Ingredients (3-4 servings)
1/2 red onion
Sweet chili sauce
1. Wash the rice with water several times while changing the water, and drain.
2. Trim excess fat from chicken thighs. Cut thighs in half, rub with salt and sake, and marinate for 10 minutes.
3. Mix the washed rice, water, chicken stock powder and fish sauce (Nampula) in the charcoal pot and place the marinated chicken thighs, ginger slices and green onions on top and cover with a lid.
4. Bring to a boil over high heat, then simmer for 5 minutes over medium heat and continue to simmer for 8 minutes over low-medium heat. Turn off the heat and allow to steam for 10 minutes.
5. Thinly slice the red onion and slice the tomato and lime. Finely chop cilantro.
6. When the rice is cooked, remove the chicken and green onion and slice the chicken. Mix remaining rice and vegetables. Serve the rice with the sliced chicken and garnish with cilantro and sweet chili sauce.
When cooked in a carbon pot, the Khao Man Gai has a rich flavor as it extracts the deliciousness of the chicken, and the rice absorbs those flavors, resulting in a deep and flavorful dish. Since the chicken also releases moisture, it's recommended to use slightly less water than usual when cooking the rice.
After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING