How to make Thai chicken rice, or khao man gai, an easy one-pot meal
- Susan Jung’s recipe for khao man gai – chicken, rice and broth – comes with a super-spicy dipping sauce
- Fresh, not frozen, chicken served at room temperature is the secret to this delicious dish
Thai chicken rice, or khao man gai, is similar to Hainan chicken rice in that it’s a one-dish meal: chicken, rice and a clear broth made from the bones of the bird. The big difference is in the accompanying dipping sauce. Hainan chicken rice is served with a trio of sauces: ginger, chilli and sweetened soy sauce. Khao man gai comes with only one, which is tangy and on the edge of being too spicy.
Thai chicken rice (khao man gai)
In Thailand, khao man gai shops display a row of cooked chickens on hooks, all ready to be taken down and cut into pieces. Like Hainan chicken rice, the chicken is served at room temperature, not hot.
The quality of the chicken is of the utmost importance. Use a fresh chicken, because frozen birds have flabby, tasteless meat. And don’t buy a large chicken, or it will take too long to cook.
This recipe uses a different technique to the one used at restaurants, where the birds are cooked whole. Here, the chicken is cut up and the carcass and bony parts are simmered to make a broth that is used to cook the rice. The thighs, breasts and wings are placed on top of the rice in the rice cooker to add flavour to the grains.
Thai yellow bean sauce, also called soybean paste, comes in bottles – some with a lot of solids and others with most of the fermented soybeans strained out; either is fine. Kecap manis, or Indonesian sweetened soy sauce, can be substituted for the Thai sweet soy sauce.
For the Thai chicken rice:
350 grams long-grain rice
