For a richer flavor, use chicken thighs in addition to or instead of the whole chicken. Adjust the amount of Thai chiles in the sauce to your desired level of spiciness. If you don't have fermented soybeans, you can omit them or substitute with a small amount of miso paste for a similar umami flavor.
Nong's Khao Man Gai
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PREP TIME1 hrs
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COOK TIME45 mins
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TOTAL TIME1 hrs 45 mins
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SERVING6 People
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VIEWS54
Experience the soul of Thai street food with this fragrant and flavorful Khao Man Gai. Tender poached chicken, infused with aromatics, served over perfectly cooked rice, and drizzled with a zesty, umami-rich sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate71 g
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Cholesterol63 mg
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Fiber2 g
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Protein31 g
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Saturated Fat6 g
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Sodium2465 mg
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Sugar4 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
35 mins
Poach the Chicken: In a large pot, bring water to a boil. Add chicken, 1 cup ginger, halved head of garlic, sugar, and salt. Return to a boil, then reduce heat to a simmer and cook for 35 minutes. (35 minutes)
02
Step
5 mins
Rest and Reserve Broth: Transfer chicken to a plate, cover with foil, and let rest. Reserve the poaching broth; you will need it for the rice. (5 minutes)
03
Step
3 mins
Prepare Aromatic Rice: Heat coconut oil in a rice cooker or heavy-bottomed pot over medium heat. Add 4 pieces chopped ginger, knotted pandan leaves, 1 tablespoon garlic, and shallots. Cook, stirring frequently, until golden and fragrant. (5 minutes)
04
Step
15 mins
Cook the Rice: Add rice to the rice cooker or pot; stir to coat with the infused oil. Pour in 2 cups of the reserved chicken broth. If using a rice cooker, cook according to the manufacturer's instructions. If using a pot, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes, or until all liquid is absorbed. (20 minutes)
05
Step
10 mins
Make the Dipping Sauce: While the rice is cooking, combine Thai chiles, pickled garlic cloves, fermented soybeans (if using), 1/3 cup ginger, vinegar, and soy sauce in a food processor or blender. Pulse until finely chopped but not completely smooth; you want some texture. (5 minutes)
06
Step
5 mins
Prepare the Chicken: Debone the rested chicken, discarding the bones and skin (optional, but traditional). Cut the meat into 1-inch pieces. (10 minutes)
07
Step
2 mins
Assemble and Serve: Fluff the cooked rice with a fork. Place the chicken pieces over the rice. Drizzle generously with the Thai chile sauce, or serve it on the side for dipping. Garnish with fresh cilantro and cucumber slices. (5 minutes)
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Please Rate
Kristoffer Prohaska
Jun 14, 2025This is my new go-to recipe for Khao Man Gai. Thank you for sharing!
Helen Bruenhyatt
May 5, 2025I'm a beginner cook, and this recipe was easy to follow. It turned out great!
Mossie Kohler
Mar 29, 2025The pickled garlic is a must! It adds such a unique flavor to the sauce.
Winfield Buckridge
Mar 23, 2025The instructions are clear and concise, making it easy to recreate this restaurant-quality dish at home.
Tyrell Anderson
Mar 18, 2025The sauce is what makes this dish! It's spicy, tangy, and so addictive.
Bailey Morissette
Mar 16, 2025This recipe is amazing! The chicken is so tender and flavorful, and the rice is cooked perfectly.
Jade Kuvalis
Mar 10, 2025I've made this several times, and it's always a hit. The pandan leaves really make a difference.
Kurtis Batzdietrich
Mar 1, 2025I added a little bit of sesame oil to the rice for extra flavor, and it was delicious.
Princess Aufderhar
Jan 8, 2025I doubled the sauce recipe because we love it so much!