Thai cuisine · Dough, Pasta & Rice

Khao Man Gai

Poached chicken over rice cooked in the chicken broth, served with a spicy ginger-soybean sauce and a cup of broth.

Ingredients · for 4 servings

• 800g chicken thighs
• 400g jasmine rice
• 6cm piece ginger
• 8 garlic cloves
• 2 tbsp oil
• 3 tbsp fermented soybean paste (taucheo)
• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 tbsp palm sugar
• 4 Thai chilies
• 1 cucumber
• Salt

Instructions

1. Bring 1.5 liters of water to a boil with half the ginger, three crushed garlic cloves and 1 tsp salt, add the chicken thighs and poach at a bare simmer for 25 minutes, just below boiling point.
2. Remove the chicken and briefly plunge it into cold water to keep the meat juicy and the skin taut, then strain the broth through a fine sieve.
3. Rinse the jasmine rice until the water runs clear; finely chop the remaining garlic, sauté in the oil until golden, then fry the drained rice with it for 2 minutes.
4. Pour in 700ml of the hot broth, season with salt and cook the rice covered over the lowest heat for 12 minutes, then remove from the heat and let steam for 10 more minutes.
5. For the sauce, stir together the soybean paste, light soy sauce, rice vinegar, palm sugar, the remaining finely grated ginger and the chopped Thai chilies.
6. Pull the chicken meat off the bones, slice it, arrange over the rice and serve with cucumber slices, the sauce and a cup of hot broth.