Thai Ginger-Poached Chicken & Crispy Garlic Rice
with Spicy Cucumber Pickles & Scallion Broth
- Soy
- Wheat
- Sesame
- Peanuts
- Milk
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Bangkok, Thailand, straight to your kitchen. The Time Out team selected this recipe and tells us about one of their favorite places to visit. “Wang Lang Market on Phran Nok Road is a sprawling maze of alleys on the Thonburi side of the Chao Phraya River, where workers from Siriraj Hospital, students from Thammasat University, and local families have been eating together for generations, grabbing papaya salad from Som Tam Sida, pork skewers off the grill, and coconut ice cream from vendors who’ve been there for decades, all for a few baht. It sits directly across the river from the Grand Palace, yet most tourists walk right past it. This dish, know as khao man gai, is comprised of poached chicken over fragrant jasmine rice and is served with a warm scallion broth. It’s one of Bangkok’s most quietly beloved dishes. The spicy cucumber pickles cut through the richness exactly the way Bangkok street food always does: sharp, bright and perfectly calibrated.”
Ingredients
1 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
3 clove
Garlic
2 unit
Mini Cucumber
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Half Chicken
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 thumb
Ginger
1 unit
Chili Pepper
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Pat chicken* dry with paper towels. Using a sharp knife, at each of the leg joints, carefully make 1-inch cuts through the skin just into the meat (don’t cut through!). Place chicken, skin side up, in a medium pot (large pot for 4 servings) with enough water to cover by 2 inches.
Thinly slice ginger crosswise. (TIP: It doesn’t need to be perfect and no need to peel; you’ll just use it to season the poaching liquid.) Add to pot with chicken along with half the soy sauce.
Cover pot and bring to a boil over high heat. Once boiling, reduce heat to medium; simmer, covered, until chicken is cooked through, 20-30 minutes.
Transfer chicken to a cutting board; season with salt and pepper. Tent with foil to keep warm; set aside until ready to serve.
While chicken cooks, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, peel and mince garlic. Trim and halve cucumbers lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter lime. Thinly slice chili, removing seeds for less heat. Trim and cut scallions into 2-inch batons. Roughly chop cilantro. Roughly chop peanuts.
Heat 2 tsp oil (4 tsp for 4 servings) in a small pan over medium-high heat. Add garlic and cook until browned and crispy, 1-2 minutes. TIP: Tilt pan to pool the oil and submerge the garlic so it browns evenly. Watch carefully as it can burn quickly! The garlic will continue to brown and crisp once removed from the oil, so remove from pan a bit earlier than you think.
Transfer crispy garlic to a paper-towel-lined plate; set aside until ready to use in Step 6. Reserve garlic oil in a small heatproof bowl.
In a medium bowl, combine cucumbers, half the chili, 1 tsp sugar, and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings), and a squeeze of lime juice. Refrigerate until ready to serve.
To bowl with reserved garlic oil, add garlic-ginger scallion paste, remaining chili, and remaining soy sauce. Stir and set aside until ready to serve.
Once chicken is cooked, reserve 2 cups poaching liquid (4 cups for 4 servings); strain ginger and discard. Return reserved liquid to pot used for chicken.
Bring liquid to a boil over high heat. Add scallions and stock concentrate; cover and cook until scallions are tender, 5-8 minutes.
Add half the cilantro and a squeeze of lime juice (big squeeze for 4); taste and season with salt and pepper. Divide broth between bowls.
To pot with rice, add crispy garlic and 1 TBSP butter (2 TBSP for 4); fluff with a fork.
Divide rice, chicken, and spicy cucumber pickles (draining first) between plates in separate sections. Top chicken with as much sauce as you like. Sprinkle with peanuts, crispy fried onions, and remaining cilantro. Serve with scallion broth and remaining lime wedges on the side.
TIP: Carve the chicken using your sharpest knife (use a carving knife if you have one!). First, cut the skin near the thigh to expose the joint. Cut through the joint, removing the leg from the carcass. Cut the joint between the thigh and drumstick, separating the two. (Use the heel of your blade—near the handle—for the most force and stability.) Cut off the wing. Then, starting at the neck end, cut along the breastbone. Angle your knife and cut against the rib cage to remove the breast. Slice breast meat crosswise.
