Chicken fat rice (KaoManGai) is a common rice in Thai roadside stalls, which is also in line with the taste of most Chinese people. The seller served a plate of chicken rice and a bowl of soup, and the diners poured the sauce on their own, and they were happy to enjoy it ~ I especially like KaoManGai's rice, which is super fragrant! You can eat a big bowl just by eating rice! This time, my sister at the front desk in Thailand operated the sword. I laid my hands and learned art to ensure that it is authentic Thai flavor ˋ (° ▽ 、 °). . .
Oil refining. Take a piece of chicken skin, cut into small pieces, put oil, put chicken skin, refining chicken oil over low heat, you can put a little more oil. When the chicken skin becomes brown, you can remove it. If there is black residue, you can filter it. Add minced garlic and stir fry in chanterelles. This time there is a little oil.
Cook chicken. Cut the chicken into large pieces and cook the chicken on a medium-low heat. Add some salt to the soup as it cooks. The chicken is served, with a little oil on the surface and set aside. Chicken broth is ready for use.
Fried rice. Rinse the rice and drain the water as much as possible. The chicken oil made before cooking, the rice, stir-fry over low heat, so that the surface of each grain of rice is evenly coated with oil, if the oil is not enough, you can add.
Steamed rice. Put the fried rice in the rice cooker, add garlic, 2 slices of ginger and parsley root, mix well, then pour in the chicken soup before, usually use as much chicken soup as possible for cooking rice, add a little salt, and then steam Right!
Sauce. Chop the garlic, ginger, and chili peppers, pound them with a garlic mortar, add two spoons of soy bean paste, grind the watercress with a garlic hammer (do not pound, easy to splash), put into a bowl, put three spoons of vinegar, two Spoon sugar, a spoonful of fish sauce, cut half a lemon to squeeze the juice, and add a little water to make the sauce less thick. Taste the taste, and then add it as appropriate until the salty and spicy flavor is brought out. Chopped parsley and stir in.
Placement. The rice is packed into a small bowl and compacted, and upside down on the plate; the chicken is boned and diced and placed next to the rice; the cucumber is peeled and sliced and placed next to the rice; the top of the rice is garnished with a few coriander leaves.
Make soup. Don't waste the chicken rack, throw it in the pot to add some water, cut the large pieces of winter melon and throw it in to make a soup. When the pot is out, sprinkle some green onions.