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Thai chicken rice, or khao man gai, is similar to Hainan chicken rice in that it’s a one-dish meal: chicken, rice and a clear broth made from the bones of the bird. The big difference is in the accompanying dipping sauce. Hainan chicken rice is served with a trio of sauces: ginger, chilli and sweetened soy sauce. Khao man gai comes with only one, which is tangy and on the edge of being too spicy.

泰国鸡肉饭或者说khao man gai与海南鸡肉饭的相似之处在于他们都是一种鸡肉,米饭和由禽类骨头制成的清汤组成的料理。 最大的区别在于附带的蘸酱。 海南鸡饭配三种调味料:生姜,辣椒和甜酱油。 泰国鸡肉饭只配了一种,味道浓郁,略带辛辣。

Thai chicken rice (khao man gai)

(泰国鸡肉饭)



Thai yellow bean sauce, also called soybean paste, comes in bottles – some with a lot of solids and others with most of the fermented soybeans strained out; either is fine. Kecap manis, or Indonesian sweetened soy sauce, can be substituted for the Thai sweet soy sauce.

泰式黄豆沙司(也称为大豆酱)装在瓶中–有些含有很多固体,有些则滤出了大部分发酵大豆; 反正两者都可以。 Kecap manis或者说印尼甜酱油可以代替泰国甜酱油。(译注:Kecap manis 印尼甜酱)



The ingredients for the dish. Photo: Jonathan Wong
For the Thai chicken rice:
350 grams long-grain rice
70 grams glutinous rice
2 pandan leaves
Fine sea salt, as necessary
1 fresh chicken, about 1.2kg
40 gram chunk of peeled ginger
60 grams spring onions
2 garlic cloves, peeled
250 grams daikon (Japanese white radish), peeled
250 grams carrot, peeled
2 Asian cucumbers, sliced
Fresh coriander sprigs
For the nam jim khao man gai dipping sauce:
20 grams palm sugar
30 gram chunk of peeled ginger
1-2 garlic cloves, peeled
10 grams fresh coriander roots
15-20 grams red bird’s-eye chillies
70 grams yellow bean sauce
10 grams Thai sweet soy sauce or kecap manis
10ml-15ml vinegar
5ml fresh lime juice

泰国鸡肉饭的原料:
350克长粒米
70克糯米
两片香兰叶
精制海盐(必不可少的材料)
1只新鲜鸡,约1.2kg
40克大块去皮姜
60克葱
两瓣大蒜去皮
250克萝卜(白萝卜),去皮
250克胡萝卜去皮
两个亚洲黄瓜,切成薄片
新鲜香菜枝
蘸酱原料:
20克棕榈糖
30克去皮姜块
一至两瓣大蒜去皮
10克新鲜的香菜根
15-20克红鸟瞰辣椒
70克黄豆酱
10克泰国甜酱油或kecap manis(印尼甜酱)
10至少15毫升醋
5毫升鲜青柠汁

1 Put the long-grain and glutinous rice in a bowl and wash in several changes of water, until the water is almost clear. Drain through a fine-mesh colander shaking off as much water as possible. Leave to air-dry, occasionally stirring the rice, while preparing the other ingredients.

1将长粒米和糯米放在碗中,并用几倍的水冲洗,直到水几乎清澈为止。 通过细网漏勺沥干水分,尽可能多地沥干水分。 晾干,准备其他配料的同时偶尔翻拌大米。



(译注:鸡油饭在东南亚各国是相当受欢迎的一道餐点,制作原料主要有茉莉香米、鸡油等。在泰国, 更是把它当早点, 午餐, 晚饭, 还可一路吃到当宵夜· 这煮鸡∕烫鸡/浸鸡 的手法, 各家不同, 不在此赘述, 在此想说得是饭和蘸酱· 虽说泰式鸡油饭是由海南华侨引进, 但时至今日, 它的煮制方法和所用材料皆已受到泰式饮食文化的影响。)



4 Render the chicken fat. Add about 30ml of water to the pan holding the fat and tail. Place the pan over a medium-low flame. When the water starts to simmer, lower the flame and cook until the fat liquefies. Remove the solids from the pan.

4提取鸡油,向盛有带脂肪和尾部鸡肉的锅中加入约30毫升水。将锅放在中低火上。当水开始沸腾时,降低火焰并煮至脂肪液化。 从锅中取出固体。



5 Make the sauce. Roughly chop the palm sugar, ginger, garlic, coriander roots and chillies then put them in a food processor or blender (or use an immersion blender). Chop the ingredients to a rough paste, then add the yellow bean sauce, sweet soy sauce, vinegar and lime juice. Blend to a rough purée then taste for seasonings and correct, if necessary. Add about 25ml of hot water (or some of the simmering chicken broth) to thin out the ingredients to a dipping sauce consistency.

5做酱。将棕榈糖,姜,大蒜,香菜根和辣椒大致切碎,然后将它们放入食品加工机或料理机中(或使用浸入式搅拌器)。将成分打碎成糊,然后加入黄豆酱,甜酱油,醋和青柠汁。混合成粗泥,然后调味,必要时可以做出调整。加入约25毫升的热水(或一些煮沸的鸡汤),稀释配料,直至蘸酱稠度。

6 Pour 25 grams of the rendered chicken fat into a skillet and heat over a medium flame. Add the rice and 1½ tsp of salt. Stir constantly until the rice grains are coated with the fat, then transfer to a rice cooker. Cut the pandan leaves into 10cm lengths, tie them into a knot and add them to the rice. Add 520ml of the chicken broth to the rice cooker.

6将25克提取出的鸡油倒入煎锅中,并用中火加热。 加入米饭和1.5茶匙盐。 不断搅拌直到米粒上涂有鸡油,然后转移到电饭锅中。 将香兰叶切成10厘米长,打成一个结,然后放入大米中。 将520毫升鸡汤加到电饭锅中。

7 Place the whole chicken legs, the whole bone-in breast and the wings into the rice cooker, on top of the rice. Turn it on and let the ingredients steam until done.

将整个鸡腿,整块鸡胸肉和鸡翅放入电饭锅中,放在大米上。将食材蒸熟。



8 Cut the daikon and carrot into two-bite chunks and add them to the remaining chicken broth. Simmer until tender.

8将萝卜和胡萝卜切成小块,然后加入剩余的鸡肉汤中。小火煮软。



12 Taste the chicken soup and add salt, if necessary. Stir several fresh coriander sprigs into the soup before ladling it into the bowls and serving with the chicken and rice.

12品尝鸡肉汤,必要时加盐。将几个新鲜的香菜小枝搅入汤中,然后将其盛入碗中,然后与鸡肉和米饭一起食用。