Khao Man Gai

1. 1

   Prepare the Chicken

   Remove any organs from the chicken cavity. If the chicken comes with feet, tuck them into the cavity. Twist the wings up and secure them. Bring a large pot of water (enough to cover the chicken) to a boil. Add salt, crushed garlic cloves, and ginger slices to the water.

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   Tips:

   • • Use a smaller free-range chicken for better flavor
   • • Asian grocery stores often have smaller chickens with yellow skin that are perfect for this dish
2. 2

   Poach the Chicken

   Once the water is boiling, gently add the chicken breast-side up. Reduce heat to maintain a gentle simmer - do not let it boil vigorously. Cover with a lid and simmer for 35-45 minutes until the chicken is cooked through (breast should reach 160°F and thighs 175°F). The chicken should feel firm and bouncy when pressed.

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   Tips:

   • • Keep the water at a gentle simmer to ensure tender meat
   • • Do not let the water boil vigorously or the meat will be tough
   • • In the authentic Thai method, let the chicken cool naturally in the broth rather than using an ice bath
3. 3

   Cool and Reserve

   Once cooked, remove the chicken from the pot and let it cool naturally at room temperature. Do not use an ice bath - this is the traditional Thai method that keeps the meat tender. Strain and reserve at least 6 cups of the chicken broth for the rice and soup. Skim off any excess fat from the top of the broth.

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   Tips:

   • • Save chicken skin to render fat for the rice
   • • The broth can be strained and refrigerated if making ahead
4. 4

   Render Chicken Fat

   Take some chicken skin (from the removed chicken or reserved skin) and place it in a hot pan. Cook over medium heat for about 10 minutes, stirring occasionally, until all the fat has rendered out and the skin is crispy. You should have 3-4 tablespoons of chicken fat. If you don't have enough chicken skin, supplement with vegetable oil.

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   Tips:

   • • Don't discard the crispy chicken skin - it can be a tasty snack
   • • Chicken fat gives the rice its authentic flavor
5. 5

   Prepare the Rice

   Rinse the jasmine rice thoroughly until the water runs clear. Mince or blend the garlic into a paste. Heat the chicken fat in a large pot over medium heat. Add the minced garlic and sliced ginger, and fry for 5-8 minutes until golden brown and fragrant. Strain out the garlic and ginger if desired, or leave them in for extra flavor.

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   Tips:

   • • Don't let the garlic burn or it will taste bitter
   • • The fried garlic aroma is key to authentic khao man gai
6. 6

   Cook the Rice

   Add the rinsed rice to the pot with the garlic-infused oil and stir to coat each grain. Add 500ml (about 2 cups) of the reserved chicken broth and a pinch of salt. Use a ratio of 1 part rice to 1.8 parts liquid. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes without lifting the lid. After 20 minutes, turn off the heat but keep the lid on for another 10 minutes to let the rice fully absorb the flavors. Fluff with a fork before serving.

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   Tips:

   • • Do not lift the lid while the rice is cooking
   • • The rice should be fragrant and slightly oily from the chicken fat
7. 7

   Make the Dipping Sauce

   Using a mortar and pestle, crush the garlic, ginger, and Thai chilies into a rough paste. Add the cilantro root if using. Transfer to a bowl and mix in the fermented soybean paste, palm sugar, lime juice, white vinegar, dark soy sauce, and salt. Add chicken broth gradually until you reach your desired consistency - it should be pourable but not too thin. Taste and adjust seasoning. For a smoother sauce, you can blend all ingredients together. For a milder sauce, reduce the number of chilies or remove the seeds.

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   Tips:

   • • The sauce can be made ahead and stored in the refrigerator for 3-4 days
   • • Some prefer to boil the sauce briefly for a cooked flavor
   • • Adjust the spice level by varying the number of chilies
8. 8

   Prepare the Soup

   In a separate pot, bring the remaining chicken broth to a boil. Add the crushed black peppercorns, winter melon or daikon slices, and additional salt to taste. Add bouillon cubes if using. Simmer for about 15 minutes until the vegetables are tender. Just before serving, add fresh cilantro sprigs - do not boil them or they will lose their flavor. Keep the soup hot.

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   Tips:

   • • Don't overcook the cilantro in the soup
   • • Skim any foam that rises to the top for a clear broth
9. 9

   Slice the Chicken

   Once the chicken has cooled, use a sharp knife or cleaver to chop it into bite-sized pieces. In Thailand, the chicken is typically chopped through the bone into small pieces. Alternatively, you can debone it and slice the meat. Keep the chicken moist by brushing it with a bit of the chicken broth.

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   Tips:

   • • A Chinese cleaver works best for chopping through the bones
   • • Keep some chicken juices to drizzle over the meat for moisture
10. 10

    Assemble and Serve

    To serve in the traditional Thai style, press the cooked rice into a small bowl to create a dome shape, then invert it onto a plate. Arrange the chicken pieces on top of or next to the rice. Garnish with cucumber slices and fresh cilantro. Serve with a small bowl of the dipping sauce and a bowl of hot soup on the side. Eat with a spoon as the primary utensil, using a fork to push food onto the spoon.

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    Tips:

    • • The rice dome presentation is iconic at Thai street stalls
    • • Drizzle a bit of dark soy sauce over the chicken for color
    • • Some people like to mix the sauce into their rice

• •Use the smallest, freshest chicken you can find - free-range chickens with yellow skin from Asian markets are ideal
• •The quality of jasmine rice matters - use good Thai jasmine rice for the best aroma
• •Don't skip the ice bath step if you want glossy chicken skin, but the traditional Thai method is to let it cool naturally
• •Make extra dipping sauce as it keeps well in the refrigerator for 3-4 days
• •The ratio of rice to liquid is crucial - 1:1.8 gives perfectly cooked, fluffy rice
• •Fried garlic is the secret to authentic-tasting rice - don't skip this step
• •Fresh ginger that is firm (not wrinkled) gives the best flavor
• •For meal prep, the chicken, rice, and sauce can all be made ahead and assembled when ready to eat
• •If you can't find fermented soybean paste, yellow or red miso makes an acceptable substitute

• •
  Thai iced tea (Cha Yen)
• •
  Fresh cucumber slices
• •
  Pickled vegetables (ajad)
• •
  Thai-style chicken soup
• •
  Additional fresh chilies in fish sauce
• •
  Sliced tomatoes

Khao Man Gai has its origins in Hainanese chicken rice, brought to Thailand by Chinese immigrants from Hainan Island in southern China. While the dish maintains its Chinese roots, Thai cooks have adapted it with their own twist - most notably the distinctive spicy-tangy dipping sauce made with fermented soybeans, chilies, and lime juice. The dish became popular in Bangkok in the early 20th century and has since become a staple of Thai street food culture. Today, it's one of the most common dishes found at food stalls throughout Thailand, particularly popular as a lunch dish. The Bangkok version typically features the characteristic sauce, while versions in other parts of Thailand may vary slightly in preparation and accompaniments.

Authentic Khao Man Gai has several key characteristics that distinguish it from other chicken rice dishes: (1) The chicken is poached gently in water with aromatics and allowed to cool naturally rather than being shocked in ice water - this is the traditional Thai method. (2) The rice must be cooked in chicken broth with fried garlic and chicken fat - vegetable oil alone won't give the authentic taste. (3) The dipping sauce is crucial and must include fermented soybean paste (tao jiao), which gives it the distinctive umami-sweet-spicy-sour flavor profile that defines Thai khao man gai. (4) The dish is always served with clear chicken soup on the side, cucumber slices, and fresh cilantro. (5) In Thailand, vendors use smaller chickens with yellow skin that are more flavorful than large commercial chickens. (6) The presentation typically features rice molded into a dome shape with chicken pieces arranged on top. (7) It's eaten with a spoon and fork, not chopsticks, as is typical in Thai cuisine. The texture of the chicken should be tender and moist, never dry, and the rice should be fragrant and slightly oily.