Thai-Style Chicken and Rice | Khao Man Gai | ข้าวมันไก่
With succulent chicken pieces served over garlic ginger rice and topped with a spicy ginger soy sauce, this Thai version of Hainanese chicken rice can't be beat.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pound whole chicken
- 1 Tablespoon salt
- 4 cilantro roots (bruised)
- 12 cups water
- 2 cups jasmine rice (washed)
- 3 cups chicken broth
- 4 slices ginger
- 2 cilantro roots (bruised)
- 2 Tablespoons garlic (minced)
- 1/4 cup canola oil
- 1/4 cup soybean paste
- 2 Tablespoons palm sugar
- 3 Tablespoons dark soy sauce
- 2 Tablespoons thin soy sauce
- 2 Tablespoons white vinegar
- 4 red Thai chili peppers (chopped finely)
- 3 Tablespoons ginger (chopped finely)
- 1 Tablespoon garlic (chopped finely)
- 2 Tablespoons water
- 1 cup water
- 1 cup chicken broth
- 1/2 cup winter gourd (daikon, or chayote)
- 1/4 cup cilantro (coarsely chopped)
- 4-6 sprigs cilantro
- 1 cucumber (sliced)
Instructions
- 1
Bring 10-12 cups of water to a boil in a large pot.
- 2
Add the salt, bruised cilantro roots, and whole chicken. Add more water as needed to cover the chicken and then reduce the heat to a simmer.
- 3
Simmer until the chicken is cooked through (~30-45 minutes depending on its size).
- 4
Take the chicken out and let rest before de-boneing it and slicing it into pieces.
- 5
Strain the chicken broth and then save for later use in the rice and soup.
- 6
Fry the chopped garlic in 1/4 cup canola oil. Save the oil for use in different recipes.
- 7
Wash the jasmine rice in water until the water runs clear.
- 8
Place the fried garlic, ginger, and bruised cilantro roots on top of the rice. You can add additional salt if needed (taste the chicken broth) or ground white pepper if desired.
- 9
Add enough chicken broth to cook your rice with (this depends on the freshness of your rice, I used ~3 cups). Cook in your usual fashion until the rice is done.
- 10
Combine all ingredients and mix well. Taste and adjust as needed.
- 11
Slice the chayote, winter gourd, or daikon radish into bite-sized pieces.
- 12
Heat equal amounts of your chicken broth and water over medium heat.
- 13
Add the chopped vegetable and cook until tender but done (~10 minutes was perfect for my chayote pieces). Taste and add fish sauce if needed. Top with coarsely chopped cilantro.
- 14
Place a scoop of the rice on a plate and arrange the sliced chicken beside it.
- 15
Serve with the soup, a bowl of the ginger-chili dipping sauce, some cucumber slices, and a sprig of cilantro on the side. Enjoy!