How to Cook Thai Chicken Rice – Khao Man Gai, Authentic Sauce for the Family

How to Make Thai Chicken Rice – Khao Man Gai

• 1

  Prepare the chicken thighs

  To eliminate the odor of the chicken thighs, rub them with salt and soak them in diluted saltwater for about 5 minutes. After that, rinse with clean water and let them drain.

  How to clean chicken properly without odor

  • After rubbing with salt, you can use a mixture of alcohol and sliced ginger, crushed slightly to rub and massage the entire chicken thigh once more, helping to completely eliminate the odor and dirt. Rinse well and let it drain.
  • Additionally, you can also add lemon to the water, soak the chicken thighs for 15 – 20 minutes. After that, take them out, rinse with cold water and let them drain.

  
• 2

  Boil the chicken

  Place a pot on the stove, then add the chicken thighs, 5 cloves of garlic, 6 slices of ginger, and a little salt into the pot. After that, pour water to cover the chicken thighs and bring to a boil over high heat.

  When the water in the pot starts to boil, reduce the heat, skim off the white foam, and boil the chicken for about 20 minutes before turning off the heat. Cover the pot and let the chicken sit for about 15 minutes.

  Finally, take the chicken out and cut it into bite-sized pieces.

  Tip: How to boil chicken well, golden brown, and not split skin

  
• 3

  Roast rice and cook rice

  Place a pan on the stove, add chicken skin to fry to extract the fat. When you see the chicken fat starting to melt, remove the chicken skin, add about 4 minced garlic cloves to the pan, and sauté until golden and fragrant. Finally, pour all the washed rice into the pan, stir-fry for about 5 minutes over medium heat, then turn off the heat.

  Next, pour the stir-fried rice into the rice cooker, add a little chicken broth into the pot, and turn on the rice cooking mode as usual.

  Tip: Stir-frying the rice with chicken fat will help make the rice more fragrant and rich.

  

  

  
• 4

  Prepare the sauce

  Gradually add 4 garlic cloves, 2 – 3 slices of ginger, 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 teaspoon of vinegar, 6 tablespoons of chicken broth, and 2 sprigs of parsley into the blender.

  Turn the machine on high speed, blend the ingredients together until the mixture is smooth and silky.

  Tip: To enhance the flavor of the sauce, you can add about 2 – 3 tablespoons of soy bean paste to blend in as well.

  
• 5

  Completion

  Serve the rice in a bowl, press it down tightly, then flip it onto a plate. Arrange the chicken and slice the cucumber to serve on the plate.

  The chicken broth is poured into a bowl, sprinkle a little pepper, and chopped green onions to make a soup. You can drizzle the sauce directly over the chicken thighs or serve it in a separate bowl for dipping.

  
• 6

  Final Product

  The rice is sticky and soft, with a slight richness from the chicken fat. The chicken thighs are boiled just right so that the meat is tender and not dry. Especially, the chicken tastes better when dipped in the spicy sauce, which is seasoned just right. The soup is mildly sweet. This chicken rice dish is sure to make your whole family fall in love with it on the very first try.