Khao Man Gai (Hainanese Chicken, Rice and Soup)
Kao Man Gai (Chicken and Rice) or Hainan Chicken is perhaps one of the most popular meals on the planet and for a great reason. Variations abound, but ours, inspired by several recipes from famous restaurants, is designed to be a delicious, very quick, easy and heart-warming meal for the family.
Pilaf-style rice toasted in ginger lemongrass chicken lard and coconut oil and cooked in organic chicken, ginger and lemongrass broth, topped with organic chicken breasts boiled in broth and topped with our ginger and fish sauce dipping sauce. Add your own broccoli (or just about any other veggie) boiled for a minute or two in the same broth with the chicken and then topped with the included peanut sauce made from scratch. Use the nutritious but light-broth as a soup on the side for a super comforting and complete meal.
Serves 3 adults or a family of four with kids under 12.
COOK TIME: 25-30 minutes.
ALLERGENS: Nuts (peanuts in peanut sauce), fish (fish sauce in ginger dipping sauce), soy (fried shallots and garlic), coconut.
SUGGESTED SHOPPING LIST: For veggies - Broccoli (our favorite), green beans, cabbage, squash, carrots, cauliflower. For garnish (optional) - cilantro and cucumber.
KEEP FROZEN: Thaw in a bowl of cold water for 20-30 minutes. Open immediately after (or before) thawing, refrigerate and use within 48 hours.
INSTRUCTIONS:
Rice - Heat a pot on medium-high. Add the chicken lard and coconut oil mix. Once hot, add the rice and toast, stirring constantly for 2-3 minutes. Pour in the broth for rice (smaller bag), cover, bring to a boil and immediately turn the heat to medium-low and cook for 18-20 minutes. Let rest for 10 minutes and fluff.
Chicken, veggies and soup - RINSE CHICKEN with cold water to remove some of the salt (unless you prefer highly salted chicken and broth) - simply pour cold water into the bag with chicken and then drain. Add chicken and large bag of broth to a pot and bring to a boil on high. Continue boiling on high for 12 minutes. Add in broccoli or other veggies and boil for 1-3 minutes before turning off the heat. Remove veggies when they are still al dente and let chicken sit in broth for 10-15 minutes (optional). Slice chicken against the grain. Leave some veggies in soup for a heartier soup (e.g. broccoli stems).
Sauces - Use the ginger sauce as a dipping sauce for the chicken or pour over the top. Use the peanut sauce as a dipping sauce for the chicken and/or veggies or pour over the top of the veggies. Sprinkle fried shallots and garlic over the top.
INGREDIENTS: Broth - Organic chicken bones broth, ginger, lemongrass, green onion, padan leaf garlic, white pepper. Chicken lard and coconut oil - coconut oil, chicken fat cooked with ginger, lemongrass, garlic, padan leaf). Rice - jasmine rice. Chicken - organic chicken breasts, salt. Fried shallots and garlic - shallots, garlic, soya oil, palm oil. Peanut sauce - Coconut milk, coconut cream (coconut cream, xanthan gum, guar gum, carrageenan), tamarind water (water, tamarind paste), dry roasted peanuts, shallots, garlic, galangal, turmeric, lemongrass, salt, puya chile. Ginger dipping sauce - Ginger, garlic, fish sauce (anchovies, water, salt, sugar), lime juice, Thai chile, sugar.