Khao Man Gai: Thai Chicken Rice with Ginger Chili Sauce

Why You’ll Love This Recipe

• Ultra-tender poached chicken with a silky, savory skin and juicy meat.
• Fragrant jasmine rice cooked in chicken fat and broth for deep, comforting flavor.
• Zingy ginger–chili–soybean sauce that’s salty, tangy, and just the right heat.
• Light herb broth and crisp cucumber keep the plate clean, balanced, and satisfying.

Grocery List

• Produce: Fresh ginger, garlic, scallions, cilantro, cucumber, Thai chilies
• Dairy: None
• Pantry: Jasmine rice, fermented soybean paste (tao jiew), light soy sauce, rice vinegar, dark soy (optional), palm or brown sugar, sesame oil, white pepper, kosher salt, neutral oil (backup)

Full Ingredients

Poached Chicken and Broth

• 1 whole chicken (3.5–4 lb / 1.6–1.8 kg)
• 2 tsp kosher salt (to rub on chicken)
• 3 qt (2.8 L) water, or enough to submerge
• 40 g fresh ginger, sliced (about 12 thin slices)
• 4 garlic cloves, smashed
• 3 scallion whites (reserve greens for broth)
• 1 packed handful cilantro stems (reserve leaves for serving)
• 1 tsp white peppercorns (optional)
• 2 tsp kosher salt (for the poaching water), plus more to taste
• Ice and cold water for optional quick chill

Garlicky Chicken-Fat Jasmine Rice

• 2 cups (400 g) jasmine rice, rinsed until water runs almost clear
• Saved chicken skin/fat, enough to yield 2–3 tbsp rendered fat (or use 2 tbsp neutral oil)
• 6 garlic cloves, minced (18–20 g)
• 1 tbsp finely minced ginger (10 g)
• 2¼ cups (540 ml) hot poaching broth
• ½ tsp kosher salt, or to taste
• Optional: 1 pandan leaf, knotted

Ginger–Chili–Soybean Sauce

• 2 tbsp fermented soybean paste (tao jiew) or similar light, salted fermented soybeans (30 g)
• 2 tbsp very finely minced fresh ginger (20 g)
• 2 tbsp very finely minced garlic (18–20 g)
• 2–3 Thai bird’s eye chilies, thinly sliced (adjust to heat preference)
• 2 tbsp light soy sauce (30 ml)
• 1 tsp dark soy sauce (5 ml, optional for color)
• 1 tbsp rice vinegar (15 ml)
• 2 tsp palm sugar or brown sugar (8 g)
• 1 tsp toasted sesame oil (5 ml)
• 2–3 tbsp warm poaching broth (30–45 ml), to loosen

Light Herb Broth

• 4 cups (960 ml) strained poaching broth
• ¼ tsp ground white pepper
• 1–2 tsp light soy sauce or 1 tsp fish sauce, to taste
• 2 scallions (green parts), thinly sliced
• Handful of cilantro stems or a few sprigs, lightly bruised

To Serve

• 1 cucumber, thinly sliced
• ½ cup cilantro leaves
• Cooked chicken, sliced

Step-by-Step Instructions

Step 1: Trim and season the chicken

Pat the chicken dry. Trim excess skin and visible fat from the cavity and around the thighs; reserve these trimmings for cooking the rice. Rub the chicken all over with 2 tsp kosher salt. Let it sit at room temperature while you prepare the broth aromatics (5–10 minutes).

Step 2: Poach the chicken gently

In a large pot, add 3 qt (2.8 L) water, ginger slices, smashed garlic, scallion whites, cilantro stems, white peppercorns (if using), and 2 tsp kosher salt. Bring to a bare simmer, then lower in the chicken breast-side down. Adjust heat to maintain 180°F/82°C (a gentle shimmer, no big bubbles). Poach 35–40 minutes, rotating the chicken once halfway. Internal temps: 160°F/71°C at the thickest breast and 175°F/79°C at the thigh.

Transfer the chicken to a tray. Optional for extra-silky skin: dip in an ice bath for 1–2 minutes. Rest, loosely tented, 15 minutes to let juices redistribute. Strain the poaching liquid; skim fat but reserve it for flavor.

Step 3: Render fat and start the rice

In a medium pot (or rice cooker bowl if stovetop-safe), add the trimmed chicken skin/fat and cook over low heat until you have 2–3 tbsp rendered fat and the bits turn golden, 6–8 minutes. Remove cracklings (snack or reserve). Add minced garlic and ginger; sauté over medium-low until fragrant but not brown, 60–90 seconds.

Step 4: Toast and cook the rice

Add rinsed, well-drained jasmine rice. Stir to coat and lightly toast 1 minute. Add 2¼ cups (540 ml) hot poaching broth, ½ tsp salt, and the optional pandan leaf. Bring to a gentle simmer, cover, and cook on low for 15 minutes. Remove from heat and rest, covered, 10 minutes. Discard pandan, fluff with a fork or rice paddle.

Step 5: Make the ginger–chili–soybean sauce

Combine fermented soybean paste, minced ginger, minced garlic, and sliced Thai chilies in a small bowl. Stir in light soy, dark soy (optional), rice vinegar, palm sugar, and sesame oil until sugar dissolves. Loosen with 2–3 tbsp warm poaching broth to a pourable, glossy consistency. Taste and balance: it should be salty, tangy, and spicy with a gentle sweetness. Adjust heat with more chilies if desired.

Step 6: Finish the light herb broth

Bring 4 cups (960 ml) strained poaching broth to a low simmer. Season with white pepper and soy sauce or fish sauce to taste. Add sliced scallion greens and a few cilantro stems; simmer 5 minutes. Strain out stems if you prefer a clearer bowl, or leave them for a rustic look.

Step 7: Carve, plate, and serve

Carve the chicken: remove legs and thighs, separate wings, then slice breast meat across the grain into neat pieces. To plate, mound or dome the garlicky rice on each plate, arrange warm chicken slices over or alongside, and fan cucumber slices around. Spoon a little sauce over some of the chicken and serve the rest in a small dish. Scatter cilantro leaves on top. Serve hot herb broth in small bowls for sipping or spooning over bites.

Pro Tips

• Keep the poach at 180°F/82°C. A gentle sub-simmer yields silky skin and juicy meat; rolling boils toughen the chicken.
• Rinse jasmine rice until the water runs nearly clear. This helps achieve fluffy, separate grains that still feel rich from the chicken fat.
• Rest the chicken at least 15 minutes before slicing. Optional 1–2 minute ice dip firms the skin for cleaner cuts and a gentle sheen.
• Use day-old or older-crop jasmine rice if you can find it; it absorbs broth beautifully without getting sticky.
• Balance the sauce last minute. If it tastes too salty, add a touch more sugar or a splash of broth; if flat, add a few drops more vinegar or soy.

Variations

• All-thigh version: Use 6 bone-in, skin-on thighs (about 2.5 lb/1.1 kg). Poach 30–35 minutes to 175°F/79°C; proceed with the recipe.
• Vegetarian twist: Poach firm tofu and mushrooms in a kombu–ginger broth; cook rice in that broth; make the sauce with white miso in place of soybean paste.
• Extra-gingery: Double the ginger in the sauce and add matchsticks of fresh ginger to the broth just before serving.

Storage & Make-Ahead

Chicken and broth keep best together: store carved chicken submerged in strained poaching broth up to 3 days in the fridge; reheat gently in hot broth to 150°F/66°C. Rice keeps 4 days refrigerated; reheat covered with a splash of broth. Sauce keeps 4 days refrigerated in a sealed jar; stir before serving. Broth freezes up to 3 months. For make-ahead, poach the chicken and prep the sauce a day early; cook the rice fresh for best texture.

Nutrition (per serving)

Approximate: 780 calories; 45 g protein; 28 g fat; 84 g carbohydrates; 2 g fiber; 1200 mg sodium. Values will vary based on exact chicken size, rice absorption, and sauce usage.