Khao Man Gai
Poached chicken, rice cooked in the poaching broth, and a ginger-soybean sauce that does all the shouting. Normally a whole-bird affair, so this version poaches thighs and cooks the rice alongside to bring it in under twenty minutes.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring the water, ginger slices and garlic to a gentle simmer, add the chicken thighs, and poach at a bare tremble for 12 minutes until a thermometer reads 75C at the thickest point.
After 2 minutes of poaching, ladle 300ml of the broth over the rinsed rice in a separate pan with the chicken fat and a pinch of salt, cover, and cook on low for 12 minutes, then rest it covered off the heat.
While everything cooks, mash the soybean paste with the grated ginger, vinegar, sugar and 2 tbsp of hot broth into a spoonable sauce, adding a chopped chilli if you want heat.
Lift the cooked chicken out, rest it 3 minutes, then slice it thickly across the grain.
Fluff the rice, plate it with the chicken on top, and serve with cucumber slices, coriander, the ginger sauce and a small bowl of the remaining broth.
Read all that and thought “absolutely not”?
Completely fair. Khao Man Gai is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.