Thai Chicken Rice (Khao Man Gai) One-Pot Style · PrimedTable
Thai🍚 Starches
Thai Chicken Rice (Khao Man Gai) One-Pot Style
An easy one-pot Thai chicken rice dish with fragrant rice cooked in chicken broth, tender and juicy chicken, and a spicy-sour-sweet Thai dipping sauce. Enhanced with fresh coriander throughout, garnished with cucumber, tomato, and lettuce.
yellow onionroughly sliced, or use large red onion instead¼
pandan leaftied into a knot1
corianderwhole plant; root used for broth1
cooking oil3 tbsp
butteror chicken fat1 tbsp
chicken whole legaround ½ chicken; lightly scored3
water5 cups
chicken stock cubeor concentrated chicken stock1
saltto taste
white pepper powderoptional~½ tspest.
fragrant ricewashed and drained2 cups
chicken brothfrom the cooking above3 cups
garlicfor dipping sauce5 cloves
bird's eye chilliadjust to preferred spice level6-8
large red chillifor color and less heat5
coriander leavesfor dipping saucea handful
brown sugar2 tbsp
Thai fish sauce3 tbsp
lime juicefrom fresh limes~3 tbspest.
Thai chilli sauce3-4 tbsp
cucumberthinly sliced, for garnish~1est.
tomatothinly sliced, for garnish~2est.
lettuce leavesfor garnish~1 cupest.
Steps
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1
Prepare the ginger by slicing thinly, lightly crush the garlic cloves, roughly slice the onion, and set aside the cleaned coriander roots.
2
Wash the rice until the water runs clear, then drain and set aside.
3
Rinse the chicken legs and lightly score the meat to allow flavors to penetrate.
4
Heat the cooking oil and butter in a heavy pot over medium heat, add the pandan leaf and stir until fragrant.
5
Add the ginger, garlic, onion, and coriander root, stirring until the ingredients turn golden and fragrant.
6
Add the chicken legs and briefly sear both sides.
7
Pour in 5 cups of water, add the chicken stock cube, salt, and white pepper, cover and bring to a boil until the chicken is fully cooked.
8
Remove the chicken and drain, transfer the broth to another container, and place the drained rice in the original pot.
9
Pour 3 cups of the chicken broth over the rice and arrange the cooked chicken on top. Optionally add extra coriander root for additional aroma.
10
Cover the pot and cook the rice as usual until fully done. Alternatively, use an electric rice cooker.
11
Prepare the Thai dipping sauce by roughly chopping the garlic, bird's eye chillies, red chillies, and coriander leaves, then transfer to a bowl.
12
Add brown sugar, Thai fish sauce, lime juice, and Thai chilli sauce, mix well and adjust seasonings to taste.
13
Slice the cucumber and tomato thinly and prepare the lettuce leaves for garnish.
14
Once the rice is cooked, remove the chicken and gently fluff the rice with a fork or chopsticks.
15
Serve the hot rice on a plate with the chicken on the side, garnish with tomato, cucumber, and lettuce, drizzle with the Thai dipping sauce, and enjoy with the clear broth on the side.
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