Thai Khao Man Gai Street Food Recipe and Adventure (à¸§à¸´à¸ | Family Recipe Book

Name: Thai Khao Man Gai Street Food Recipe and Adventure (à¸§à¸´à¸ | Family Recipe Book
Ingredients: Strongly urge you to read directions on the link. This tells you how Nongs chicken and rice is made in great detail. Wonderful reading.; 1 whole chicken; ½ tbsp. salt; Water to cover chicken; Â½ kg. uncooked rice (I used high quality Thai jasmine rice, nice and fragrant); About Â½ liter of chicken stock broth (this was an estimate, really you should use about 1 cup of rice to 1.8 cups of chicken broth, or whatever ratio you normally use); â tbsp. salt; 50 g. Thai garlic (regular garlic will work too); Chicken oil for frying (or vegetable oil will work well too); All the rest of the chicken broth; Â½ winter melon (about Â½ kg or so) - you can also use daikon radish, or even nothing; Sprigs of cilantro; Salt to taste; Pepper to taste; 50 g. ginger (old and strong ginger is best); 50 g. garlic (peel the garlic); 5 - 10 Thai bird chilies (depending on how spicy you want it); 1 stalk of cilantro roots; About 3 tbsp. of fermented soy bean sauce (you can add more later if not salty enough, but it can be quite salty), if you can find the Thai version, that will be best); 2 tbsp. white vinegar (normal distilled white vinegar, NOT apple cider or rice); 1 tbsp. sugar; Â½ tbsp. dark soy sauce (kecap manis); About ¼ - ½ cup of chicken broth, but more if it's too salty or too thick; Cucumbers to garnish; Cilantro to garnish

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Ingredients

Strongly urge you to read directions on the link. This tells you how Nongs chicken and rice is made in great detail. Wonderful reading.
1 whole chicken
½ tbsp. salt
Water to cover chicken
Â½ kg. uncooked rice (I used high quality Thai jasmine rice, nice and fragrant)
About Â½ liter of chicken stock broth (this was an estimate, really you should use about 1 cup of rice to 1.8 cups of chicken broth, or whatever ratio you normally use)
â tbsp. salt
50 g. Thai garlic (regular garlic will work too)
Chicken oil for frying (or vegetable oil will work well too)
All the rest of the chicken broth
Â½ winter melon (about Â½ kg or so) - you can also use daikon radish, or even nothing
Sprigs of cilantro
Salt to taste
Pepper to taste
50 g. ginger (old and strong ginger is best)
50 g. garlic (peel the garlic)
5 - 10 Thai bird chilies (depending on how spicy you want it)
1 stalk of cilantro roots
About 3 tbsp. of fermented soy bean sauce (you can add more later if not salty enough, but it can be quite salty), if you can find the Thai version, that will be best)
2 tbsp. white vinegar (normal distilled white vinegar, NOT apple cider or rice)
1 tbsp. sugar
Â½ tbsp. dark soy sauce (kecap manis)
About ¼ - ½ cup of chicken broth, but more if it's too salty or too thick
Cucumbers to garnish
Cilantro to garnish