Kaw Man Kai Recipes

Steps:

• Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
• Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
• Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
• Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
• Debone chicken and cut into 1-inch pieces.
• Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

Steps:

• Rub the chicken with the sauces inside and out. Stuff the ginger and onion inside the chicken and immerse it in water. Bring it to a boil and simmer for 40. minutes.
• Remove the chicken from the heat and allow it to cool. Retain the stock to make jasmine rice, if desired.
• For the sauce: Heat the oil. Stir fry the bean sauce, garlic and cilantro root.
• Pour into a bowl and add the soy sauce, vinegar and chilies.
• To finish - Mold the rice in a bowl, slice the chicken and place on top of the rice.
• Serve with the sauce and garnish with cucumber slices.