One-Pot Authentic Khao Man Gai
Ingredients
| Chicken & Rice | |
| Chicken thigh | 1 piece (about 300g) |
| Jasmine rice | 2 cups |
| Garlic | 2 cloves (crushed) |
| Ginger | 4-5 slices |
| Salt | 1/2 tsp |
| Water | about 450ml |
| Dipping Sauce (Nam Chim) | |
| Fish sauce (Tiparos or nam pla) | 1.5 tbsp |
| Ginger (minced) | 2 tsp |
| Garlic (minced) | 1 tsp |
| Sugar | 2 tsp |
| Vinegar or lime juice | 2 tsp |
| Chili | a pinch |
| Cooking broth | 1 tbsp |
| Sides | |
| Cucumber or avocado | to taste |
| Cilantro (optional) | to taste |
Directions
- 1
Rinse the jasmine rice lightly (don't over-wash), soak in water for 20-30 minutes, then drain well.
- 2
Place the rice in a pot, add 450ml water, garlic, ginger, and salt. Place the whole chicken thigh on top, skin-side up.
- 3
Cover with a lid, bring to a boil over medium heat, then reduce to low and cook for 15 minutes. Turn off the heat and let it steam for 10 minutes.
- 4
Remove the chicken and slice it into bite-sized pieces.
- 5
Mix all the dipping sauce ingredients together, adding the cooking broth last for extra umami.
- 6
Serve the rice on a plate, arrange the chicken on top, add cucumber or avocado on the side, and drizzle with sauce or serve it separately.
Notes & Tips
Using jasmine rice and Tiparos fish sauce gives an authentic Thai flavor. Use a heavy-bottomed pot with a tight-fitting lid. Add 200ml water and a pinch of salt to the leftover broth in the pot for a simple soup.