Authentic Thai Recipe for Khao Man Gai | ข้าวมันไก่ | Thai Chicken and Rice Recipe

Khao Man Gai is the Thai version of Hainanese Chicken and Rice. It is quite popular in Thailand but not often served at Thai restaurants in the west. The dish consists of lightly seasoned, boiled chicken, served at room temperature, along with hot steamed white rice that has been cooked in water with a little rendered chicken fat and other seasonings. A rich and earthy sauce made with fresh ginger, hot chilies, garlic, soy sauce, fermented yellow soy bean paste, and other seasonings is served on the side. The dish usually includes a bowl of chicken broth, or a soup made with chicken broth and either Chinese winter gourd, daikon, or chayote. Fresh vegetables such as cucumbers, green beans, or cabbage may also be served on the side. I know it sounds a little boring, but the unique sauce is what makes this into a delicious meal.

Servings: 4 or more
Prep time: 15 Minutes
Cooking time: 1 Hour
Ready in: 1 1/2 Hours

Ingredient List:

1 Chicken Meat (whole fryer or roasting chicken, 4 - 5 pounds)
1 Daikon (large Daikon Radish, peeled and cut into 2 inch pieces)
2 - 4 sprigs Coriander / Cilantro Leaves
3 - 4 inches Ginger (cleaned, cut into small pieces, enough to make about 1/4 cup)
6 Garlic (whole large cloves)
6 - 8 Thai Hot Chili (more or less as desired, cleaned, stems removed)
6 - 8 Coriander Root
1/2 Cup Distilled white vinegar
1/4 Cup Dark Sweet Soy Sauce
1/4 Cup Light Soy Sauce
1/4 Cup Coconut Sugar
1/3 Cup Yellow Soybean Paste
1/4 teaspoon White Peppercorns (finely ground white pepper)
1 Tablespoon Salt

Directions:

1: Boil the chicken in a large pot with salted water for about 45 minutes.

2: Prepare the sauce by grinding the ginger, garlic and chilies into a smooth paste. Add vinegar, both kinds of soy sauce, the soybean paste, coconut sugar, and the ginger paste you made to a small pan. Cook for about 1 minute.

3: Cook the rice with water, 1/4 cup of chicken fat, some garlic, and coriander root.

4: Remove the chicken from the pot and let it cool.

5: Prepare a soup using the chicken stock, Daikon, ground white pepper and coriander roots. Cook for about 10 minutes.

6: Serve cold sliced chicken with the hot seasoned rice, with a cup of soup and the sauce on the side.

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