Khao Man Gai (Thai Chicken Rice) – Easy Rice Cooker Method

Steps

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1. 1
   Rinse the rice and soak it in water for 30 minutes.
   ▶ ≈1:54
2. 2
   Trim excess skin, sinew, and fat from the chicken thigh, then prick both sides with a fork to help the seasoning penetrate and tenderize the meat.
   ▶ ≈2:14
3. 3
   Rub sugar into the chicken first to help retain moisture and tenderize it, then rub in the salt.
   ▶ ≈3:10
4. 4
   Place the chicken in a shallow dish, coat with grated garlic and ginger, then pour over the sake to coat evenly. Cover with plastic wrap and marinate in the fridge for about 20 minutes (while the rice soaks).
   ▶ ≈3:53
5. 5
   Drain the soaked rice into the rice cooker pot, add the chicken stock powder and the sake liquid from marinating the chicken, mix well, then add water to just below the 2-cup line and stir evenly.
   ▶ ≈4:31
6. 6
   Place the chicken on top of the rice with the skin facing up (skin-down would make the rice greasy and soggy), add the green onion tops, and cook on the normal rice setting.
   ▶ ≈5:11
7. 7
   While the rice cooks, make the sauce: finely chop the long green onion and place in a bowl, add soy sauce, vinegar, oyster sauce, lemon juice, sugar, grated ginger, and sesame oil, mix until the sugar dissolves, then cover and chill in the fridge.
   ▶ ≈5:49
8. 8
   Once cooked, remove the chicken and discard the green onion, cut the chicken into bite-sized pieces, fluff and plate the rice, top with the chicken, and drizzle generously with the sauce to finish.
   ▶ ≈6:43