Khao Man Gai

ข้าวมันไก่ · Khao Man Gai

Ingredients14

• whole chicken1.4 kg
• jasmine rice400 g
• chicken fat or skin40 g
• garlic8 cloves
• fresh ginger60 g
• pandan leaves2
• light soy sauce2 tbsp
• fermented soybean paste1 tbsp
• white vinegar2 tbsp
• fresh bird's eye chilies4
• cucumber1
• cilantro sprigs8
• salt2 tsp
• sugar1 tsp

Method

1. Rinse the chicken, then poach it gently in water with half the ginger, 4 garlic cloves, pandan, and salt until just cooked through, about 35–40 minutes. Reserve the broth.
2. Rub the chicken skin with a little broth and soy sauce, then rest it until cool enough to chop.
3. Fry the chicken fat until it renders, then sauté the remaining garlic and ginger in that fat.
4. Stir in the rinsed rice, coat it in the fat, then cook it in strained chicken broth until tender and glossy.
5. Pound chilies, garlic, ginger, fermented soybean paste, vinegar, sugar, and a splash of broth into a dipping sauce.
6. Slice the cucumber and chop the chicken into serving pieces.
7. Plate the rice with chicken, cucumber, and cilantro, and serve with the sauce and a small bowl of hot broth.