Recipe for Khao Man Gai, a rich boiled chicken dish from Thailand

This is a Hipmunk post from Jodi Ettenberg of Legal Nomads

Khao Man Gai from Flickr user saucesupreme

One of my favourite dishes from Thailand is khao man gai, a Thai version of Hainanese chicken that is boiled and served with cucumbers, a spicy sauce and a side bowl of soup. I’ll let She Simmers’ Leela Punyaratabandhu explain:

Khao Man Gai, one of the most common street foods in Thailand, is, in short, a mutation, albeit controlled, of Hainanese chicken and rice. Overshadowed by the original dish and rarely included on the menus of most Thai restaurants in the West, Khao Man Gai (ข้าวมันไก่) is not widely known outside of Thailand. For us, however, this is a national favorite. In fact, just the mere mention of the name could cause collective panting in greedy anticipation."

“And the reason is simple — it tastes good. How can you say no to slices of juicy and tender capon meat served with fragrant rice cooked in rich broth and a unique piquant sauce of ginger, garlic, chillies, and soy? As much as I adore the Hainanese version, it just so happens that I had already fallen in love with the Thai version before I discovered the original. I like the more spicy sauce offered by the Thai version as it balances out the richness of the chicken and the rice better, in my opinion”.

Having had my share of the dish in my months of living in Bangkok and Chiang Mai, I’ve been talking about it quite a bit. It’s just that good! I was recently asked for a recipe for the dish, and made it using She Simmers’ recipe. If the dish above looks good enough to eat, you can go download the recipe here. You won’t regret it! (Vegan version also included)


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