Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Khao Man Gai
Poached chicken so silky it melts, served over fragrant rice cooked in its own broth, with ginger dipping sauce — Thailand's beloved everyday comfort food at its finest.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Bring the water to a boil in a large pot with the ginger, half the garlic, scallions, and salt. Lower the chicken into the broth, breast up, and bring back to a bare simmer.
- 2
Poach gently at a bare simmer, never a rolling boil, for 35 to 40 minutes until the thickest part of the thigh reads 165F. Turn off the heat and let the chicken rest in the hot broth another 15 minutes for silky, fully cooked meat.
- 3
Lift the chicken out and plunge it into ice water for 5 minutes to firm the skin and stop the cooking, then rub the skin lightly with oil so it stays glossy.
- 4
Strain the poaching broth. Saute the rice in chicken fat with the remaining garlic clove until the grains turn translucent at the edges.
- 5
Cook the rice with 3 1/2 cups of the reserved chicken broth in place of water, either in a rice cooker or covered on the stove, until tender and fragrant.
- 6
Whisk together the soybean paste, lime juice, grated ginger, sugar, and chilies for the dipping sauce, adjusting until it is sharp, salty, and a little sweet.
- 7
Debone or chop the chicken through the bone into serving pieces. Mound the rice alongside, top the chicken with a little broth, and serve with cucumber, cilantro, the ginger sauce, and a small bowl of hot broth on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving710
Calories
49 g
Protein
76 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Khao man gai is Thailand's take on Hainanese chicken rice, brought by Hainanese immigrants and made thoroughly Thai with a punchy ginger-soybean dipping sauce. The chicken is gently poached and the rice is cooked in the savory poaching broth and rendered fat. Its genius is restraint: poached chicken, fragrant rice, and a sauce that ties it together.
Listahan note
This version poaches the chicken gently for silky meat and cooks the rice in the broth for full flavor, with a bold fermented soybean and ginger sauce as the centerpiece.
Technique cues
- Poach the chicken just below a simmer so the meat stays silky and tender rather than tough.
- Cook the rice in the strained chicken broth with a little rendered fat and ginger so every grain carries flavor.
- Reserve the poaching liquid as a clear soup to serve alongside, skimmed of excess fat.
Kitchen flow
- Parallel prep
- Make the dipping sauce and slice the garnishes while the chicken poaches and the rice cooks in the broth.
- Make-ahead
- Poach the chicken and cook the rice ahead; the dipping sauce keeps refrigerated for several days.
- Leftover move
- Turn leftover poached chicken and rice into a quick congee or fried rice the next day.
- Cleanup rhythm
- Strain and save the broth right away, and rinse the rice pot before the starch dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
whole chicken or chicken pieces
the centerpiece
Purpose: Gently poached chicken is the silky heart of the dish.
Handling: Poach below a simmer until just cooked, then rest and slice.
Adaptation: Bone-in thighs for a faster, forgiving version.
jasmine rice
the flavored base
Purpose: Rice cooked in the chicken broth becomes fragrant and savory.
Handling: Rinse, then cook in strained broth with a little chicken fat and ginger.
Adaptation: Any long-grain rice, though jasmine is traditional.
ginger
the aromatic and sauce base
Purpose: Ginger flavors both the rice and the punchy dipping sauce.
Handling: Slice some for the rice and mince more for the sauce.
Adaptation: Galangal adds a different but pleasant aroma.
fermented soybean paste
the sauce core
Purpose: Fermented soybean (taochiao) gives the dipping sauce its savory funk.
Handling: Mash and mix with ginger, chili, garlic, and a little vinegar and sugar.
Adaptation: Yellow miso thinned with soy as a rough substitute.
garlic
the aromatic
Purpose: Garlic deepens both the rice fat and the sauce.
Handling: Mince for the sauce; lightly fry some in the rice fat.
Adaptation: Shallot for a milder note.
cucumber and cilantro
the fresh garnish
Purpose: Cool cucumber and cilantro balance the rich rice and chicken.
Handling: Slice cucumber and pick cilantro to plate alongside.
Adaptation: Sliced tomato or scallion.
Technique notes
- Keep the poaching liquid barely trembling, never a rolling boil, for the silkiest chicken.
- Toast the rinsed rice briefly in a little chicken fat before adding broth for deeper flavor.
- The dipping sauce is the soul of the dish; balance its salty, spicy, sour, and sweet edges carefully.
Ingredient swaps
- Gluten-free direction
- Use tamari or a certified gluten-free soybean paste in the sauce.
- Lighter direction
- Cook the rice with less rendered fat and skim the broth well for a leaner plate.
- Weeknight shortcut
- Use bone-in thighs and store-bought broth to shorten the poaching step.
Serve alongside
- Clear chicken broth soup
- Sliced cucumber
- Stir-fried greens
- Steamed bok choy
- Thai iced tea
- Cold coconut water
- Chrysanthemum tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate poached chicken, rice, and broth separately up to 4 days. Reheat the rice with a splash of broth and warm the chicken gently to keep it tender. The broth freezes well for up to two months; the dipping sauce keeps a week in the fridge.
Equipment
- Large pot for poaching
- Rice cooker or heavy pot
- Fine strainer for the broth
- Mortar and pestle for the sauce
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