Thai Khao Man Gai Recipe – Thai Special
Khao Man Gai is Thailand’s comforting answer to Hainanese Chicken Rice. This beloved street food dish features poached chicken served with fragrant, garlicky rice cooked in chicken broth, accompanied by a bold and savory dipping sauce. Though simple in appearance, each component is packed with flavor—from the tender chicken to the umami-rich sauce, and the light, nourishing soup served on the side. Perfect for a wholesome lunch or dinner, Thai Khao Man Gai is a dish that brings warmth and satisfaction in every bite.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Chicken:
- 1 whole chicken (about 3–4 lbs), cleaned
- Water (enough to cover the chicken in a pot)
- 1 tablespoon salt
- 4 cloves garlic, smashed
- 2-inch piece of ginger, sliced
For the Rice:
- 2 cups jasmine rice, rinsed
- 2 tablespoons chicken fat or vegetable oil
- 4 cloves garlic, minced
- 2 cups chicken broth (from poaching the chicken)
For the Dipping Sauce:
- 2 tablespoons fermented soybean paste (Tao Jiew)
- 2 tablespoons soy sauce
- 1 tablespoon vinegar or lime juice
- 1 tablespoon sugar
- 1-inch piece of ginger, grated
- 3 cloves garlic, minced
- 2 Thai chilies, finely chopped (adjust to taste)
- 2–3 tablespoons chicken broth (to loosen sauce)
For the Soup (Optional Side):
- Chicken broth (leftover from poaching)
- Salt and pepper to taste
- Chopped cilantro for garnish
For Garnish:
- Fresh cucumber slices
- Cilantro sprigs
Poach the Chicken:
In a large pot, add the whole chicken, salt, garlic, and ginger.
Cover with enough water to fully submerge the chicken.
Bring to a boil, then reduce heat and simmer for about 40–45 minutes, or until the chicken is cooked through and tender.
Skim off any foam and impurities from the surface.
Once cooked, remove the chicken and let it rest.
Strain the broth and keep it for the rice and soup.
Prepare the Rice:
In a pot or rice cooker, heat chicken fat or oil over medium heat.
Add minced garlic and sauté until golden and fragrant.
Add rinsed jasmine rice and stir for 1–2 minutes to toast slightly.
Pour in 2 cups of the chicken broth, bring to a simmer, then cover and cook (or set rice cooker) until the rice is tender and fluffy.
Make the Dipping Sauce:
In a bowl, mix fermented soybean paste, soy sauce, vinegar/lime juice, sugar, ginger, garlic, and chilies.
Add a few tablespoons of warm chicken broth to reach a slightly runny consistency.
Adjust seasoning to taste.
Prepare the Soup (Optional):
Reheat the remaining chicken broth, season with salt and pepper.
Garnish with chopped cilantro before serving.
Serve:
Chop the poached chicken into bite-sized pieces.
Plate it alongside the garlicky rice, cucumber slices, and a small bowl of the dipping sauce.
Serve the clear chicken soup on the side for a complete Khao Man Gai experience.
Recipe Notes :
Chicken Cut : Traditionally made with whole chicken, but you can also use bone-in thighs or breasts for smaller portions.
Rice Flavor : Using chicken fat for the rice enhances its richness and aroma.
Dipping Sauce : The Tao Jiew (fermented soybean paste) gives the sauce its distinct depth. It’s essential for authenticity but can be substituted with miso in a pinch.
Soup Tip : Add a few slices of daikon or spring onion to the broth for extra flavor.
Serving Suggestion : Khao Man Gai is best enjoyed warm, with each component freshly prepared and served together.
