Thai Chicken Rice

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Cooking Method: Simmering, Steaming

Cuisine: Thai

Courses: Main Courses, Street Food

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year, Spring, Summer

Description

Khao Man Gai, Thailand’s take on Hainanese chicken rice, is a comforting and flavorful dish featuring tender steamed chicken served over fragrant rice cooked in chicken broth. Accompanied by a rich, savory dipping sauce and a clear chicken soup, this dish is a harmonious blend of simplicity and nourishment.

A staple of Thai street food, Khao Man Gai is perfect for any meal of the day, offering a warm, satisfying experience that highlights the essence of comfort food.

Ingredients

For the Chicken:

1 whole chicken (about 3 to 4 pounds)
4 to 4 5 slices ginger
5 to 5 6 cloves garlic, smashed
1 tablespoon salt
4 to 4 5 stalks cilantro (roots and stems)
Water, to cover the chicken

For the Rice:

2 cups jasmine rice
2 tablespoons chicken fat or vegetable oil
3 to 3 4 cloves garlic, *minced*
1 piece -inch ginger, *minced*
3 cups chicken broth (from cooking the chicken)

For the Dipping Sauce:

3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sugar
3 to 3 4 cloves garlic, minced
2 to 2 3 Thai bird’s eye chilies, minced (adjust to taste)
1 piece -inch ginger, minced
1 tablespoon cilantro, chopped

For the Soup:

Chicken broth (from cooking the chicken)
Salt and pepper, to taste
Optional: daikon radish or winter melon, sliced

Instructions

Cook the Chicken:

1
In a large pot, add the whole chicken, ginger slices, smashed garlic, cilantro stalks, and salt. Add enough water to cover the chicken completely.
2
Bring the water to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, until the chicken is fully cooked and tender.
3
Once cooked, remove the chicken from the pot and set it aside to rest. Reserve the broth for cooking the rice and making the soup.

Prepare the Rice:

4
In a large saucepan, heat the chicken fat or vegetable oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant.
5
Add the jasmine rice to the pan and stir to coat the rice with the garlic and ginger mixture.
6
Pour in 3 cups of the reserved chicken broth, bring to a boil, then reduce the heat to low. Cover the pot and cook the rice for about 15-20 minutes, or until the rice is fully cooked and fluffy.

Make the Dipping Sauce:

7
In a small bowl, combine the soy sauce, fish sauce, lime juice, sugar, minced garlic, minced chilies, and minced ginger. Stir well until the sugar is dissolved.
8
Add the chopped cilantro and mix well. Adjust the sauce to taste, balancing the salty, sour, and sweet flavors.

Prepare the Soup:

9
Reheat the remaining chicken broth, adding salt and pepper to taste. If desired, add sliced daikon radish or winter melon to the soup and simmer until tender.

Assemble the Dish:

10
Slice the cooked chicken into bite-sized pieces. Serve it over the fragrant rice, with the dipping sauce on the side.
11
Ladle the clear chicken soup into bowls and serve alongside the chicken and rice.
12
Garnish with fresh cucumber slices and cilantro for a refreshing touch

Maricel's Tips

For an extra flavorful rice, try adding a few slices of pandan leaves to the pot when cooking the rice. The pandan adds a subtle, aromatic sweetness that pairs perfectly with the savory chicken and rich dipping sauce.
Don't forget to save some of that dipping sauce for the soup—it's a great way to add an extra punch of flavor to your broth!

Keywords: Khao Man Gai recipe, Thai chicken rice, Hainanese chicken rice Thai style, chicken and rice dish, Thai street food recipes, chicken rice with dipping sauce, easy Thai chicken rice, Thai comfort food

Read it online: https://maricelskitchen.com/recipe/thai-chicken-rice/