Khao Man Gai (Thai Hainanese Chicken Rice)
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Ingredients
- 4 chicken thighs, bone-in skin-on
- 300 g jasmine rice
- 4 garlic cloves
- 20 g fresh ginger, sliced
- 1 cucumber
- 3 tbsp soy sauce
- 10 g fresh coriander, chopped
- 1 fresh lime
Nutrition (per serving)
- Calories
- 533 kcal
- Protein
- 28.8 g
- Carbohydrate
- 63.5 g
- of which sugars
- 1.9 g
- Fat
- 17.1 g
- of which saturates
- 4.7 g
- Fibre
- 2.3 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a large pan with the garlic and ginger, cover with water and bring to the boil.
- 2
Lower the heat and simmer gently for 25 minutes until the chicken is cooked through with no pink remaining, then remove the chicken and set aside, keeping the stock.
- 3
Rinse the jasmine rice and cook it in 500ml of the hot chicken stock according to the pack timings, until tender.
- 4
Slice the cucumber and shred or chop the chicken.
- 5
Mix a little of the stock with the soy sauce and a squeeze of lime to make a dipping sauce.
- 6
Serve the rice with the chicken, cucumber and dipping sauce, scattered with fresh coriander.
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