Thai Chicken Rice Sauce ｜泰式海南雞飯醬做法 (Nam Jim Khao Man Gai)
這個泰式海南雞飯醬，是整道菜的靈魂。源自海南人移民，再融合泰國風味，每一個家庭都有自己的版本。這是我在英國常做的版本，用簡單材料，也可以煮出家鄉味。This Thai chicken rice sauce is truly the soul of the dish. Rooted in Hainanese cuisine and shaped by Thai flavours, every household has its own variation. This is my go-to version in the UK, using accessible ingredients while keeping the taste of home.
Ingredients
- 1 tbsp. 薑 Ginger
- 1-2 tbsp. 南薑 / 手指薑 Galangal / Finger root
- 1-2 芫茜根 Coriander roots
- 1 each. 紅及綠辣椒 Red & green chillies
- 2 tbsp. 庶糖 / 椰糖 Cane sugar / Palm sugar
- 1 tbsp. 豆醬 Fermented soybean paste
- 2-3 tbsp. 中式甜麵豉醬 Soybean paste or Miso paste
- 20-30 ml. 雞湯 Chicken stock (自行調節）
- 1-2 tsp. 檸檬汁 / 醋 Lemon juice / Vinegar
- 1 tsp. 浸漬醋汁 Pickled vinegar 1
Instructions
- 將薑、南薑（或手指薑）、芫茜根和辣椒切碎或輕輕搗碎 ｜ Finely chop or lightly pound ginger, galangal (or finger root), coriander roots and chillies
- 加入豆醬和麵豉醬拌勻 ｜ Add fermented soybean paste and miso paste, mix well
- 加入庶糖或椰糖，攪拌至溶解 ｜ Add cane or palm sugar and stir until dissolved
- 倒入雞湯，調整至喜歡的濃稠度 ｜ Add chicken stock to loosen the sauce to your desired consistency
- 加入檸檬汁或醋，以及少量浸漬醋汁提味 ｜ Add lemon juice or vinegar, plus a little pickled vinegar for brightness
- 試味，調整甜、酸、鹹平衡，即可享用 ｜ Taste and adjust the balance of sweet, sour and salty
Video
Notes
Yves Tips~
- 不要打得太滑，保留少少顆粒感更有泰國風味 ｜ Do not blend too smooth, a slightly coarse texture gives a more authentic Thai feel
- 雞湯是關鍵，能令整個醬汁更圓潤 ｜ Chicken stock is key to a more rounded flavour
- 酸味可按喜好調整，青檸或白酒醋都適合 ｜ Adjust acidity to taste, lime juice or white wine vinegar both work well