Entree: Thailand – Bangkok Street Food – ข้าวมันไก่ ➤ Khao man gai (Hainanese chicken rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cleaned
- enough water to cover the chicken for poaching, about 10 cups (2.4 L)
- 6 cloves garlic, divided
- 3 in (30 g) fresh ginger, divided (smashed for poaching; grated for sauce)
- 2 pandan leaves (optional), tied
- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 2 tbsp (30 ml) rendered chicken fat or vegetable oil
- 3 cups (720 ml) reserved chicken poaching broth (from the poaching liquid), strained
- 3 scallions (green onions), white and green parts separated
- 1/2 English cucumber, thinly sliced
- small bunch cilantro for garnish
- For the sauce (nam jim):
  - 2 tbsp (30 g) fresh ginger, finely grated
  - 2 cloves garlic, finely minced
  - 2 bird’s-eye chilies or 1 serrano, finely chopped (adjust to taste)
  - 2 tbsp (30 ml) light soy sauce
  - 1 tbsp (15 ml) rice vinegar or lime juice
  - 1 tsp (5 g) sugar
  - 1 tbsp (15 ml) sesame oil (optional)
- Salt to taste

Instructions

1. In a large pot, place the whole chicken, 3 smashed garlic cloves, half the ginger (smashed), the white parts of the scallions, and pandan leaves; add enough water to cover the chicken (about 10 cups / 2.4 L). Bring to a gentle boil, then reduce to a simmer and poach for 30–40 minutes until the chicken is cooked through. Turn off heat and leave chicken in the hot broth for 15 minutes to finish cooking.
2. Carefully remove the chicken from the broth. Reserve and strain the poaching broth; skim off and reserve the fat that rises to the top. Chill the chicken briefly or plunge into iced water for a few minutes for firmer skin, then rub with a little salt and slice or carve into serving pieces.
3. Heat the reserved chicken fat (or 2 tbsp / 30 ml vegetable oil) in a saucepan over medium heat. Add 3 minced garlic cloves and remaining grated ginger; sauté briefly until fragrant but not browned. Add the rinsed jasmine rice and stir to coat the grains in the aromatics and fat for 1–2 minutes.
4. Transfer the rice to a rice cooker or saucepan; add 3 cups (720 ml) of the strained chicken broth, a pinch of salt, and the tied pandan leaves if using. Cook the rice until tender (rice cooker or simmer covered on low about 15–20 minutes). Remove pandan before serving.
5. Make the sauce by mixing the grated ginger, minced garlic, chopped chilies, light soy sauce, rice vinegar or lime juice, sugar, and sesame oil (if using) until sugar dissolves. Adjust heat and acidity to taste.
6. Warm some of the reserved clear chicken broth to serve as a soup alongside the rice and chicken; season with salt and sliced scallions.
7. To plate, mound the fragrant rice, top with poached chicken slices, garnish with cucumber and cilantro, spoon the ginger-chili sauce over the chicken, and serve with a bowl of clear broth on the side.