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Khao Man Gai, or Thai Chicken Rice, is a dish that offers comfort and simplicity while reflecting the depth of Thai culinary tradition.
A popular street food in Thailand, Khao Man Gai is a beautifully balanced meal, combining tender poached chicken, fragrant rice, and a bold, flavourful dipping sauce.
Though humble in appearance, this dish represents a perfect harmony of taste, texture, and nourishment, making it a favourite across Thailand and beyond.
What Is Khao Man Gai?
Khao Man Gai, directly translated as “rice cooked in chicken fat,” is Thailand’s take on Hainanese chicken rice, with its own distinctive flavours.
The dish consists of poached chicken served over rice that has been cooked in the flavourful broth left from the chicken, giving the rice a rich, slightly oily texture. The chicken itself is tender and delicate, and it’s paired with a garlic and ginger dipping sauce that adds an irresistible burst of flavour.
Often accompanied by cucumber slices and a small bowl of clear broth, Khao Man Gai is a dish that is simple yet satisfying, offering a complete meal in a single plate.
What makes Khao Man Gai so special is the attention to detail. Each component is carefully prepared to enhance the overall experience.
The rice is not just a side but is infused with the richness of the chicken broth, while the sauce provides a savoury, tangy kick that brings all the elements together.
The clear broth served alongside cleanses the palate, making every bite feel fresh and balanced.
Ingredients and Taste
The ingredients of Khao Man Gai are simple, but the combination of flavours is anything but. The chicken is traditionally poached in a broth flavoured with garlic, ginger, and sometimes pandan leaves, which adds a subtle aromatic note.
The rice is cooked in this same broth, absorbing its rich, savoury essence, and the result is rice that’s fragrant, slightly oily, and incredibly flavourful on its own.
The real star, however, is the dipping sauce. Made from fermented soybeans, fresh ginger, garlic, chilies, and lime juice, the sauce delivers a bold, tangy, and slightly spicy punch that complements the mildness of the chicken.
The contrast between the tender chicken, the fragrant rice, and the zesty sauce is what makes Khao Man Gai so addictive. It’s a dish where simplicity and flavour come together perfectly, each element enhancing the next.
The sides, including cucumber slices and a light chicken broth, play their own roles in balancing the meal. The cool crunch of the cucumber refreshes the palate, while the broth provides a warming, gentle finish to the dish.
A Taste of History
Though Khao Man Gai has its roots in Hainanese cuisine from southern China, it has evolved into a distinctly Thai dish over the centuries.
The Thai adaptation of this dish took on its own unique character through the addition of bold, tangy dipping sauces and the careful infusion of flavours into the rice.
It became popular as a street food in Thailand, where vendors perfected their own versions of the dish, offering it as a quick, satisfying meal for those looking for something nourishing yet full of flavour.
Khao Man Gai is a testament to Thailand’s ability to embrace foreign influences while making them entirely their own. Today, it’s found in both humble street stalls and high-end restaurants, but its appeal remains universal.
Khao Man Gai (Thai Chicken Rice) Recipe
Serves: 4 people
Ingredients:
For the Chicken:
- 1 whole chicken (about 1.5 kg)
- 6-8 cups water
- 1 piece of ginger (2-inch), sliced
- 4 cloves garlic, smashed
- 2-3 cilantro stems
- 1 tbsp salt
For the Rice:
- 2 cups jasmine rice
- 2 tbsp chicken fat or vegetable oil
- 3 cloves garlic, minced
- 4 cups chicken broth (reserved from cooking the chicken)
For the Sauce:
- 2 tbsp fermented soybean paste
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp fresh ginger, finely minced
- 3 cloves garlic, minced
- 2 tbsp sugar
- 3 tbsp vinegar
- 2-3 Thai bird chilies, finely chopped
- 1/4 cup chicken broth
For Garnish and Serving:
- Cucumber slices
- Fresh cilantro leaves
- Sweet soy sauce (optional)
- Chicken broth for serving
Directions
To begin, in a large pot, add the whole chicken, water, ginger slices, garlic cloves, cilantro stems, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the chicken is fully cooked. Skim off any foam that rises to the top during cooking to ensure a clean broth.
Once the chicken is cooked, remove it from the pot and set aside to rest. Strain and reserve the chicken broth, keeping it warm. You’ll use this broth to cook the rice and as a side soup when serving.
In a pan, heat 2 tablespoons of chicken fat or vegetable oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant. Add the jasmine rice, stirring to coat each grain with the garlic oil. Toast the rice lightly for 2-3 minutes, allowing it to absorb the flavours.
Add 4 cups of the reserved chicken broth to the rice and bring it to a boil. Once boiling, lower the heat, cover the pot, and simmer the rice for 15-20 minutes, or until the rice is fully cooked and fluffy. Fluff the rice with a fork before serving.
While the rice cooks, prepare the sauce. In a small bowl, combine the fermented soybean paste, soy sauce, dark soy sauce, minced ginger, minced garlic, sugar, vinegar, chopped Thai chilies, and 1/4 cup of the chicken broth. Stir until smooth. Taste and adjust seasoning if needed, adding more sugar or soy sauce for balance.
Once the chicken has rested, carve it into slices or chop it into bite-sized pieces. The chicken should be tender and moist from the slow cooking process.
For the presentation, arrange a portion of rice on each plate, place sliced chicken on top or beside the rice, and garnish with cucumber slices and fresh cilantro leaves. Offer the sauce on the side for drizzling or dipping.
Serve the dish with a small bowl of the reserved warm chicken broth as a side soup. Optionally, drizzle some sweet soy sauce over the chicken and rice for an extra layer of flavour. Khao Man Gai is best enjoyed with the spicy, tangy sauce, the rich flavors of the broth-soaked rice, and the tender chicken.
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