Main CourseDinner

Khao Man Gai (Thai Chicken Rice)

Name: Khao Man Gai (Thai Chicken Rice)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 pcs whole chicken about 3 lbs; 50 g ginger sliced; 4 clove garlic smashed; 0.5 tsp white peppercorns; 1 tsp salt; 1 pcs pandan leaf tied in a knot (optional); 2 cup jasmine rice rinsed; 2 tbsp chicken fat rendered from chicken skin; 1 tbsp ginger minced; 2 clove garlic minced; 0.5 pcs cucumber sliced; 0.25 cup cilantro chopped; 3 tbsp ginger finely grated; 3 clove garlic finely minced; 2 tbsp fermented soybean paste; 2 pcs thai bird's eye chili minced; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 2 tbsp chicken broth from poaching liquid

This classic Thai street food dish features tender poached chicken and flavorful rice cooked in chicken broth, served with a spicy, savory ginger-garlic sauce. It's a comforting and aromatic meal that is surprisingly simple to prepare at home. Enjoy the succulent chicken and fragrant rice with fresh cucumber and cilantro.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcswhole chicken, about 3 lbs

poaching

50 gginger, sliced
4 clovegarlic, smashed
0.5 tspwhite peppercorns
1 tspsalt
1 pcspandan leaf, tied in a knot(optional)

rice

2 cupjasmine rice, rinsed
2 tbspchicken fat, rendered from chicken skin
1 tbspginger, minced
2 clovegarlic, minced

garnish

0.5 pcscucumber, sliced
0.25 cupcilantro, chopped

sauce

3 tbspginger, finely grated
3 clovegarlic, finely minced
2 tbspfermented soybean paste
2 pcsthai bird's eye chili, minced
1 tbspdark soy sauce
1 tbsplight soy sauce
1 tbsprice vinegar
1 tspsugar
2 tbspchicken broth, from poaching liquid

Equipment

ice bath · small pan · large pot · cutting board · knife · small bowl · rice cooker

The method

Step by step

1
Prepare the chicken: Remove any excess fat from the whole chicken and set aside the skin and fat for rendering. Pat the chicken dry inside and out.
About 5 min
2
Poach the chicken: In a large pot, add the poaching ginger, poaching garlic, white peppercorns, salt, and pandan leaf (if using). Place the whole chicken in the pot and add enough water to fully submerge it.
About 5 min
3
Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 30 minutes. Do not let it boil vigorously.
About 30 min
Cook’s note: A gentle simmer ensures tender chicken; vigorous boiling can make it tough.
4
Turn off the heat and let the chicken rest in the hot poaching liquid, covered, for another 10-15 minutes until cooked through. The internal temperature should reach 165°F (74°C).
About 15 min
5
Remove the chicken from the pot and immediately plunge it into an ice bath for 5 minutes to stop the cooking process and crisp the skin. Reserve the poaching liquid for the rice and soup.
About 5 min
Cook’s note: The ice bath helps create a smooth, firm skin texture.
6
Once cooled, pat the chicken dry, then cut it into serving pieces. Set aside.
About 5 min
7
Render chicken fat: While the chicken is poaching, cut the reserved chicken skin and fat into small pieces. Cook them in a small pan over medium-low heat until the fat has rendered and the skin is crispy. Remove the crispy bits (gribenes) and discard, or save for a snack. Measure out the chicken fat for the rice.
About 10 min
8
Prepare the rice: In a medium pot or rice cooker, heat the rendered chicken fat over medium heat. Add the rice ginger and rice garlic and sauté until fragrant, about 1-2 minutes.
About 2 min
9
Add the rinsed jasmine rice to the pot and stir to coat each grain with the fat and aromatics.
About 1 min
Cook’s note: Coating the rice helps achieve a more distinct grain texture.
10
Pour in enough reserved chicken poaching liquid to cook the rice according to your rice cooker or stovetop instructions (typically 1.25 to 1.5 parts liquid to 1 part rice). Cook until the rice is tender and the liquid is absorbed.
About 20 min
Cook’s note: Use the hot poaching liquid to enhance the rice's flavor.
11
While the rice is cooking, prepare the sauce: In a small bowl, combine the sauce ginger, sauce garlic, fermented soybean paste, minced Thai bird's eye chili, dark soy sauce, light soy sauce, rice vinegar, sugar, and chicken broth from the poaching liquid.
About 5 min
Cook’s note: Adjust chili to your spice preference.
12
To serve, spoon a generous amount of chicken fat rice onto plates. Arrange slices of poached chicken alongside the rice. Garnish with cucumber slices and chopped cilantro.
About 3 min
13
Serve with the prepared ginger-garlic sauce on the side for dipping. A small bowl of the reserved chicken poaching broth can also be served as a side soup.

Keep it good

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator.

Reheating

Reheat chicken gently in a microwave or by steaming. Reheat rice in a microwave with a splash of water, or in a pot over low heat.