🍗 Khao Man Gai
Khao man gai is Thai poached chicken served over rice cooked in the chicken broth with garlic and ginger. Slices of tender chicken come with cucumber and a sharp dipping sauce of soy sauce, chili, ginger and garlic, usually alongside a small bowl of clear broth. The rice is fragrant and glossy, the chicken silky.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 whole chicken (about 1.4 kg)
- 400 g jasmine rice, rinsed
- 40 g ginger, sliced
- 6 garlic cloves
- 1 cucumber, sliced
- 3 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tsp sugar
- 1 tbsp oil
Method
- Simmer the chicken with half the ginger and 2 garlic cloves in water to cover for about 40 minutes, then cool it briefly.
- Fry 2 chopped garlic cloves and some ginger in the oil, add the rice and stir to coat.
- Cook the rice in about 600 ml of the chicken broth until tender.
- Mix the soy sauce, chili sauce, sugar and remaining minced ginger and garlic into a dipping sauce.
- Slice the chicken and serve over the rice with cucumber, the sauce and a bowl of hot broth.
How to make it lighter
- Remove the chicken skin before slicing to cut fat noticeably.
- Skim the fat off the broth before cooking the rice.
- Ask for half rice and extra cucumber at street stalls.
History
Khao man gai is the Thai version of Hainanese chicken rice, brought to Southeast Asia by migrants from Hainan in southern China. It is now one of the most common street-food lunches in Bangkok.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →