Khao Man Gai
Thai poached chicken rice with ginger broth and a spicy fermented bean dipping sauce — Bangkok's beloved lunch.
About This Recipe
Khao man gai (chicken fat rice) is Thailand's version of Hainanese chicken rice — poached chicken served over rice cooked in the chicken broth with chicken fat and ginger, accompanied by a pungent, complex dipping sauce of fermented yellow bean paste, ginger, chilli and vinegar. Unlike Singaporean chicken rice, the Thai version uses a more pungent, spicier sauce that transforms the mild, silky chicken. It is the most popular lunch in Bangkok, served from 6am until the lunch stock runs out.
Ingredients
Serves 4
- 1.2 kgwhole chicken or bone-in pieces
- 1 headgarlic(halved horizontally)
- 5 cmfresh ginger(sliced)
- 2 stalkscoriander roots or stalks
- 1 tspsalt
- 400 gjasmine rice
- 2 tbspchicken fat or butter(skimmed from the broth)
- 3 tbspfermented yellow soybean paste (tao jiew)
- 3 tbspdark soy sauce
- 2 tbspginger(finely grated, for sauce)
- 2 clovesgarlic(minced, for sauce)
- 1 tbspvinegar
- 1 tspsugar
- 1–2red chillies(for sauce)
- 1 tbspfresh coriander(to garnish)
Instructions
- 1
Poach chicken
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.
- 2
Make dipping sauce
Blend yellow bean paste, dark soy, grated ginger, minced garlic, vinegar, sugar and chillies into a sauce. Taste and adjust seasoning.
- 3
Skim fat
Remove chicken from broth. Skim fat from the surface of the broth. Reserve 2 tbsp fat for cooking rice.
- 4
Cook 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.
- 5
Serve
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.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
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.
Variations
- •
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.
Storage
Broth and rice keep 3 days. Chicken 3 days. Best assembled fresh.
History & Origin
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.
Frequently Asked Questions
What is fermented yellow soybean paste (tao jiew)?
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.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Nutrition Facts
Per serving · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Featured in Guides
This recipe is featured in the following curated guides:
More Thai Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Browse by Ingredient
More recipes built around the same core ingredients.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes