Description: The dish — whose Thai name, khao man gai, translates word for word as “rice fat chicken” — would be nothing without the oily slick that rises to the top of the poaching liquid and is skimmed off and reserved for cooking the rice. The grains are soaked in it, given a dose of sesame oil, then steamed in a suffusion of crushed ginger, garlic and cilantro.
Required Ingredients:
*Chicken
*Rice
*Spices
Instructions:
1. Pierce it with a fork
2. Add salt and pepper
3. Grate it
4. Add the seasoning
5. Cook the rice
6. Mix it
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