Sliced ginger about 1/2 cup (30-50g) or chopped ginger 3-5 tablespoons (I used the thigh meat but you can use white meat if you prefer) Who knows, this might become another one of your comfort foods.Ĭut up chicken meat to a bite size 1 lb. It’s simple and easy, but the flavor is just so well worth it and then you’ll have another recipe for chicken and rice that will take only 15 minutes to cook. The Bangkokians eat this dish mostly for lunch and maybe dinner.Įven if this dish is a debut to you, I encourage you to try to make it. This is not a breakfast item like Hainanese Chicken and Rice, Khao Man Gai, the other chicken and rice dish version which is more popular all over my country and in other countries. Before you know it, the whole plate is empty. You taste the burst of extra spice from the chili, then cool your tongue down with the cucumber. The sesame oil aroma really makes your mouth water. Hot steaming white rice, dark gravy full of chicken essence, and hints of garlic and ginger. It is a one plate dish, simple but full of nutrients your body needs. However, there are many, many vendors selling this dish and you can find them at the food courts in the malls in Bangkok. I’m sure, they at the least would have heard that name if they never taste it. You can ask people who came from Bangkok, if they know “Khao Na Gai?” The name variation is only Khao Rad Na Gai or Khao Nah Kai Khao=rice, (or Rad=pour) Na=topping (Remember Rad Na recipe?), Gai=Chicken. It isn’t that popular here in the US, but it’s the dish that most Thai people would know about, if it’s not their favorite already. This restaurant doesn’t have a place to park but it’s still packed around lunch time and dinner time every day, and on every table you will see this chicken in gravy over rice or noodles. The original restaurant that served this particular version until it became famous is the Poonlert Restaurant (Lo Nga Thin Chao Kao). It’s one of the old-fashioned Thai-Chinese dishes that is very well known by many generations of Bangkok’s residents. I’m not sure if the recipe that I’m about to give you is the recipe that’s served all over Thailand or only in Bangkok, because I’ve never eaten this dish outside of Bangkok. So the variety of chicken and rice dishes is beyond one person’s capacity to collect them all, in my opinion. There are not only so many ways to cook chicken and rice but also many different cuisines preparing them quite differently. The notable rat na (including Pad See Ew) areas in Bangkok such as Tanao road in Phra Nakhon near Giant Swing and Bangkok City Hall, Wang Burapha near Thieves' Market and Saphan Lek, Sam Yan neighborhood in Pathum Wan, or Yaowarat neighborhood in Chinatown.I think if you look in the “comfort food” arena and try to find the most popular ingredients there, I bet that chicken and rice would find their way on the top ten list. Diners themselves cut the fat noodles, which were large and circular, as they ate. Originally, rat na in Thailand was made with a little extra sauce and covered with a banana leaf. Teochew people (Chinese people native to the Chaoshan region) began cooking and selling it to working-class people and its popularity spread to Thailand. Rat na was originally cooked in China, prepared only in high-end restaurants where it became very successful. In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute. There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles ( mi krop), with the sauce poured on to soften them. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar), and ground dried chillies on the dish. It is seasoned with sweet soy sauce, fish sauce, sugar, and black pepper. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan ( Thai: คะน้า RTGS: khana). The name of the dish is pronounced in Thai colloquial speech. Rat na ( Thai: ราดหน้า, RTGS: ratna, pronounced literally: 'topping'), also written rad na, is a Thai-Chinese noodle dish. Shahe fen, meat ( chicken, beef, pork) or seafood or tofu, sauce ( stock, tapioca starch or cornstarch), soy sauce or fish sauce For the Lao version of the dish, see lard na.
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