Khao Mun Gai (ข้าวมันไก่) or Gai Tod (ไก่ทอด) Chicken over Garlic Ginger Rice- Quick , Paleo, and Vegan friendly Version

Khao Mun Gai is one of the favorite dishes growing up. I have attempted to recreate this dish from my memories as a young girl watching my father make this remarkably traditional dish. My attempts to recreate Khao Mun Gai was further refined tasting’s Birdie’s mom Khao mun Gai Tod using Brown’s Fried Chicken, it so reminiscent of my dad’s recipe. Here is my super quick easy version that would take about 20-30 mins to make: The Chicken 1  whole                      Chicken( takes longer to make), or 1  whole                      Roasted chicken ( I love rotisseries chicken from Costco),or 6-8 pieces                    Fried chicken ( my preference: Popeyes mild chicken) or 1 bag                           Gardein Mandarin Crispy Chick’n ( cooked as direct but don’t add the sauce) If you decide you want to make your chicken, you want to get a very large pot and add the following, several mashed garlic, green onion, some ginger slices, crushed black or white pepper, and use either salt or fish sauce to season.  Place your whole chicken in the pot and add as much water to cover the chicken. Cook at low to Medium heat, as high heat will damage the skin.  Once the chicken is cook, quick place it a bath of ice water to help stop the cooking of the chicken.  You can use the chicken broth to cook your rice or you can add winter melon and serve as a side dish.   The Sauce 3 tbsp                           minced garlic 3 tbsp                           minced ginger 2 tsp                             black soy sauce ¼ cup                           vinegar ¼ cup                           sugar 3 tbsp                           black bean sauce or soy bean paste 1 tsp                             lime juice( fresh) 1                                   birdeye chili (optional) Traditional way is to use a mortar pestle and start with crushing the chili, then add the garlic & ginger, add the bean sauce, black soy sauce, add the sugar, and lime.   Last stir in the vinegar. Quick way is to place all the ingredients in a blender and blend away. The Rice 4 cups                           rice, uncooked 6 cups                           chicken stock, or water 1 tsp                             salt 3 tbsp                           garlic 2 tbsp                           coconut oil or olive oil 2-3 slices                     ginger On medium heat add the oil and garlic in a sauce pan or wok, once the garlic turns a light gold add the ginger, salt, and uncooked rice. Once some of the rice is a little toasty and opaque, place the mixture in your rice cooker and add the broth or water and turn on the rice cooker as normal.  Accompanies Cucumbers, slices Topped with Cilantro, chopped Chicken broth soup    Paleo tip: If you are getting bored of replace rice with cauliflower rice, try dicing up cucumber instead as cucumber goes really well with this dish. Vegan tip:  A lot of my non-vegetarian loved the Gardein chick’n sub and didn’t even realize it wasn’t chicken.  This sauce goes great with cucumbers but also try jicama, I really like the crunch.  Enjoy, Tia