Khao Man Gai
By Whisper of Yum
- Total Time:2 hours
- 1 whole chicken (4.5lbs - 6lbs)
- 16 cups of water
- ¼ cup sea salt
- 2 tbs sugar
- 2 whole garlic
- 6 oz ginger, thinly sliced
- 7 pandan leaves
- 2 pandan leaves
- 3 garlic, whole
- 1 inch knob of ginger, peeled
- 2 cups quality jasmine rice
- 2 tablespoons rendered chicken fat
- ½ cup shallots, diced
- ¼ cup garlic, minced
- 6 ounces ginger, thinly sliced
- 1 ounces galangal, thinly sliced
- 3 pandan leaves
- 3 cups chicken stock (from pot with whole chicken)
- 4 cups chicken stock (from pot with whole chicken)
- 2 cups chinese winter squash/chayote, peeled, cut into cubes
- 4 tablespoons reduced sodium soy sauce
- ¼ teaspoon ground white pepper
- ¼ cup cilantro leaves, lightly chopped
- 3 tablespoons green onion, sliced
- Rinse the chicken thoroughly. Be sure to clean the cavity; remove the neck gizzards, etc. and discard extra if you don’t want to keep. Clean and trim excess chicken skin and fat off the chicken, save excess fat for ‘Step 2'
- In a small pan, cook chicken skin over medium heat until the fat completely renders out. What you get is delicious, crispy chicken skin. Once they're cooked set aside to cool and eat 'em! They’re your reward for making it this far! Keep the rendered fat in the pan, you’ll need it later for the rice.
- Time to cook the bird! Place ingredients labeled under 'chicken carcass' inside the body of the chicken. Next, in a large pot, add water, salt, sugar, garlic, ginger, pandan leaves and bring it to a boil.
- Once you get a rolling boil and can get that lovely smell of pandan permeating your kitchen, add the chicken and bring to a boil again. Reduce the heat to medium-high (you want a soft boil) and cook for 45 mins, covered. When it’s done, turn off heat and keep pot covered. Tip: Set a timer for 45 minutes
- Once the chicken has been cooking for 30 mins, get started on the rice. Clean 2 cups of jasmine rice as instructed on the package. Drain well and place rice into rice cooker.
- In the pan containing the rendered chicken fat, turn the heat to medium-high. Once the pan gets hot enough, add garlic, shallots, ginger, galangal and pandan leaves. Stir every 20 seconds, until you achieve a golden brown color and fragrant smell.
- Add the mixture to the rice cooker and mix well until every grain of rice is coated. Add chicken stock from the pot of poached chicken that is still cooking (the stock has to be boiling hot when you add it to the rice cooker)to the rice cooker. Set rice cooker to 'COOK'.
- In a separate small pot, add chicken stock and chinese winter squash, and bring it to a boil. Cook for 15 minutes. Test the squash with a fork. If the fork can easily penetrate the squash, then it is done and turn off the burner. Add soy sauce, ground white pepper, cilantro, and green onion. Stir until mixed well. Soup is done.
- You’re done! Cut the chicken and get creative with presentation, or serve family-style and dig in! You and your guests will be thoroughly satisfied with this dish.
Take sips of soup in between bites of chicken + rice for maximum flavor.