Chicken on Rice with Hot Yellow Bean Sauce Recipe

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chicken on rice with hot yellow bean sauce chicken on rice with hot yellow bean sauce

In Thailand, you can spot a Kow Mun Gai street vendor by the pale boiled chickens hanging by their necks in a glass case. Kow Mun Gai is a very popular Thai lunch and also late night snack.

When I was growing up, there was a very good Kow Mun Gai vendor near our house. Their Kow Mun Gai was great in large part because their sauce was punchy and strong. You could tell that they were popular. They started the morning with their glass case absolutely stuffed with the chickens. By the early afternoon, the chickens were all gone.

Kow Mun Gai is supposed to be served with yellow bean sauce and winter melon soup. Many restaurants and street vendors now serve just the broth without winter melon to keep the costs down.

2 Servings, Prep Time: 20 Minutes, Total Time: 25 Minutes

Tips and Techniques

  • If you want super flavorful rice, start with chicken bones, lots of them. Boil the chicken bones for at least one hour. Then when you’re ready to cook your rice, your soup will have great flavors.
  • In Thailand, the chicken is served with skin on. I decided to go skinless because, we tend to remove the skin anyway. But if you love the skin, go for it.
  • Another secret to get flavorful rice is garlic, add a handful in with the rice.
  • If you’d rather cook your rice in the rice cooker, you can add the rice and broth into the rice cooker after cooking in oil. Or, if you looking for shortcuts, add the rice, oil, garlic and broth in the rice cooker altogether.
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Hot Yellow Bean Sauce

Nam Jim Kow Mun Gai น้ำจิ้มข้าวมันไก่
5 Servings, Prep Time: 3 Minutes, Total Time: 3 Minutes

Tips and Techniques

For kids and those who are not so fond of spicy sauces, sweet dark soy sauce is served with the chicken instead of this sauce.

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