Super easy, just leave it to the rice cooker! Enjoy early summer♡ "Authentic Khao Man Gai" recipe using seasonal coriander

Hello. I am Ayumi Nakaganji, a chef.

Do you like coriander? Its unique aroma means that some people either love it or hate it, but I love it.

It's the season for coriander right now, and fresh, green ones are being sold at low prices. The defining feature of coriander at this time of year is that it has large roots.

This time, we will introduce a recipe for the classic Thai dish "Khao Man Gai," which uses this root.

Don't throw it away! Coriander roots have many uses

We'll be using the roots of the photos. Don't you usually throw them away?

In Thailand, it is a versatile and convenient ingredient, with the roots sometimes being sold in bundles just.

You can mash it and add it to curry paste or soup (this is the authentic way to use it!), or if the root is tough and not too thick, it's also delicious when made into fritters.

Image: Ayumi Chuganji

Due to Thailand's hot image, it is often thought of as a summer vegetable, but the midsummer sun is too strong for coriander, so it is surprisingly not available in the summer.

Even if coriander is sold in the summer, it usually doesn't have the roots attached, so we recommend freezing the roots of coriander purchased in this season.

Using the root makes it authentic! Enjoy "Khao Man Gai" at home

"Khao Man Gai" is a Thai chicken rice. If you add coriander root, it will taste more authentic! It's a recipe that is not difficult at all.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Rice・・・1.5 cups
Chicken thighs・・・250g
Ginger (thinly sliced)・・・4 pieces
Garlic...1 clove
Coriander (from root to leaves) - 2 bunches
Salt...1/4 teaspoon
Chicken stock powder (granules)...1/2 teaspoon
Fish sauce・・・1/2 teaspoon
■ Sauce
White onion (finely chopped) - 5cm
Ginger (chopped)...1 teaspoon
1 teaspoon coriander stems (chopped)
1.5 tablespoons sweet soy sauce (such as sashimi soy sauce)
Miso...1 teaspoon
Sugar...2 teaspoons
Lemon juice...1 tablespoon
Vinegar...1 teaspoon
Water...2 teaspoons
Sliced chili peppers (optional) - appropriate amount

<How to make>

(1) Wash the rice and soak it for 30 minutes. Peel the garlic and crush it with a knife. Cut off the stems of the coriander, wash the roots thoroughly, and pound them with a rolling pin (to bring out the aroma). Remove excess fat from the chicken thighs, cut them to an even thickness, rub in salt, and leave for 10 to 30 minutes. Mix the sauce ingredients in a bowl.

Image: Ayumi Chuganji

(2) Place the rice in the inner pot of the rice cooker, add the chicken stock powder and fish sauce. Add water up to the 1.5 cups line and mix. Add the chicken thighs (skin side up), garlic, ginger, and coriander root and cook on normal heat.

Image: Ayumi Chuganji

(3) Once the rice is done, remove the chicken and ginger, cut the chicken into bite-sized pieces, and mix the garlic into the rice without removing it.

(4) Place the chicken thighs on top of the rice in a bowl and garnish with the sauce from (1) and coriander leaves.

When you make it, the room will be filled with a wonderful exotic aroma. The sauce is also delicious when poured over steamed chicken or boiled pork. It's also recommended for chilled tofu!

Please give it a try. (Text by Ayumi Nakaganji)
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