals. At least a day before you want to eat the khao man gai, finely slice some red jalapenos and discard the seeds, then mix them with about twice their volume of white rice vinegar, and leave to marinade (you need at least a tablespoon of jalapeno peppers). When you are ready to cook, you need about 8 cups of chicken stock. Place the chicken in a large casserole, and cover with the stock. Add a few slices of phak thong (winter squash), to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, then when it is cool enough to handle cut off the wings and legs and reserve them for other dishes. Remove the two chicken breasts, and smack them with a cleaver to dislodge the skin which may be discarded if you are watching you weight. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized pieces. Place one and a half cups of washed long grain Thai jasmine rice in a saucepan, and add two and half cups of the chicken broth from cooking the chicken. Cook over moderate heat until the liguid is absorbed, and the rice is cooked (the finished rice should be slightly moist). Serve the chicken on a bed of the chicken steamed rice, garnished with coriander leaves, and accompanied by a good supply of sliced cucumber, with a cup of the chicken broth, and few pieces of squash as an accompanying soup, garnished with coriander leaves. This meal is accompanied by the following two sauces: Bean sauce You will need 4 tablespoons yellow bean sauce 4 tablespoons of the chicken broth from cooking your chicken 1 tablespoon dark sweet soy sauce 1 tablespoon of pickled jalapenos (prepared earlier as above) 1 tablespoon minced garlic 1 teaspoon of palm sugar This is mixed and tasted, if required you can add extra sugar, and some of the vinegar used to pickle the jalapenos, for balance. The second "sauce" consists of half a cup of freshly ground ginger.