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Khao man gai

Poached chicken and rice cooked in its stock, with a ginger sauce that makes it.

Khao man gai
Photo: Terence, CC BY 2.5, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make khao man gai

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Chicken and its own rice

60 minutes · serves 4 · Medium

What you need

  • 1 whole chicken or 6 thighs
  • 2 thumbs ginger
  • 1 head garlic
  • 300g jasmine rice
  • 3 pandan leaves
  • For the sauce: 3 tbsp fermented soybean paste, 2 tbsp ginger, 2 chillies, 1 tbsp vinegar, 1 tbsp sugar, soy

What you do

  1. 1Poach the chicken very gently with bashed ginger, garlic and salt for 35 minutes. Gently — a boil makes it stringy. Lift out and plunge into iced water for shining skin.
  2. 2Keep the poaching stock. Fry the rice briefly in a little chicken fat with minced garlic, then cook it in that stock with the pandan.
  3. 3Sauce: blitz everything, then taste. It should be salty, sharp, gingery and hot all at once, and it is what the dish is actually about.
  4. 4Sliced chicken over the rice, cucumber alongside, a bowl of the clear stock on the side.

With thighs, in one pot

45 minutes · serves 2 · Easy

What you need

  • 4 chicken thighs
  • Ginger, garlic
  • 200g rice
  • Soy, vinegar, chilli, sugar

What you do

  1. 1Poach the thighs 25 minutes with ginger and garlic.
  2. 2Cook the rice in the strained stock.
  3. 3Blitz the sauce and pour it over.