Thai
Khao Man Gai
A comforting Thai chicken rice plate with silky poached chicken, fragrant broth-cooked rice, and a sharp fermented soybean sauce.
4 servings · 45 minutes prep · 70 minutes cook
Ingredients
Chicken and Rice
- 1 whole chicken, 3 1/2 to 4 lb
- 10 cups water
- 2 tbsp kosher salt
- 6 slices fresh ginger
- 4 cilantro roots or 10 stems, bruised
- 4 garlic cloves, smashed
- 1 tsp white peppercorns
- 2 cups jasmine rice, rinsed and drained
- 3 tbsp rendered chicken fat or avocado oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger, fresh
Sauce
- 3 tbsp fermented soybean paste
- 2 tbsp fresh lime juice, freshly squeezed
- 1 1/2 tbsp thin Thai soy sauce
- 1 tbsp palm sugar
- 1 tbsp minced ginger, fresh
- 2 garlic cloves, minced
- 2-4 Thai bird chiles, minced
Directions
Poach the Chicken and Reserve the Broth
- Combine the whole chicken, water, kosher salt, fresh ginger, cilantro roots, garlic, and white peppercorns in a Dutch oven.
- Bring the pot just to a simmer, skimming as needed, then cook gently until the thickest part of the thigh reaches 165°F, 40-50 minutes. Keep the liquid below a hard boil so the meat stays silky and the broth stays clear.
- Transfer the chicken to a tray and rest for 10 minutes. Strain the broth and keep it hot; reserve enough for the rice, sauce, and serving broth.
Cook the Chicken Rice
- Heat the avocado oil in a saucepan over medium heat. Cook the rice aromatics, garlic and fresh ginger, until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns, about 45 seconds.
- Add the jasmine rice and stir until glossy. Add 2 3/4 cups hot chicken broth and 1/2 teaspoon additional salt if the broth needs it. Cover, cook over low heat for 15 minutes, then rest off heat for 10 minutes.
Mix the Sauce and Serve
- Stir the fermented soybean paste, fresh lime juice, thin Thai soy sauce, palm sugar, fresh ginger, garlic, and Thai bird chiles with 2 tablespoons hot broth until the sugar dissolves.
- Carve the chicken and serve it over the fragrant rice with the sauce and cups of hot broth. Offer cucumber and cilantro from the optional serving suggestions if desired.
