39min 4 ppl
Khao Man Gai (Thai Poached Chicken Rice)
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 10 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 38g
Carbs 60g
Fats 18g
About this dish
Whole chicken poached low and slow until silky, its fragrant stock used to cook the rice underneath and its skin sliced over the top with a sharp, garlicky soy dipping sauce.
Allergy Info
Gluten, Soya, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesdivided, crushed8 clove
- Gingersliced30 g
- Spring onionsdivided4
- Bird's Eye Chilliesfinely sliced3
- Coriandersmall bunch, chopped, for serving1
- Cucumbersliced, for serving1
Meat & Poultry
- Chicken Thighsbone-in, skin-on, or a small whole chicken jointed into 8 pieces1000 g
Tins & Jars
- Chicken stock1.2 l
Dried Goods
- Jasmine ricerinsed400 g
- Palm sugargrated20 g
Oils & Condiments
- Light soy saucedivided4 tbsp
- Dark soy saucefor the dipping sauce1 tbsp
- Rice vinegar2 tbsp
Utensils
- Large saucepan
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Mortar and pestle
Method
1
Bring the chicken stock to a simmer in a large saucepan with half the garlic, the ginger and 2 spring onions.
Approx. 8 minutes
2
Lower the chicken pieces into the stock skin-side up, making sure they are fully submerged, and bring back to a gentle simmer.
Approx. 3 minutes
3
Poach the chicken very gently, uncovered, for 25 minutes, skimming any foam from the surface.
Approx. 5 minutes
4
Check the thickest piece of chicken reads 74°C on a meat thermometer, then lift the chicken onto a tray and cover loosely to keep warm.
Approx. 3 minutes
5
Strain 500ml of the poaching stock into a saucepan, add the rinsed rice, and bring to the boil.
Approx. 5 minutes
6
Cover and cook the rice over the lowest heat for 15 minutes until the stock is fully absorbed, then rest off the heat for 5 minutes.
Approx. 5 minutes
7
Meanwhile, finely chop the remaining garlic and pound or mince it with the bird's eye chillies into a coarse paste.
Approx. 6 minutes
8
Stir the remaining light soy sauce, dark soy sauce, rice vinegar and palm sugar into the chilli-garlic paste to make the dipping sauce.
Approx. 4 minutes
9
Slice the chicken across the bone into serving pieces, keeping the skin attached.
Approx. 5 minutes
10
Spoon the rice onto plates, top with the sliced chicken, and garnish with the remaining spring onion, coriander and cucumber. Serve the dipping sauce alongside.
Approx. 4 minutes
