Entree: Thailand – Central Thailand – ข้าวมันไก่ ➤ khao man gai (Hainanese-style poached chicken served with fragrant oily rice and a spicy-sour dipping sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 3 qt (2.8 L) water, plus more as needed to cover chicken for poaching
- 1 tbsp (15 ml) salt for poaching
- 2 tbsp (30 ml) vegetable oil or reserved chicken fat
- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) reserved poaching liquid (chicken broth), strained
- 4 cloves garlic, minced (for rice)
- 1 small piece fresh ginger, smashed (for poaching)
- 1 cucumber, thinly sliced for garnish
- A handful fresh cilantro and sliced scallions for garnish
- For the dipping sauce:
  - 4 cloves garlic
  - 2-inch (5 cm) piece fresh ginger, peeled
  - 3 Thai bird chilies or 1 serrano, to taste
  - 3 tbsp (45 ml) light soy sauce
  - 2 tbsp (30 ml) rice vinegar
  - 1 tbsp (15 ml) sugar
  - 2 tbsp (30 ml) warm chicken broth (reserved)
  - Juice of 1 lime

Instructions

1. Rinse the whole chicken and remove any excess fat. Place chicken in a large pot, add water to cover, add 1 tbsp salt and the smashed piece of ginger. Bring to a gentle simmer over medium heat.
2. Reduce heat to low so the liquid stays at a gentle simmer. Poach the chicken, partially covered, for about 30–40 minutes until a thigh reads 165°F (74°C). Turn off heat and let the chicken sit in the hot broth for 15–20 minutes to finish cooking and stay moist.
3. While the chicken rests, strain and reserve 2 1/2 cups (600 ml) of the poaching liquid. Skim any fat; reserve a couple tablespoons of rendered chicken fat if available and use with oil for the rice.
4. In a small skillet, heat 2 tbsp (30 ml) vegetable oil or reserved chicken fat over medium heat. Add 4 cloves minced garlic and sauté until fragrant and lightly golden. Add the rinsed jasmine rice and stir to coat each grain with oil and garlic for 1–2 minutes.
5. Transfer the rice to a rice cooker or saucepan, add 2 1/2 cups (600 ml) reserved poaching liquid, cover and cook according to rice cooker instructions or simmer on low for 15 minutes then let rest covered for 10 minutes off heat.
6. Meanwhile, prepare the dipping sauce by pounding or blending garlic, ginger, and chilies until finely chopped. Stir in light soy sauce, rice vinegar, sugar, 2 tbsp (30 ml) warm chicken broth, and lime juice. Adjust seasoning to taste.
7. Remove the chicken from the pot, drain, and rub with a little salt. Chop or slice the chicken into serving pieces. Optionally rub skin with a touch of sesame oil for shine.
8. Serve the sliced poached chicken over portions of the fragrant rice, accompanied by cucumber slices, cilantro, and scallions. Provide the dipping sauce on the side and additional warm poaching broth for soup if desired.