Khao Man Gai
Thai
MediumTry This Thai Khao Man Gai For A Fragrant Steam Chicken Recipe
Khao Man Gai
70 mins
Cooking Time
Medium
Difficulty
25
Ingredients
Non Veg
Diet
Khao Man Gai is a Thai steam chicken recipe consisting of soft chicken served along with aromatic jasmine rice that is made using chicken broth and chicken fat, and is served with a thick fermented soy dip. This steam chicken recipe shares its inspiration with Hainanese chicken rice but is instead known for its ginger, chilli, and fermented soy dip. This chicken dish uses low temperature to ensure that the chicken stays tender and delicious broth to flavour the rice, making it one of the most popular Thai food recipes.
The rice in this steam chicken recipe is more than just a side dish, as jasmine rice is prepared along with garlic and ginger in either chicken fat or cooking oil, and then chicken broth is added. Many Thai food recipes use fragrant herbs and aromatic sauces to produce delicacies such as khao man gai that stand out for their simplicity: tender chicken, flavourful rice, spicy dipping sauce, cucumber, and broth.
Once cooked, the dish can be served with chicken on top of hot, steamed rice, and cucumber on the side to balance the richness of the rice. The authentic Thai sauce, tao jiew, consists of fermented soybean, ginger, chillies, sugar, soy sauce and vinegar, making it salty, spicy, sweet and sour. Among Thai food recipes, khao man gai is an adequate choice for a full meal with different tastes and textures in every component.
Ingredients
UNITSIngredients
800 gboneless chicken thighs, skin-on (For the Chicken)
1.5 litreswater
30 gginger, sliced
4garlic cloves, crushed
½onion, roughly chopped
6coriander stems
1 tspwhite peppercorns, lightly crushed
1½ tspsalt
300 gjasmine rice (For the Rice)
25 gchicken fat or 2 tbsp neutral oil
20 ggarlic, finely chopped
10 gginger, finely chopped
600 mlchicken cooking broth
½ tspsalt
40 gfresh ginger, finely chopped (For the Thai Dipping Sauce)
2Thai red chillies, finely chopped
45 gThai fermented soybean paste (tao jiew)
15 gsugar
15 mllight soy sauce
10 mldark soy sauce
10 mlwhite vinegar
10 gcoriander, finely chopped
1cucumber, thinly sliced (For Serving)
for garnishFresh coriander
as requiredExtra chicken broth