Khao man gai es la versión tailandesa
Sirve 4
Place chicken in a pot with garlic, ginger, coriander roots and salt. Cover with cold water. Bring slowly to a simmer. Simmer gently 35–40 minutes until cooked through. Do not boil — gentle poaching keeps the flesh silky.
Blend yellow bean paste, dark soy, grated ginger, minced garlic, vinegar, sugar and chillies into a sauce. Taste and adjust seasoning.
Remove chicken from broth. Skim fat from the surface of the broth. Reserve 2 tbsp fat for cooking rice.
Heat reserved chicken fat in a pot. Add rinsed jasmine rice and fry 1 minute. Add 600ml of the strained chicken broth. Bring to a boil. Cover and cook on very low heat 15 minutes. Rest 10 minutes.
Slice or shred chicken. Serve over rice with a small bowl of warm broth on the side, dipping sauce, and fresh coriander. Cucumber slices and a small bowl of broth complete the classic presentation.
Never boil the chicken — a gentle simmer gives silky, juicy flesh. Boiling makes it tough.
The dipping sauce is as important as the chicken — make it punchy and pungent.
Cooking the rice in chicken broth and fat is non-negotiable — this is what makes khao man gai extraordinary.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a tablespoon of light soy sauce to the poaching broth for a more seasoned chicken.
Roasted garlic khao man gai versions are popular — roast the garlic before adding to the broth for a deeper, smokier flavour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Broth and rice keep 3 days. Chicken 3 days. Best assembled fresh.
Khao man gai was brought to Thailand by Hainanese Chinese immigrants in the early 20th century, who established the first chicken rice shops in Bangkok. The dish adapted to Thai tastes — spicier, more pungent sauce, different aromatics — and became one of Thailand's most universal comfort foods across all regions and social classes.
Tao jiew is a Thai fermented soybean condiment, similar to Japanese miso but less sweet and more pungent. It is available at Thai and South Asian grocery stores. Substitute with white miso mixed with a little extra soy sauce if unavailable.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Por porción · 4 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.