dinner

Khao Mun Gai Pak Tai (Southern Thai-Style Poached Chicken Rice)

Name: Khao Mun Gai Pak Tai (Southern Thai-Style Poached Chicken Rice)
Ingredients: 200.6 g Chicken breast, raw; 177.5 g Rice, white, long-grain, cooked; 192.8 g Broccoli, raw, chopped; 9.3 g Palm sugar (for dipping sauce balance); 16.8 g Fermented soybean paste (Tao Jiao); 5.6 g Sesame oil (drizzle)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Chicken breast, raw200.6 g

Rice, white, long-grain, cooked177.5 g

Broccoli, raw, chopped192.8 g

Palm sugar (for dipping sauce balance)9.3 g

Fermented soybean paste (Tao Jiao)16.8 g

Sesame oil (drizzle)5.6 g

Instructions

Poach the chicken breast in a pot of gently simmering water infused with smashed ginger and cilantro roots until the internal temperature reaches 165°F (74°C). Remove, let rest for 5 minutes, then slice thinly.

Steam the broccoli until vibrant green and tender-crisp.

Prepare the dipping sauce by whisking together the fermented soybean paste, palm sugar, a splash of lime juice, and finely minced bird's eye chili until smooth and balanced between salty, sweet, and spicy.

Fluff the cooked long-grain rice and arrange it in a deep bowl. Top with the sliced chicken breast and steamed broccoli.

Drizzle the sesame oil over the chicken and serve the dipping sauce on the side. Garnish with fresh cilantro leaves for a bright, herbaceous finish.