Kow Man Guy
chicken rice

ingredients soup:

400 gr rice
1 chicken
12 cloves garlic
3000 ml water
1000 ml chicken stock (see recipe)
1 tsp black peppercorns
6 coriander leaves
5 tbsp nam pla (fishsauce)
4 tbsp kecap asin (light soy sauce)
3 tsp palmsugar
2 tbsp rice vinegar
1 tbsp salt
1 daikon radish / rettich

Ingredients sauce:
4 cm ginger
2 tsp black bean sauce
1 tbsp salt
1 tsp palmsugar
2 tsp vinegar
4 rawits (small chillies)
3 garlic cloves


cucumber slices
tomatoes slices

Clean the chicken. Cut the radish/rettich into slices. Heat in a pan the water and add the chicken stock. Pound the garlic, the peppercorns and the coriander leaves into a paste and add it to the pan. Then add the nam pla, the kecap, the sugar, the salt, the rice vinegar, the radish/rettich and cover the pan. Then add the chicken and let it simmer covered for 90 minutes.

Laddle 1500 ml of the soup into a pan and then add the rice. Cook the rice slowly until the soup is absorbed and the ric is cooked through. Remove the chicken and let in drain. then cut the chicken into pieces. Serve it with the rice and chicken on a plate with a bowl of soup next to it and a small bowl with the sauce. Garnish the dish with slices of tomatoes and cucumber

preperation/method sauce:
Pound the ginger, the garlic, the sugar, the salt and the rawits into a paste. Stir in the black bean sauce and the vinegar to form the sauce.
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