Thai Khao Man Gai

Name: Thai Khao Man Gai
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 5 servings
Cuisine: Thai,Asian
Ingredients: 1 whole chicken, giblets and neck removed; 1/2 tablespoon salt; 2 cilantro roots; 1/4 cup chopped Thai garlic; 1 pound Thai jasmine rice; 1 tablespoon salt; 3 cups cubed winter melon; Salt, to taste; Freshly ground black pepper, to taste; 5 sprigs cilantro; 1/4 cup sliced ginger; 1/4 cup garlic; 5 to 10 Thai bird's eye chiles; 1 cilantro root; 2 tablespoons fermented soybean sauce; 2 tablespoons white vinegar; 1 tablespoon sugar; 1/2 tablespoon dark soy sauce; 1/4 to 1/2 cup chicken broth; Cucumber, sliced on a bias, for garnish; Chopped cilantro, for garnish

Khao Man Gai is a Thai chicken and rice dish featuring rice cooked in chicken fat for a rich, buttery texture, served with poached chicken, soup, and a spicy dipping sauce.

⭐ 4.6 (10 reviews) Prep: 30 minCook: 90 minTotal: 120 minYields: 5 servings

Category Tags:

Dinner Lunch Sauce Soup

Cuisine Tags:

Thai Asian

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Instructions

Remove chicken skin, then boil chicken with salt and coriander roots in a large pot of water for 30-40 minutes; cool chicken and reserve the broth.
Meanwhile, render chicken fat by cooking the chicken skin in a small pan over medium heat for 10 minutes until oil is released; remove the skin.
Add chopped garlic to the hot chicken oil; fry for 5 minutes until golden, then transfer the garlic and oil to a bowl.
Rinse rice until water runs clear; drain. Combine rice with the fried garlic, chicken oil, and salt.
Add enough reserved chicken broth to cover the rice up to your first finger joint. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes; fluff with a fork.
For the soup: Peel, deseed, and cut winter melon. Bring reserved chicken broth to a boil, add winter melon, season with salt and pepper, and cook for 15 minutes until soft. Stir in chopped cilantro.
For the sauce: Pulse ginger, garlic, chile, and cilantro root in a blender. Add fermented soybean sauce, white vinegar, sugar, dark soy sauce, and a splash of chicken broth; blend until chunky.
To serve: Mound rice on a plate, top with sliced chicken, cucumber, and cilantro. Serve with the prepared soup and sauce.