Dinner · Southern Thai · 20 min
Khao Mun Gai Pak Tai (Southern Thai-Style Poached Chicken Rice)
- Calories
- 683
- Protein
- 58g
- Carbs
- 69g
- Fat
- 19g
Ingredients
- 200.6 g boneless skinless chicken breast
- 15 g fresh ginger
- 2 sprig fresh cilantro
- 177.5 g long-grain white rice
- 10.7 g sesame oil
- 192.8 g broccoli
- 16.8 g fermented soybean paste
- 9.3 g sugar
- 1 tbsp lime juice
- 1 each bird's eye chili
Method
- 01In a medium pot, bring 3 cups of water to a gentle simmer with half of the smashed fresh ginger and cilantro roots.
- 02Add the raw chicken breast and gently poach for 12 to 15 minutes until tender and cooked through to an internal temperature of 165°F (74°C). Remove chicken, let rest for 5 minutes, then slice thinly.
- 03Steam the chopped broccoli florets over simmering water for 3 to 4 minutes until vibrant green and tender-crisp.
- 04Make the dipping sauce: in a small bowl, whisk together the fermented soybean paste, palm sugar, lime juice, remaining minced ginger, and finely minced bird's eye chili until the sugar dissolves.
- 05Fluff the cooked white jasmine rice and mound onto a plate. Arrange sliced poached chicken and steamed broccoli alongside.
- 06Drizzle sesame oil over the chicken and rice, garnish with fresh cilantro leaves, and serve with the dipping sauce on the side.
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