Khao Man Gai (Thai Chicken Rice)
Local name: ข้าวมันไก่
In short: Poached chicken with rice cooked in the chicken broth, garlic and ginger, served with cucumber, clear soup and a sharp fermented soybean sauce. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 615 kcal
Khao man gai is Thailand's take on poached chicken with rice, sold at street stalls and food courts with a bowl of clear broth on the side. The chicken is simmered gently so it stays silky, then the rice is cooked in the same broth with garlic, ginger and a little chicken fat. What makes the plate is the dipping sauce of fermented soybeans, ginger, garlic and chili, so make plenty.
Instructions
- Rub the chicken all over with the tablespoon of salt, then rinse well. Pull the loose fat from the cavity and keep it. Put the ginger and coriander roots inside the cavity.
- Set the chicken in a pot just large enough to hold it and add water to cover. Bring to a boil, then lower to a bare simmer, cover and cook for 40 to 45 minutes, until a thigh reaches 74°C (165°F).
- Lift the chicken into a bowl of iced water for 5 minutes to set the skin. Drain, rub the skin with the sesame oil and let it rest for 10 minutes. Strain and keep the broth.
- Cook the reserved chicken fat in a pot over medium heat for 3 to 4 minutes until it renders, adding the oil if there is little. Fry the garlic and ginger for 1 minute, then stir in the rice for 2 minutes.
- Add 450 ml of the broth and the salt, bring to a boil, cover and cook on the lowest heat for 15 minutes. Leave covered for 10 minutes, then fluff.
- Mix all the sauce ingredients and taste. It should be salty, sharp, gingery and hot. Season the rest of the broth with salt and white pepper and scatter spring onions over it.
- Carve the chicken. Serve slices over the rice with cucumber, coriander, the sauce and a bowl of the soup.
Tips
- Keep the poaching water at a bare simmer, never a boil. A hard boil toughens the meat and makes the skin split.
- Use bone-in chicken thighs for a quicker version: poach for 25 minutes and add a tablespoon of oil when frying the rice.
Questions and answers
Why is the chicken plunged into iced water?
The cold shock stops the cooking, tightens the skin and keeps the meat juicy. If you skip it, let the chicken cool in its broth for 15 minutes.
Can I make the sauce ahead?
Yes, it keeps for 5 days in the fridge and tastes better after a day. Thin it with a splash of broth or water before serving.
Is Thai chicken rice the same as Hainanese chicken rice?
They are close relatives. The Thai version usually has a fermented soybean sauce with chili and ginger, plus a soup of the poaching broth.
How long does it take to make Khao Man Gai (Thai Chicken Rice)?
About 1 h 50 min in total: 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Khao Man Gai (Thai Chicken Rice)?
About 615 kcal per serving, with 36 g of protein, 62 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 615 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 62 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
