Kaho Tom Gai
|Uncooked rice||100 Gram|
|Vegetable oil||15 Milliliter|
|Garlic||15 Gram, chopped|
|Ginger root/Ginger||15 Gram, finely sliced|
|Chicken||200 Gram, cut into 1 cm cubes|
|White pepper powder||1 Teaspoon|
|Fish sauce||45 Milliliter|
|Onion||50 Gram, finely sliced|
|Coriander leaves||15 Gram, chopped|
|Spring onions||15 Gram, chopped|
|Fried noodles||1 Cup (16 tbs) (Fried Crisply, For Garnish)|
|Fresh red chilies||2 , finely sliced, diagonally (For Garnish)|
Wash the rice and place in a pan with water, and bring to a boil.
Reduce heat and allow to simmer, adding a little water periodically, if necessary, till the soup reaches a thick, porridge-like consistency and there is approximately 1.5 litres of rice soup.
Meanwhile, in a large non-stick pan, heat the oil and stir-fry the garlic and ginger.
When the garlic turns golden, add the chicken cubes, white pepper powder and the fish sauce.
Stir-fry until the chicken is cooked.
Add the chopped onion, the rice and all the liquid and mix well.
Cook for a few more minutes.
Lastly, stir in the chopped coriander and spring onions and remove from heat.
Garnish with the fried crispy noodles and the diagonal slivers of red chillies.