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Khao Man Gai
Thai Chicken Rice
A beloved Thai comfort food, Khao Man Gai features tender, poached chicken served over fragrant rice cooked in chicken broth and fat, accompanied by a flavorful ginger-soy dipping sauce. It's a Thai adaptation of the Hainanese chicken rice dish.
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- 1 (approx. 1.5-2 kg / 3-4 lbs) Whole chicken(Choose a good quality chicken for best flavor.)
- 2 cups Jasmine rice(Rinse thoroughly under cold water until the water runs clear.)
- 50 g Fresh ginger(Peeled and roughly chopped. About a 2-inch piece.)
- 6 cloves Garlic(Peeled and roughly chopped.)
- 2 stalks Scallions (green onions)(Roughly chopped.)
- 1 tablespoon Salt
- enough to cover chicken Water
- 2 tablespoons Chicken fat(Rendered from the chicken skin, or use vegetable oil if unavailable.)
- For the Ginger Sauce:
- 50 g Fresh ginger(Peeled and finely minced or grated.)
- 4 cloves Garlic(Peeled and finely minced.)
- 1-2 Thai chilies (optional)(Finely minced, adjust to spice preference.)
- 1/4 cup Soy sauce
- 2 tablespoons Fermented soybean sauce (taucheo)(Optional, but adds authentic depth. Can be found in Asian markets.)
- 1 tablespoon Lime juice
- 1 teaspoon Sugar(Or to taste.)
- For Serving:
- 1/2 Cucumber(Thinly sliced.)
- for garnish Cilantro sprigs
- for serving Reserved chicken broth
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- 1
Prepare the poaching liquid: In a large pot or Dutch oven, combine the roughly chopped ginger, garlic, scallions, and salt. Add the whole chicken and enough water to cover it completely.
â±ïž 5 minutes - 2
Poach the chicken: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and gently simmer the chicken for 30-40 minutes, or until a thermometer inserted into the thickest part of the thigh (without touching bone) registers 74°C (165°F). The chicken should feel firm but yielding.
â±ïž 30-40 minutes - 3
Rest and prepare chicken: Carefully remove the chicken from the poaching liquid and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, resulting in more tender meat. While the chicken rests, reserve about 4 cups of the flavorful poaching broth.
â±ïž 10 minutes - 4
Cook the rice: Rinse the jasmine rice thoroughly. In a rice cooker or a medium saucepan, heat the chicken fat (or oil) over medium heat. Add the rinsed rice and stir for about 1 minute until fragrant. Pour in 2 cups of the reserved chicken broth and a pinch of salt. Cook the rice according to your rice cooker's instructions, or bring to a boil in a saucepan, then cover, reduce heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
â±ïž 20 minutes - 5
Make the ginger sauce: While the rice cooks, combine all the ginger sauce ingredients (minced ginger, garlic, chilies if using, soy sauce, fermented soybean sauce, lime juice, and sugar) in a small bowl. Stir well to combine. Taste and adjust seasoning if needed.
â±ïž 10 minutes - 6
Assemble and serve: Carve the rested chicken into bite-sized pieces. Spoon the fragrant chicken rice into individual bowls. Top with slices of chicken. Garnish with fresh cucumber slices and cilantro sprigs. Serve immediately with a small bowl of the warm reserved chicken broth and the ginger sauce on the side for dipping.
â±ïž 5 minutes
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- âFor extra tender and moist chicken, you can shock the chicken in an ice bath immediately after poaching, then let it rest.
- âThe key to authentic Khao Man Gai is rice cooked in rendered chicken fat and flavorful broth. Don't skip this step if possible!
- âThe ginger sauce is crucial for the dish's signature flavor. Adjust the chilies and lime juice to your personal preference.
- âEnsure the chicken is cooked through but not overcooked to maintain its silky texture.
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- Khao Man Gai Tod: Instead of poaching, the chicken can be deep-fried until golden brown and crispy.
- Blood Soup: A traditional accompaniment is a clear soup made with pork blood and herbs.