Recipes / International dishes / Rice Dishes

Khao Man Gai (Thai Chicken Rice)

Name: Khao Man Gai (Thai Chicken Rice)
Total time: 50 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: Boneless chicken thighs 4; jasmine rice 300g; water 450ml; seasoning powder 1.5 teaspoons; garlic 1 clove minced for the rice and 20g for the sauce; sesame oil 1 tablespoon; pandan leaf 3; ginger 40g sliced for the rice and 20g for the sauce; chili 2; tuong hot (fermented soybean paste) 2 tablespoons; kOBE Monk Fruit Blend 1/2 tablespoon; rice vinegar 1 teaspoon; water 2 tablespoons; lime juice 1/2 teaspoon; soy sauce 2 teaspoons; salt 1/3 teaspoon

International dishesRice DishesThailandAbout 50 minutes

Khao Man Gai gives a plate of rice lightly rich with sesame oil, tender chicken and a deeply savory soybean dipping sauce. Seasoning the sauce is the tricky part, since without enough acidity the plate turns heavy.

The chicken is not poached separately. It sits skin side up on the surface of the rice and cooks with pandan leaf and sliced ginger for 35 to 40 minutes, so the grains take on the richness from the meat.

This batch weighs about 1.7kg, at roughly 104 calories per 100g.

Nutrition (this recipe makes 4 servings)

103.7kcal

3.1gprotein

2.4gfat

0.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. A pot of 300g rice with 4 chicken thighs divides into 4 plates.

Ingredients for the batch

Boneless chicken thighs 4
jasmine rice 300g
water 450ml
seasoning powder 1.5 teaspoons
garlic 1 clove minced for the rice and 20g for the sauce
sesame oil 1 tablespoon
pandan leaf 3
ginger 40g sliced for the rice and 20g for the sauce
chili 2
tuong hot (fermented soybean paste) 2 tablespoons
kOBE Monk Fruit Blend 1/2 tablespoon
rice vinegar 1 teaspoon
water 2 tablespoons
lime juice 1/2 teaspoon
soy sauce 2 teaspoons
salt 1/3 teaspoon

Method

Rub the 4 boneless chicken thighs with salt, soak them in lightly salted water for about 5 minutes, rinse and drain. Season both sides with 1/3 teaspoon salt and leave them for 2 minutes.
Rinse 300g jasmine rice 3 to 4 times until the water runs clear, then drain it completely.
Put the rinsed rice in the rice cooker with 450ml water, 1.5 teaspoons seasoning powder, 1 clove of minced garlic and 1 tablespoon sesame oil, and stir to combine.
Lay 3 pandan leaves, 40g sliced ginger and the 4 chicken thighs skin side up on top, close the lid and cook for 35 to 40 minutes.
Make the sauce: chop 20g garlic, 20g ginger and 2 chilies. Blend them with 2 tablespoons tuong hot, 1/2 tablespoon kOBE Monk Fruit Blend, 1 teaspoon rice vinegar, 2 tablespoons water, 1/2 teaspoon lime juice and 2 teaspoons soy sauce until smooth.
When the rice is done, lift out the chicken and slice it, spoon the rice onto plates and serve it with the sauce.

Tips

Choose chicken thighs that spring back, with thin smooth pale yellow skin and a plump firm shape.
Choose rice with even round grains, unbroken and lightly fragrant, passing over rice that looks too white or faded.
Without pandan leaf, leave it out and the rice still smells good from the ginger and the sesame oil.
The bean paste here is tuong hot, sold at markets and supermarkets.
Lift the chicken out the moment it is cooked, since holding it in the residual heat softens the skin and dries the meat.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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