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Thai   -   Chicken With Ginger Brown Bean Sauce (Kao Mun Gai)   adapted from Real Thai

  • 4 Pounds Chicken -- chopped
  • 5 Sprigs Cilantro
  • 1 Teaspoon Salt
  • 1/4 Cup Brown Miso
  • 2 Tablespoons White Vinegar
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Sugar
  • 1 Tablespoon Ginger -- finely chopped
  • 2 Teaspoons Garlic -- finely chopped
  • 1 Medium Green Chile -- chopped
  • 3 Cups Jasmine Rice -- cooked
  • 1 Tablespoon Garlic -- finely chopped
  • 3 Whole Green Onion -- chopped
Directions Add chicken, cilantro & salt to a stock pot. Cover chicken with 3 inches of water. Boil, reduce heat and simmer 40 minutes. Combine the sauce ingredients (down to but not including rice). set aside.
Place rice on plate, top with chicken, top with brown bean sauce, top with garlic and green onions. You are left with 3 cups of chicken stock which you can serve as a side, or use in another recipe.
Serves 6
Time to Make 0:00

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