How to Make Khao Man Gai: Easy Thai Chicken Rice

Introduction

Have you ever tasted the simple yet magnificent flavors of Khao Man Gai? This beloved Thai street food dish translates literally to “oily rice with chicken,” but this humble description hardly does justice to its delicious complexity. Khao Man Gai has gained worldwide popularity, and for good reason! Today, I’ll guide you through creating this comforting meal at home with accessible ingredients and straightforward techniques.

Unlike its close cousin, the spicier gai yang recipe (which you can also find on our blog), Khao Man Gai focuses on subtle flavors and the perfect balance between tender poached chicken, fragrant rice, and a punchy sauce that ties everything together.

What Makes Khao Man Gai Special?

Khao Man Gai stands out because of its seemingly simple appearance that hides layers of flavor. The chicken is poached rather than grilled or fried, which results in incredibly tender meat. Moreover, the rice is cooked in the chicken broth, absorbing all those wonderful flavors.

The true star of the show, however, is often the sauce. A good Khao Man Gai sauce combines sour, spicy, salty, and sweet elements in perfect harmony. Additionally, the dish is traditionally served with cucumber slices, cilantro, and a small bowl of clear soup made from the poaching liquid.

Ingredients You’ll Need

For the chicken and rice:

• 1 whole chicken (about 3-4 pounds)
• 2 cups jasmine rice, rinsed and drained
• 6 cloves garlic, crushed
• 3-inch piece ginger, sliced
• 2 tablespoons salt
• 2 tablespoons sugar
• 8 cups water
• 3 tablespoons cooking oil
• 2 tablespoons chicken fat (optional but recommended)
• 2 pandan leaves (optional)

For the sauce:

• 6 cloves garlic
• 3-inch piece ginger
• 3 Thai chilies (adjust to taste)
• 3 tablespoons soybean paste
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 3 tablespoons chicken broth
• 1 tablespoon dark soy sauce

For serving:

• Cucumber slices
• Fresh cilantro
• Winter melon soup (made from the poaching liquid)
• Fried garlic (optional garnish)

Step-by-Step Instructions

Preparing the Chicken

1. First, rinse the chicken thoroughly under cold water and pat dry.
2. Next, remove any excess fat from the chicken and set it aside to render later.
3. In a large pot, combine water, half the ginger, half the garlic, salt, and sugar.
4. Bring the liquid to a boil, then carefully lower the chicken into the pot, breast-side down.
5. Once the water returns to a boil, reduce heat to low, cover, and simmer for about 30 minutes.
6. After that, turn off the heat but keep the pot covered. Let the chicken continue cooking in the residual heat for another 30 minutes.
7. Subsequently, check if the chicken is cooked through by inserting a thermometer into the thickest part of the thigh (it should read 165°F or 74°C).

Making the Fragrant Rice

1. While the chicken is poaching, render the reserved chicken fat in a large pot over medium heat.
2. Then, add oil if you don’t have enough chicken fat.
3. Add the remaining ginger and garlic, and sauté until fragrant.
4. After that, add the rinsed rice and stir to coat with the oil for about 2 minutes.
5. Once the chicken is done, measure 4 cups of the poaching liquid and add to the rice.
6. If using pandan leaves, add them now for an authentic aroma.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. Afterwards, remove from heat but keep covered for another 10 minutes to allow the rice to finish steaming.

Creating the Signature Sauce

1. In a food processor, combine garlic, ginger, and Thai chilies.
2. Blend until finely chopped, then add the remaining sauce ingredients.
3. Pulse until you achieve a smooth consistency.
4. Finally, transfer to a serving bowl and let the flavors meld while you prepare the rest of the dish.

Assembling Your Khao Man Gai

1. When the chicken has cooled slightly, chop it into serving pieces.
2. Fluff the rice with a fork before serving.
3. To serve in traditional style, place a portion of rice on a plate, then arrange chicken pieces beside it.
4. Next, garnish with cucumber slices and fresh cilantro.
5. Consequently, serve the sauce in a small dipping bowl alongside.
6. Additionally, serve a small bowl of the clear soup made from the poaching liquid.
7. Finally, sprinkle with fried garlic if using.

Tips for Perfect Khao Man Gai

• For the most flavorful Khao Man Gai, use a free-range chicken if possible.
• Don’t skip the step of toasting the rice in fat before cooking—this adds depth to the flavor.
• The sauce can be made spicier or milder according to your preference.
• Furthermore, the poaching liquid can be strained and used as the base for future soups.
• After cooking, any leftover chicken and rice will keep well in the refrigerator for 2-3 days.

Common Questions About Khao Man Gai

What’s the difference between Khao Man Gai and Hainanese chicken rice?

While Khao Man Gai and Hainanese chicken rice share similar preparation methods, the Thai version typically features a spicier, more vinegar-forward sauce and different aromatics in the poaching liquid.

Can I use boneless chicken breasts instead?

Yes, however, bone-in chicken produces more flavor. If you use boneless breasts, you’ll need to adjust the cooking time significantly—about 15 minutes of poaching should be sufficient.

What if I can’t find some of the Thai ingredients?

Many Asian grocery stores carry these ingredients, but if you can’t find them, regular soy sauce can substitute for soybean paste, and jalapeños can work instead of Thai chilies.

Can I make this dish ahead of time?

Certainly! The chicken and rice can be prepared a day ahead and gently reheated. The sauce actually improves in flavor if made a few hours before serving.

Conclusion

Khao Man Gai is a perfect example of how simple ingredients can transform into something extraordinary with the right technique. Once you master this recipe, you’ll undoubtedly add it to your regular rotation of comfort foods. The beauty of this dish lies in its balance—tender chicken, aromatic rice, crisp cucumbers, and that incredible sauce working together in perfect harmony.

I hope you enjoy making and eating this wonderful Khao Man Gai at home! Share your results in the comments below, and don’t forget to tag us if you post photos of your creation on social media.

How to Make Khao Man Gai: Easy Thai Chicken Rice

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Author: thelunaskitchen Recipe Keys: Gluten Free

Prep Time 20 mins Cook Time 85 mins Rest Time 40 mins Total Time 2 hrs 25 mins Difficulty: Intermediate Servings: 4 Calories: 570 Kcal Best Season: Suitable throughout the year

Description

Discover the comforting flavors of Khao Man Gai, Thailand’s beloved street food. Tender poached chicken, fragrant rice, and a zesty sauce come together in this simple yet unforgettable dish you can make at home!

Ingredients:

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Scale

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• 
  1 whole chicken (about 3-4 pounds)
• 
  2 cups jasmine rice, rinsed and drained
• 
  6 cloves garlic, crushed
• 
  3 -inch piece ginger, sliced
• 
  2 tbsp salt
• 
  2 tbsp sugar
• 
  8 cups water
• 
  3 tbsp cooking oil
• 
  2 tbsp chicken fat (optional)
• 
  2 pandan leaves (optional)

For the sauce:

• 
  6 cloves garlic
• 
  3 -inch piece ginger
• 
  3 Thai chilies (adjust to taste)
• 
  3 tbsp soybean paste
• 
  2 tbsp lime juice
• 
  2 tbsp rice vinegar
• 
  1 tbsp sugar
• 
  3 tbsp chicken broth
• 
  1 tbsp dark soy sauce

For serving:

• 
  Cucumber slices
• 
  Fresh cilantro
• 
  Winter melon soup (made from the poaching liquid)
• 
  Fried garlic (optional garnish)

Instructions

1. Preparing the Chicken

   • First, rinse the chicken thoroughly under cold water and pat dry.
   • Next, remove any excess fat from the chicken and set it aside to render later.
   • In a large pot, combine water, half the ginger, half the garlic, salt, and sugar.
   • Bring the liquid to a boil, then carefully lower the chicken into the pot, breast-side down.
   • Once the water returns to a boil, reduce heat to low, cover, and simmer for about 30 minutes.
   • After that, turn off the heat but keep the pot covered. Let the chicken continue cooking in the residual heat for another 30 minutes.
   • Subsequently, check if the chicken is cooked through by inserting a thermometer into the thickest part of the thigh (it should read 165°F or 74°C).

1. Making the Fragrant Rice

   • While the chicken is poaching, render the reserved chicken fat in a large pot over medium heat.
   • Then, add oil if you don't have enough chicken fat.
   • Add the remaining ginger and garlic, and sauté until fragrant.
   • After that, add the rinsed rice and stir to coat with the oil for about 2 minutes.
   • Once the chicken is done, measure 4 cups of the poaching liquid and add to the rice.
   • If using pandan leaves, add them now for an authentic aroma.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
   • Afterwards, remove from heat but keep covered for another 10 minutes to allow the rice to finish steaming.

1. Creating the Signature Sauce

   • In a food processor, combine garlic, ginger, and Thai chilies.
   • Blend until finely chopped, then add the remaining sauce ingredients.
   • Pulse until you achieve a smooth consistency.
   • Finally, transfer to a serving bowl and let the flavors meld while you prepare the rest of the dish.

1. Assembling Your Khao Man Gai

   • When the chicken has cooled slightly, chop it into serving pieces.
   • Fluff the rice with a fork before serving.
   • To serve in traditional style, place a portion of rice on a plate, then arrange chicken pieces beside it.
   • Next, garnish with cucumber slices and fresh cilantro.
   • Consequently, serve the sauce in a small dipping bowl alongside.
   • Additionally, serve a small bowl of the clear soup made from the poaching liquid.
   • Finally, sprinkle with fried garlic if using.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 570kcal

% Daily Value *

Total Fat 20g31%

Cholesterol 120mg40%

Total Carbohydrate 65g22%

Dietary Fiber 2g8%

Sugars 4g

Protein 35g70%

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Vitamin A 60 mg

Vitamin C 10 mg

Calcium 40 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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