Thai Ginger Chicken And Rice Food

THAI GINGER CHICKEN (GAI PAD KING)

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

THAI GINGER CHICKEN AND RICE

Steps:

• Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with 1/2 teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.
• Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens.
• Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.

ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY

Steps:

• Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
• In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
• Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
• Fluff rice and serve with the chicken and the scallion sauce.
• Enjoy!

KHAO MAN GAI THAI CHICKEN AND RICE (HEALTHY VERSION)

Steps:

• Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
• Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
• Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
• Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.
• Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
• Pour sauce into a pot over medium heat. Simmer for 5 minutes.
• Slice chicken and serve over rice, with sauce alongside.

ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE

Steps:

• Chicken and rice:
• Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
• Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
• Sauce and assembly:
• While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
• Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
• Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

ONE PAN GINGER CHICKEN AND RICE

Steps:

• Season chicken generously with salt and pepper.
• Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
• Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
• In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
• Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
• Combine the soy sauce and rice vinegar and set aside.
• Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.

THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING

Steps:

• In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
• Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
• Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
• Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
• Serve at once with steamed jasmine rice.

THAI GINGER RICE

Steps:

• Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
• Let the mixture grill for a minute and add the raw rice.
• Add the chicken stock mixed with water and let the rice cook.
• Make sure to add water if the rice is not cooked enough.

THAI CHICKEN AND RICE SOUP - KAO TOM GAI

Steps:

• In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
• Marinate chicken in lime juice/salt for about 5 minutes.
• In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
• Cook, stirring for 10 minutes or so.
• In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
• Serve.

THAI GINGER CHICKEN

Steps:

• Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
• Heat the remaining oil in a large saucepan over medium heat.
• Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer.
• Add the reserved cilantro mixture, the remaining salt, and the chicken.
• Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
• Serve over the rice.