Khao Man Gai Recipe (Thai Chicken Rice) ข้าวมันไก่
Try the best khao man gai recipe—Thai chicken rice with a flavorful sauce and tasty broth. A classic street food dish with easy image instructions!
Ingredients
FOR THE SOUP
- 100 floz or 12 1/2 cups water
- 1 1/2 cups winter melon, sliced
- 3 coriander, stalks
- 1 teaspoon black peppercorns
- 4 cloves garlic
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 2.2 lb chicken legs
FOR THE RICE
- 25 oz 3 1/2 cups uncooked jasmine rice
- 3 cloves garlic, peeled
- 1 tbsp ginger, sliced
- 5 cups soup
FOR THE DIPPING SAUCE
- 10 cloves garlic
- 5 chilies
- 2 tablespoons palm sugar, chop to measure
- 1 tbsp ginger, chopped
- 2 tablespoons lime juice
- 3 tablespoons soybean paste
- 1/2 teaspoon salt
Instructions
SOUP
- Begin by preparing the soup. Slice the winter melon into medium to large chunks.
- Remove a small portion of the chicken skin. We’ll use this later as a source of fat or oil for the rice.
- Crush black peppercorns, garlic, and coriander root with a mortar and pestle.
- Bring water to a boil in a pot. Add the chicken, the spice mixture from the previous step, winter melon slices, and bouillon cubes. Let the chicken soup simmer for about 40 minutes and make sure the chicken is cooked.
RICE
- Next, we’ll cook the rice. Rinse your rice thoroughly and let excess water drain.
- In a non-stick wok or skillet, fry the chicken skin until it turns golden brown and releases its oil and fat.
- Add ginger and garlic to the pan and fry until golden.
- Add rice to the pan and continue frying until it has fully absorbed the flavorful chicken oil.
- Transfer the rice to a pot, then pour in the prepared chicken soup. Cook until the rice is fully cooked and tender.
DIPPING SAUCE
- Lastly, we’ll make the khao man gai sauce. Crush garlic, ginger, and chili peppers using a mortar and pestle.
- Add palm sugar, lime juice, soybean paste, and salt into the mortar and thoroughly mix into one sauce.
SERVE
- Portion out your rice on a serving dish. Add chicken and serve with your dipping sauce. Serve your chicken stock in a small bowl. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe can be split into 3 stages: cooking the soup, the rice, and the dipping sauce.
Calories: 888kcal | Carbohydrates: 131g | Protein: 38g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1460mg | Potassium: 660mg | Fiber: 4g | Sugar: 8g | Vitamin A: 626IU | Vitamin C: 72mg | Calcium: 108mg | Iron: 3mg
