Thai cuisine · Dough, Pasta & Rice

Khao Na Gai

Tender chicken slices with shiitake in light soy sauce, silkily thickened, served over steaming jasmine rice.

Ingredients · for 4 servings

• 300 g jasmine rice
• 600 g chicken breast fillet
• 200 g shiitake mushrooms
• 4 cloves garlic
• 1 piece ginger (3 cm)
• 600 ml chicken stock
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp cornstarch
• 1 tsp sugar
• 3 tbsp vegetable oil
• 4 spring onions

Instructions

1. Wash the jasmine rice until the water runs clear and cook covered in 500 ml water for 12 min, then let steam for another 10 min.
2. Cut the chicken breast fillet across the grain into 5 mm thin slices and mix with 1 tbsp soy sauce and 1 tbsp cornstarch - this keeps it tender during cooking.
3. Slice the shiitake, finely chop the garlic and ginger, and cut the spring onions into thin rings.
4. Heat the oil in a wok, fry the garlic and ginger for 30 sec, then add the chicken slices and fry for 3 min until white on the outside; fold in the shiitake and fry for another 2 min.
5. Pour in the chicken stock, season with the remaining soy sauce, oyster sauce and sugar and simmer for 5 min, then mix the remaining cornstarch with 3 tbsp cold water and use it to thicken the sauce to a glossy silkiness in 1 min.
6. Heap the rice onto deep plates, generously spoon the chicken sauce over it and serve sprinkled with spring onion rings.