Khao Man Gai

Ingredients

Instructions

1. 1

   Rinse the jasmine rice in cold water 3 times until the water is less cloudy, then drain well. Thinly slice the cucumber, finely mince and grate the aromatics, and set everything out before cooking so the dish comes together smoothly.

2. 2

   Place the chicken thighs in a medium saucepan with the chicken broth, sliced ginger, crushed garlic, spring onion, and salt. Bring gently to a bare simmer over medium heat, skimming off any foam. Lower the heat so the liquid barely trembles and poach for 12-14 minutes, until the thickest part of the chicken reaches 74°C. Turn off the heat, cover, and let the chicken rest in the hot broth for 5 minutes to stay juicy.

3. 3

   While the chicken poaches, heat the chicken fat or oil in a small pot or rice cooker-safe pan over medium-low heat. Add the minced garlic and minced ginger and fry for 30-45 seconds until fragrant but not browned. Add the drained rice and stir for 1 minute so each grain is lightly coated; this helps the rice cook up glossy and separate.

4. 4

   Measure 300 ml of the hot poaching broth and pour it over the rice. Bring to a boil, then cover tightly and cook on the lowest heat for 12 minutes. Turn off the heat and rest, covered, for 5 minutes. Fluff with a fork at the end; the grains should be tender and aromatic, not wet.

5. 5

   Make the sauce by stirring together the fermented soybean paste, dark soy sauce, light soy sauce, rice vinegar, sugar, grated ginger, grated garlic, sliced chili, and warm poaching broth until loosened and balanced. Taste: it should be savory, gingery, lightly sweet, and punchy enough to season the mild chicken and rice.

6. 6

   Lift the chicken from the broth and let it sit for 2 minutes, then slice into bite-size pieces across the grain. This short rest keeps the juices from running out immediately.

7. 7

   Divide the rice between 2 plates, arrange the sliced chicken on top or alongside, and serve with cucumber and cilantro. Spoon over a little sauce and serve the remaining sauce at the table for dipping.

Nutrition per serving

Notes

• •For a more traditional texture, use skin-on chicken and keep the poaching liquid at a very gentle simmer; boiling can tighten the meat.
• •If you have extra broth left, serve a small bowl on the side with a pinch of salt and chopped spring onion.
• •Fermented soybean paste gives the sauce its classic depth; if unavailable, use yellow miso plus an extra 5 ml light soy sauce, though the flavor will be less traditional.
• •To keep within 45 minutes, prepare the sauce and cucumber while the chicken and rice cook.

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