Ingredients

  • Serves 2 people
    • 250 g Chicken Thigh, skinless
    • 2 teaspoons Sweet Dark Soy Sauce 

    • 1 ½ tablespoon Light Soy Sauce 

    • 1 tablespoon Sesame Oil 

    • 10 g Garlic, roughly grounded 

    • 2 stalks Coriander Root, roughly grounded 

    • ½ teaspoon White Peppercorn, roughly grounded

    • 25 g Ginger, sliced 

    • 1 tablespoon Shaoxing Wine 

    • 1 teaspoon Sugar 

    • 2 tablespoons Cornstarch 

    • 240 ml Chicken Stock 

    • 1 tablespoon Vegetable Oil + to fry egg

    • Cooked Rice to serve

    • Long Green Chili, sliced to serve

    • Chinese Sausage, sliced & fried to serve

    • Fried Egg to serve

    • Spring Onion, sliced for garnish
Khao na Gai (Thick Chicken Stew with Rice)
Recipe Courtesy of
Phol Tantasathien

Khao na Gai (Thick Chicken Stew with Rice)

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An extremely popular, tasty, simple and old fashioned Thai-Chinese recipe with chicken in thick brown sauce over rice.
  • Easy
  • 60 min
  • 30 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 60 min
  • 30 min
  • 10 min

Directions

  1. Marinate chicken

    • Cut chicken into small dices and marinate with sweet dark soy sauce, light soy sauce and sesame oil for 30-60 minutes.


  2. Prepare grounded paste and ingredients

    • Roughly ground the garlic, coriander roots and white peppercorns and set aside.

    • Slice Chinese sausage and fry in low heat and set aside. 

    • In the same oil, fry 1 egg and set aside when done.



  3. Prepare chicken stew

    • In another pan, heat oil and fry the grounded paste. 

    • Add sliced ginger, stir for 1 minute.

    • Add marinated chicken along with Shaoxing wine to cook until the chicken pieces turn darker in color.

    • Mix cornstarch with 1 tablespoon of water, stir and set aside. 

    • Add chicken stock to the stew, stir well and season with sugar. 

    • Add corn starch mixture to the stew, stir well. 

    • Turn off the heat.



Plate and Serve!

  • Serve the stew with cooked rice, fried Chinese sausage, fried egg and sliced green chilies.

  • Garnish with spring onions.

Plate and Serve!
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    Ingredients
    • Serves 2 people
      • 250 g Chicken Thigh, skinless
      • 2 teaspoons Sweet Dark Soy Sauce 

      • 1 ½ tablespoon Light Soy Sauce 

      • 1 tablespoon Sesame Oil 

      • 10 g Garlic, roughly grounded 

      • 2 stalks Coriander Root, roughly grounded 

      • ½ teaspoon White Peppercorn, roughly grounded

      • 25 g Ginger, sliced 

      • 1 tablespoon Shaoxing Wine 

      • 1 teaspoon Sugar 

      • 2 tablespoons Cornstarch 

      • 240 ml Chicken Stock 

      • 1 tablespoon Vegetable Oil + to fry egg

      • Cooked Rice to serve

      • Long Green Chili, sliced to serve

      • Chinese Sausage, sliced & fried to serve

      • Fried Egg to serve

      • Spring Onion, sliced for garnish
    Nutrition
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