Thai Chicken and Rice, 'Khao Man Gai'

Print

Khao Man is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools. We fondly recall the Khao Man vendor at Sukhumvit Road 38, who drove a pickup truck every night to the street corner and spent a half-hour setting up his tables and pots. Be sure to use yellow bean sauce (do not substitute) and it's not authentic without some type of gourd (squash) as well as cucumber.

Ingredients for chicken

1 whole chicken
2 teaspoons salt
7 cups of water

Ingredients for soup

10 cups water
1 lb diced gourd (winter squash)
2 teaspoons pepper
3 tablespoons soy sauce
Green onion and parsley

Ingredients for rice

2 lbs jasmine rice
3 tablespoons chopped garlic
1/2 cup cooking oil
4 cups chicken stock

Ingredients for sauce

1/2 cup yellow bean sauce
1/2 cup soy sauce
1/4 cup dark soy sauce
1/2 cup palm sugar
1/3 cup chopped fresh ginger
1/4 cup chopped garlic
6 chopped fresh Thai chile peppers

Method

Cook chicken in a large bowl, with water added. You can also use a stacked steamer. Add a few pieces of diced gourd to the pot, and simmer or poach over a low heat until the chicken is thoroughly cooked and tender. Remove and drain the chicken, and cool. Cut off the wings and legs and reserve them for other dishes. Remove the two chicken breasts, and discard the skin. Cut the breasts into strips about half an inch wide, and cut the strips into bite sized pieces.

Rinse the uncooked jasmine rice. Put oil into a pan, heat and fry the garlic until aromatic. Add the rice and cook at medium heat until the rice starts to dry out. Transfer rice to a rice cooker and add enough chicken stock so it's about 5/8" above the rice. Turn on rice cooker and cook.

Soup: Boil water and add the rest of the gourd and soy sauce. After 30 minutes add pepper. Serve with slivered green onions and parsley.

Dipping sauce: Mix the soy sauce, dark soy sauce, yellow bean sauce, sugar, garlic, ginger and chile.

Serve the chicken on a bed of the steamed rice, garnished with parsley, and accompanied by a good supply of sliced cucumber, with a cup of the chicken broth, and few pieces of squash in the soup, garnished with parsley. Optional: serve with salted pigs blood (seen in picture below).

User Photos

AnnB

1914

Thai Chicken and Rice, \'Khao Man Gai\'

importscout

1933

Khao Man Gai in Bangkok

importscout

1934

Khao Man Gai in Bangkok

importscout

1935

Condiments for Khao Man Gai in Bangkok

importscout

1936

Khao Man Gai Vendor in Bangkok

importscout

1937

Khao Man Gai Vendor in Bangkok

importscout

2215

importscout

2216

Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here.

Email This Recipe

Send this recipe to yourself or a friend.

Comments

Add a Comment

Related Recipes

BBQ Ground Thai Chicken on Lemongrass Spears with Peanut Sauce

Thai Fried Rice with Chicken, 'Khao Pad Namprik Pao Sai Kai'

Thai Chicken and Egg Soup, 'Jabchai Yaowalak'

Spicy Thai Chicken with Fresh Thai Basil, 'Gai Pad Grapao'

Find Another Thai Recipe

Thai Street Vendor Photos