Name: Khao Man Gai: Thai Chicken Rice
Prep time: 35 min
Cook time: 40 min
Total time: 85 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 1 chicken of 2.2 kg; Water, as needed to cover the chicken; 1 tbsp salt; Ice, to stop the cooking process; 2 cups jasmine rice; 2 cups of the chicken cooking broth; 1 garlic clove; 1 piece of ginger the size of the garlic clove; 1 tsp salt; 60 ml fermented soybean paste; 60 ml lime or lemon juice; 60 ml minced garlic; 60 ml minced ginger; 60 ml light soy sauce; 3 tbsp sugar; 2 small hot chili peppers (bird's eye type); 1 large cucumber; Cilantro to taste

Khao Man Gai: Thai Chicken Rice

⏱ 85 min in total🔪 35 min prep🍳 40 min cooking🍽 4 portiesMediumTailandia

Poached whole chicken sliced over jasmine rice cooked in its own broth, with a fermented soybean, ginger, garlic, and chili sauce. Thailand's most common midday dish.

Ingredients

Measurements

🍽 4 servings

1 chicken of 2.2 kg
Water, as needed to cover the chicken
1 tbsp salt
Ice, to stop the cooking process
2 cups jasmine rice
2 cups of the chicken cooking broth
1 garlic clove
1 piece of ginger the size of the garlic clove
1 tsp salt
60 ml fermented soybean paste
60 ml lime or lemon juice
60 ml minced garlic
60 ml minced ginger
60 ml light soy sauce
3 tbsp sugar
2 small hot chili peppers (bird's eye type)
1 large cucumber
Cilantro to taste

Method

Wash the chicken and remove only the giblets, leaving the skin intact.

Place it in a large pot, cover it almost completely with cold water, add the tablespoon of salt, and bring to a boil.

When it reaches a boil, lower the heat, cover, and cook for 25-30 minutes depending on the weight. Doneness is recognized when the thighs move and separate easily: the meat should remain firm, not falling off the bone as in a stew.

While the chicken is cooking, prepare the sauce. Slice the chili peppers into thin rounds—in Thailand they use up to five, so it is best to adjust to taste—and mix them with the lime juice, minced garlic, and minced ginger.

Incorporate the fermented soybean paste, soy sauce, and sugar, and stir until combined. The sugar is difficult to dissolve cold: it can be dissolved beforehand in two tablespoons of hot water and that liquid added.

Remove the chicken with two slotted spoons (skimmers) and transfer it to a container with water and ice to stop the cooking process. Leave it for about 10 minutes until cold.

Remove the skin and cut it into slices of approximately 1 cm.

Cook the jasmine rice using the chicken cooking broth as the liquid, with the garlic and ginger. Loose and separate if eaten with cutlery; slightly overcooked, so it clumps together, if eaten with chopsticks.

Peel the cucumber evenly but partially, leaving alternating strips of skin, and cut it into thin slices.

Assemble the plate with the cucumber slices on one side, the rice next to it, and the chicken slices on top. Finish with cilantro and serve the sauce on the side, in a small container.