Thai Chicken in Gravy with Rice (Khao Nha Kai)
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4-6 people
- Oil for frying
- 30g/1oz garlic, finely chopped
- 30g/1oz. coriander roots, finely chopped
- 30g/1oz. piece of ginger, finely chopped
- 900g chicken thigh, skinless, cut into bite sized pieces
- 250g/8.ozs snow peas
Gravy
- 150ml/5flozs. or 2/3 cup soy sauce
- 150ml/5flozs. or 2/3 cup water
- 30g/1oz. sugar
- 30ml/1floz. Chinese rice wine
- 15ml/0.5floz. dark soy sauce
- 15ml/0.5floz. oyster sauce
- 1/2 teaspoon white pepper
- 2 tablespoons cornflour mixed with 4 tablespoons cold water to form a slurry
- 1 egg per person
- Steamed rice, sliced red chilli (large or small depending on your chilli tolerance) and spring onions to serve
Note: I usually start steaming the rice before I start making the chicken because the chicken is really quick and easy. I also place the Chinese sausage on top of the rice while it cooks so that it steams and heats through.
Step 1 - Mix up the gravy ingredients together in a jug to help you measure it (soy sauce, water, sugar, Chinese rice wine, dark soy sauce, oyster sauce and white pepper). Then fry the garlic, coriander roots and ginger in a large saucepan for a minute or two. Then add the chicken and brown the pieces for a couple of minutes stirring.
Step 2 - Add the gravy ingredients and bring to a boil and simmer for 10 minutes turning occasionally to coat the chicken. With 1 minute to go, add the snow peas. Then turn to low heat and push the chicken and snow peas to one side and stir in the cornflour into the liquid and stir and allow to thicken the sauce. While the chicken is cooking, you can also fry the eggs.
Step 4 - Serve the rice, chicken and gravy with the sliced Lup Cheong, spring onions, fried egg and chilli. It's heavenly!