| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- 1 kilogram of rice, Chat Som brand (rice mixture)
- 100 grams of vegetable oil (rice oil ingredient)
- 150 grams of chicken fat (rice fat ingredient)
- 60 grams ginger (rice mixture)
- 20 grams of coriander root (rice mixture)
- 40 grams garlic (rice ingredient)
- 4 pandan leaves (ingredients for rice)
- 20 grams of chicken flavor seasoning powder (rice seasoning ingredient)
- 20 grams of light soy sauce (rice mixture)
- 2 grams sea salt (rice mixture)
- 30 grams of sugar (rice mixture)
- 1 gram ground pepper (rice ingredient)
- 1.2 liters of broth (rice mixture)
- 1 whole chicken, weighing 2 kilograms (rice mixture)
- 1 piece of food string or chicken hook (rice ingredients)
- 7 liters of water (rice mixture)
- 5 grams of sugar (for marinating chicken) (rice mixture)
- 5 grams of salt (for marinating chicken) (rice mixture)
- 1 gram ground pepper (for marinating chicken) (rice ingredients)
- 300 grams of offal (offal ingredients)
- 1 block of chicken blood (innards)
- 20 grams of tapioca flour (wash offal) (ingredients for offal)
- 500 grams of mature winter melon (soup stock ingredient)
- 5 grams coriander root (soup ingredient)
- 12 grams garlic (soup ingredient)
- 2 grams salt (soup ingredient)
- 1 gram ground pepper (soup ingredient)
- 20 grams Chicken flavor seasoning powder (soup ingredient)
- 30 grams chopped coriander (soup ingredient)
- 50 grams of old ginger (dipping sauce ingredient)
- 30 grams garlic (dipping sauce ingredient)
- 10 grams coriander root (dipping sauce ingredient)
- 10 grams of coriander (dipping sauce ingredient)
- 30 grams of green chili peppers (dipping sauce ingredient)
- 20 grams of garden chili (dipping sauce ingredient)
- 240 grams of soybean paste (dipping sauce ingredient)
- 70 grams sweet soy sauce (dipping sauce ingredient)
- 45 grams of light soy sauce (dipping sauce ingredient)
- 70 grams vinegar (dipping sauce ingredient)
- 90 grams of sugar (dipping sauce ingredient)
- 180 grams of rice (per serving) (Serving Ingredients)
- 60 grams boiled chicken (per serving) (Serving Ingredients)
- 15 grams of offal (per serving) (Serving Ingredients)
- 20 grams of blood (per serving) (Serving Ingredients)
- 4 pieces of cucumber (per serving) (Serving Ingredients)
- 1 gram coriander (per serving) (Serving Ingredients)
- 30 grams of Chicken Rice Dipping Sauce (per serving) (Serving Ingredients)
- 180 ml Broth (per serving) (Serving Ingredients)
Preparation
Making Khao Man
Boiling Chicken and Broth
Making dipping sauce
- 1. Start by stir-frying the chicken fat with crushed coriander roots, crushed garlic, ginger, and pandan leaves. Scoop out the chicken fat, leaving only the chicken fat, then add the Chat Som brand rice and stir-fry, followed by the soup.
- 2. Season with salt, sugar, ground pepper, chicken seasoning powder, light soy sauce. Mix all ingredients together and cook in a rice cooker until cooked.
Boiling Chicken and Broth
- 1. Chicken preparation process: Season with pepper, salt, sugar, then boil in boiling water by dipping up and down about 4-5 times to get beautiful chicken skin.
- 2. Add mature pumpkin, coriander root, crushed garlic, and boil over medium heat for about 1 hour.
- 3. How to make soup: Boil water, season with salt, ground pepper, chicken seasoning powder, simmer over low heat for at least 20 minutes until the squash is cooked.
Making dipping sauce
- 1. For the dipping sauce, put sugar, soy sauce, light soy sauce, sweet dark soy sauce, and vinegar in a pot. Turn on low heat and simmer until the sugar dissolves.
- 2. Then add garlic, old ginger, garden chili, green chili, coriander root, coriander stem, blend with liquid ingredients to make chicken rice dipping sauce.
