Khao man gai
Poached chicken on rice cooked in the chicken's fat and stock, with a sharp sauce of fermented soybean, ginger, garlic and chilli.
What makes it khao man gai
- Chicken poached gently, so the flesh stays silky.
- Rice cooked in chicken fat and stock.
- A sauce of fermented soybeans, ginger and chilli.
Where it comes from
Thailand's version of the chicken rice that Hainanese migrants from southern China carried across South-east Asia. The rice is the point: fried in chicken fat with garlic, then cooked in the poaching stock, so every grain tastes of the bird.
What makes it Thai is the sauce — tao jiao, salted fermented soybeans, with ginger, garlic, chilli and vinegar — and a small bowl of the clear broth alongside.
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Start your own khao man gaiNo one here has made khao man gai yet. Start it as v1, and every version after is an experiment the next cook can learn from.
