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5.0 from 3 votes

Khao Man Gai Recipe (Thai Chicken Rice) ข้าวมันไก่

Try the best khao man gai recipe—Thai chicken rice with a flavorful sauce and tasty broth. A classic street food dish with easy image instructions!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 5 people
Calories: 888 kcal
Course: Main Course
Cuisine: Thai

Ingredients

FOR THE SOUP
  • 100 fluid ounces water
  • 7 ounces winter melon sliced
  • 3 Coriander stalks
  • 1 teaspoon black peppercorns
  • 4 cloves garlic
  • 2 bouillon cubes chicken flavor
  • 1 teaspoon salt
  • 35 ounces chicken legs
FOR THE RICE
  • 25 ounces rice
  • 3 cloves garlic peeled
  • 0.5 ounces ginger sliced
  • 40 fluid ounces Soup
  • chicken skin
FOR THE DIPPING SAUCE
  • 10 cloves garlic
  • 5 Chilies Thai chilies
  • 2 tablespoons palm sugar chop to measure
  • 0.5 ounces ginger chopped
  • 2 tablespoons lime juice
  • 3 tablespoons soybean paste
  • 1/2 teaspoon salt

Instructions

SOUP
    Cup of Yum
  1. Begin by preparing the soup. Slice the winter melon into medium to large chunks.
  2. Remove a portion of the chicken skin. We’ll use this later as a source of fat or oil for the rice.
  3. Crush black peppercorns, garlic, and coriander root with a mortar and pestle.
  4. Bring water to a boil in a pot. Add the chicken, the spice mixture from the previous step, winter melon slices, and bouillon cubes. Let the chicken soup simmer for about 40 minutes and make sure the chicken is cooked.
RICE
  1. Next, we’ll cook the rice. Rinse your rice thoroughly and let excess water drain.
  2. In a non-stick wok or skillet, fry the chicken skin until it turns golden brown and releases its oil and fat.
  3. Add ginger and garlic to the pan and fry until golden.
  4. Add rice to the pan and continue frying until it has fully absorbed the flavorful chicken oil.
  5. Transfer the rice to a pot, then pour in the prepared chicken soup. Cook until the rice is fully cooked and tender.
DIPPING SAUCE
  1. Lastly, we’ll make the khao man gai sauce. Crush garlic, ginger, and chili peppers using a mortar and pestle.
  2. Add palm sugar, lime juice, soybean paste, and salt into the mortar and thoroughly mix into one sauce.
SERVE
  1. Portion out your rice on a serving dish. Add chicken and serve with your dipping sauce. Serve your chicken stock in a small bowl. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • This recipe can be split into 3 stages: cooking the soup, the rice, and the dipping sauce.

Nutrition Information

Calories 888kcal (44%) Carbohydrates 131g (44%) Protein 38g (76%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 101mg (34%) Sodium 1460mg (61%) Potassium 660mg (19%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 626IU (13%) Vitamin C 72mg (80%) Calcium 108mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 888

% Daily Value*

Calories 888kcal 44%
Carbohydrates 131g 44%
Protein 38g 76%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 101mg 34%
Sodium 1460mg 61%
Potassium 660mg 14%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 626IU 13%
Vitamin C 72mg 80%
Calcium 108mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.