Khao Man Gai

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice in cold water 3 times until the water is less cloudy, then drain well. Thinly slice the cucumber, finely mince and grate the aromatics, and set everything out before cooking so the dish comes together smoothly.

   180 g jasmine rice120 g cucumber20 g ginger, sliced3 cloves garlic cloves, crushed2 cloves garlic, finely minced10 g ginger, finely minced10 g ginger, finely grated1 clove garlic, finely grated1 small red chili, finely sliced10 g fresh cilantro leaves
2. 2

   Place the chicken thighs in a medium saucepan with the chicken broth, sliced ginger, crushed garlic, spring onion, and salt. Bring gently to a bare simmer over medium heat, skimming off any foam. Lower the heat so the liquid barely trembles and poach for 12-14 minutes, until the thickest part of the chicken reaches 74°C. Turn off the heat, cover, and let the chicken rest in the hot broth for 5 minutes to stay juicy.

   400 g boneless skin-on chicken thighs900 ml light chicken broth20 g ginger, sliced3 cloves garlic cloves, crushed1 whole spring onion1/2 tsp salt
3. 3

   While the chicken poaches, heat the chicken fat or oil in a small pot or rice cooker-safe pan over medium-low heat. Add the minced garlic and minced ginger and fry for 30-45 seconds until fragrant but not browned. Add the drained rice and stir for 1 minute so each grain is lightly coated; this helps the rice cook up glossy and separate.

   15 g chicken fat or neutral oil2 cloves garlic, finely minced10 g ginger, finely minced180 g jasmine rice
4. 4

   Measure 300 ml of the hot poaching broth and pour it over the rice. Bring to a boil, then cover tightly and cook on the lowest heat for 12 minutes. Turn off the heat and rest, covered, for 5 minutes. Fluff with a fork at the end; the grains should be tender and aromatic, not wet.

   900 ml light chicken broth180 g jasmine rice
5. 5

   Make the sauce by stirring together the fermented soybean paste, dark soy sauce, light soy sauce, rice vinegar, sugar, grated ginger, grated garlic, sliced chili, and warm poaching broth until loosened and balanced. Taste: it should be savory, gingery, lightly sweet, and punchy enough to season the mild chicken and rice.

   30 g fermented soybean paste10 ml dark soy sauce10 ml light soy sauce10 ml rice vinegar8 g sugar10 g ginger, finely grated1 clove garlic, finely grated1 small red chili, finely sliced30 ml warm poaching broth
6. 6

   Lift the chicken from the broth and let it sit for 2 minutes, then slice into bite-size pieces across the grain. This short rest keeps the juices from running out immediately.

   400 g boneless skin-on chicken thighs
7. 7

   Divide the rice between 2 plates, arrange the sliced chicken on top or alongside, and serve with cucumber and cilantro. Spoon over a little sauce and serve the remaining sauce at the table for dipping.

   180 g jasmine rice400 g boneless skin-on chicken thighs120 g cucumber10 g fresh cilantro leaves30 g fermented soybean paste10 ml dark soy sauce10 ml light soy sauce10 ml rice vinegar8 g sugar10 g ginger, finely grated1 clove garlic, finely grated1 small red chili, finely sliced30 ml warm poaching broth

Origin & History

Khao Man Gai is Thailand's beloved adaptation of Hainanese chicken rice, brought by Chinese immigrants and shaped by Thai tastes. In Thailand it is widely sold at street stalls and casual restaurants, prized for its gently poached chicken, fragrant rice cooked in broth, and bold, gingery sauce.