Once the chicken is cooked, remove and let it cook down. Check chicken is cooked before removing the chicken. Turn the chicken over to the other side halfway through the cooking time. The time may vary depending on the chicken size, amount of water in the pot, type of cooktop and heat. Simmer and poach the chicken for 45-60 minutes.
Once boiling, gently add the whole chicken. Add the spring onions, ginger and white peppercorns. Add 1 teaspoon of salt and 1 teaspoon of rock sugar.
#Chicken conji skin#
Peel the sweet potato skin and then cut into small bite pieces.įill a large pot with 1.5 litre of water. Then marinate with 1 tablespoon of light soy, 1 tablespoon of Chinese cooking wine (leave this out if you don't have a bottle), 1 tablespoon of sesame oil, 1 teaspoon of starch, a dash of salt and ground white pepper. Reserve this to flavour the congeeĬut and mince the chicken fillet. Cut the other half ginger into thin slices, then thin strips. Cut the green section into small pieces to flavour and to garnish the congee.Ĭut half of the ginger into smaller size and lightly bruise, which will be used to flavour the stock. Lightly bruise the white sections, which will be used to flavour the stock. As they do, they will make the soup spicier with the dried chili flakes, change the acid balance with the chili spur in vinegar, add some taste with the vegetables and a little crunch and zing with the crispy onions and fresh ginger accordingly.Cut and separate the spring onions between the white and green parts. The person eating the soup can add as little or as much of each as they like. Place all these into small condiment bowls to serve with the soup.Īdjusting taste between salt, savory, sweet, acid and spiciness is the foundation of Thai food and in this dish, that balance is left up to the person eating it. Separate the celery leaves from the stems and chop roughly.Īlso prepare a small number of dried chili flakes and crispy onions. Peel and slice the fresh ginger into thin sticks. Serve Khao Tom with a Selection of Tasty Condiments Step 4 Preparing the CondimentsĬut the spur chili into thin slices and place into a small condiment bowl along with some white vinegar.Ĭut up the spring onion tops into small rings. If using leftover rice, add to a saucepan with a little chicken stock and reheat, stirring and cooking for about 5 minutes to incorporate flavor then proceed with the recipe steps below. Stir frequently but gently to help avoid the rice sticking to the bottom of the saucepan. It is hard to describe the correct consistency but you don’t want it too stodgy nor too liquid either – watch the video for an idea. Monitor during the cooking process and add more stock or water to adjust the soup for consistency. Bring to a simmer for about 20 minutes until the rice is just a little soft but still retains some bite. Take your long grain rice and place it in a pan with chicken (or vegetable) stock and water to dilute the stock if it is salted. Obviously, if you have leftover rice then skip this step.
#Chicken conji how to#
Palm Sugar How to Make Khao Tom Gai Step by Step Step 1 Cooking the Rice Apparently congee dates back over 4,500 years to the reign of the god-like Yellow Emporer and medicinally in Chinese medicine for at least 2,000 years. I’m not poking fun at the Chinese though because they were probably the people who invented congee. Also, use a little less chicken stock without added water to boost taste but otherwise super easy.ĭon’t go skimping the condiments either – they really add a huge amount to your enjoyment – I promise!ĭon’t confuse Khao Tom Gai with the Cantonese congee or Jook, called in Thailand Jok – the joke will be on you if you do! But then again you might like it. You’ll need to cook for a shorter time as your rice is already cooked. It’s a great soup to cook to use up leftover rice too. Filling, warming, comforting and the all-important TASTY!! It’s not fair because made properly, it can be an amazing soup. There again if chicken noodle soup is your thing then try our Wonton version – seriously good stuff there!Īnyway Khao Tom deserves your attention and at least a try. Gentle on the stomach but otherwise definitely unexciting. Rice soup with chicken is a bit like the chicken noodle soup – in your mind, attached to the stuff you have to eat if you are hospitalized or sick. Rice Soup with Chicken & Condiments – Khao Tom Gai Why You Should Make this Khao Tom Chicken Congee Recipe
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