Yoribang
DinnerThaiFree to use

Khao Man Gai

ข้าวมันไก่

Poached chicken over rice cooked in the chicken broth, with a gingery, spicy dipping sauce.

Serves 4

Prep 20 min

Cook 50 min

Khao Man Gai
Photo: Simon Tsu, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1.5 lb bone-in chicken thighs
  • 6 cups water
  • 4 slices ginger
  • 1 teaspoon salt
  • 1.5 cups jasmine rice, rinsed
  • 4 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy bean paste or miso
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 Thai chili, minced
  • Cucumber slices, to serve

Steps

  1. Step 1. Simmer the chicken, water, ginger slices, and salt for 25 minutes, until the chicken is cooked through (165°F). Remove the chicken and keep the broth.

  2. Step 2. Cook the garlic in the oil for 1 minute. Add the rice and stir for 1 minute. Add 2 cups of the hot broth, cover, and cook on low for 15 minutes. Rest 10 minutes.

  3. Step 3. Stir the bean paste, soy sauce, grated ginger, vinegar, sugar, chili, and 3 tablespoons of broth for the sauce.

  4. Step 4. Slice the chicken. Serve over the rice with cucumber, the sauce, and a bowl of the hot broth.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.