Thai cuisine · Dough, Pasta & Rice

Khao Mun Gai Tod

Rice cooked in chicken fat and ginger, served with crispy fried chicken and a spicy ginger-soy dip.

Ingredients · for 4 servings

• 300 g jasmine rice
• 800 g boneless chicken thigh
• 1 piece ginger (5 cm)
• 1 head garlic
• 700 ml chicken stock
• 120 g cornstarch
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp fermented soybean paste (taucheo)
• 2 tbsp rice vinegar
• 2 red chilies
• 400 ml neutral oil (canola or sunflower)

Instructions

1. Mix the chicken with 2 tbsp soy sauce, the oyster sauce and half the grated garlic, and marinate for at least 30 min.
2. Sauté the rinsed jasmine rice with half the finely chopped ginger and the remaining garlic in 2 tbsp of the oil for 2 min., pour in 600 ml chicken stock, cook covered for 14 min., then let steam for another 10 min.
3. For the dip, stir the soybean paste smooth with the rice vinegar, remaining soy sauce, 100 ml chicken stock, the rest of the grated ginger and the finely chopped chilies.
4. Coat the marinated chicken pieces thoroughly in the cornstarch and tap off any excess so the crust doesn't crack.
5. Heat the remaining oil to 170°C and deep-fry the chicken in batches for 6–7 min. until the coating is golden brown and audibly crisp; drain on a rack.
6. Turn the rice out into bowls, top with the sliced chicken and serve with cucumber slices and the ginger-soy dip.