Khao Man Gai (Thai Chicken Rice)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 5 minutes
2. 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.

   ⏱️ 30-40 minutes
3. 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.

   ⏱️ 10 minutes
4. 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.

   ⏱️ 20 minutes
5. 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.

   ⏱️ 10 minutes
6. 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.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For extra tender and moist chicken, you can shock the chicken in an ice bath immediately after poaching, then let it rest.
• ✓The key to authentic Khao Man Gai is rice cooked in rendered chicken fat and flavorful broth. Don't skip this step if possible!
• ✓The ginger sauce is crucial for the dish's signature flavor. Adjust the chilies and lime juice to your personal preference.
• ✓Ensure the chicken is cooked through but not overcooked to maintain its silky texture.

🔄 Variations

• 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.

🥗 Nutrition

Per serving