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2. Thai Jasmine Rice
is usually consumed as dry-cooked rice. It is best for such dishes as fried rice or Hainanese chicken rice (Khao Mun Gai) as it is aromatic, tender, and fluffy with separate grains.

Hainanese Chicken Rice (Khao Mun Gai)
Hainanese Rice
- 400 g Dok Bua Brand Thai Jasmine Rice
- 3 ? cups coconut milk cups chicken stock
- 1 teaspoon salt
- 4 cloves garlic, chopped
- 4 tablespoons chicken fat
- 3-5 pandan leaves, washed

Wash Dok Bua Brand 100% Thai Jasmine Rice and leave to drain. Put rice in cooking pot and add chicken stock, salt, garlic, pandan leaves, and chicken fat. Mix well then cook until the rice is done.

Hainanese Chicken
- 1 whole chicken, thoroughly cleaned
- 1 teaspoon salt
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- Sufficient amount of chicken stock (to cover the chicken in the pot)

  1. Rub salt all over the chicken and leave for 15 minutes
  2. Boil chicken stock then lower the heat. Add chicken, breast-side down. Simmer for another 30 minutes. Carefully remove chicken without tearing the skin. Plunge the chicken into cold water. Remove from water and leave to dry.
  3. Boil the chicken stock again then add the chicken to simmer for another 30 minutes. Plunge the chicken into cold water. Remove from water and leave to dry.
  4. Boil the chicken in the same chicken stock again. Turn off the heat and leave the chicken in the stock for 15 minutes. Remove the chicken leave to cool at room temperature. Mix sesame oil and soy sauce then sprinkle all over the chicken. Chop chicken into bite-size pieces and put on serving plate. Served with Hainanese Rice made from Dok Bua Brand Thai Jasmine Rice and dipping sauce.
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