khaomangai

The BEST Khao Man Gai

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My very first recipe is Khao Man Gai!

Do you like Thai food? Until just a few years ago, I actually couldn’t handle any spicy food. But then I traveled to Mexico and experienced Mexico cuisine there, now I am a spice-holic. Thai food is no exception.

Nonetheless, I’d never been to Thailand till last November. I knew I was going to love it there, bu it was beyond my expectation. Khao man gai, Thai noodles(all kinds!), Tom yam soup, Pad thai, Jok, Ghai tote, Laap Gai.. everything wwas delicious. I seriously need to visit there again.

One day I went to the famous Khao man gai restaurant in Bangkok and it was so amazing that I wanted to recreate it at home, I tried to figure out their perfect sauce’s ingredients. I tested back home severalr times and polished the recipe, this is the one now.

For Thai food lovers of course, I can recommend it to those who aren’t really familiar with it too. It’s also fun to adjust the sauce to your taste! Bon Apetit!

The BEST Khao Man Gai

Recipe by AKO’s CookBook
Servings

2

servings
Cooking time

45

minutes

Ingredients

  • 2 pieces chicken thigh

  • 2 cups rice

  • coriander’s root(if not, coriander powder)

  • 2 tbsp soy sauce

  • 100ml cooking sake(if applicable)

  • 1/4 tsp fish sauce

  • 1 head garlic

  • 1 tsp ketchup manis

  • For sauce
  • 2 tbsp soy sauce

  • 1/2 tsp fish sauce

  • 1/2 tsp chili oil

  • 1 piece fresh green chili(you can add as much as you want)

  • 1 piece dried red chili(again, you can add as much as you want)

  • 2 tsp sugar

  • 1 tsp grated ginger(or 1/2 tsp ginger powder)

  • chicken soup from the pot 

  • white pepper

  • you can add sate tom(vietnamesse chili oil) and Thai chili in oil if desired, it adds some fish taste to the sauce.

Directions

  • Place the chicken thigh in a pot and pour enough water to cover the chicken.(Don’t cut the chicken yet) Add coriander root, a head of garlic and all of the seasonings into the pot. Start cooking on high heat till it boils then put it on low heat for 10 to 15 mins. Make sure to skim off foam.
  • In another pan, grease sesame oil and stir fry rice. Fry until translucent, then pour the chicken soup from the pot and put on high heat with a lid. After 5 mins, put on medium low heat till water is gone then turn off the heat. Steam it for 10 mins or so. Do not open the lid till everything is done. If you use a ricecooker, put rice with the chicken soup after stir frying then cook according to the direction of your ricecooker.
  • While we wait for the rice to be ready, let’s make the sauce. Mix the ingredients all together well, then pour the chicken soup. You can of course adjust the thickness of the sauce. The chicken is very light seasoned so I suggest to make the sauce rather strong.
  • Right before the rice to be ready, take out the chicken from the pot and cut up the chicken. The rest of the soup can be soup as it is, or you can adjust the seasoning too. My favorites are mushrooms, cabbages, bitter melons.. any veggies go well with the soup.
  • Place it on a plate and it’s ready to eat! Bon Apetit!

Recipe Video

Notes

    u003cliu003e鶏むね肉でも代用可能ですが、その場合は強火で沸騰させず、弱火でゆっくり火を通して下さい。u003c/liu003e

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