Silky Khao Man Gai with Ginger-Chili Sauce
Thailand's beloved chicken and rice, where succulent poached chicken rests atop glistening garlic-infused rice cooked in rich chicken broth. The magic lies in the accompanying sauce -- a pungent, tangy blend of fermented soybean paste, ginger, chilies, and vinegar that elevates every mouthful from comforting to extraordinary.
Ingredients
- 2 lbs whole chicken legs (thigh and drumstick attached)
- 2 cups jasmine rice, rinsed
- 4 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
+ 11 more ingredients
Instructions
Bring a large pot of water to a boil. Add the smashed garlic, sliced ginger, cilantro roots, and salt. Gently lower the chicken legs into the pot.
Return to a boil, then immediately reduce heat to the lowest setting. Cover and poach for 30-35 minutes until the chicken is cooked through (internal temperature of 165F).
While the chicken poaches, prepare the rice. Heat the chicken fat or oil in a rice cooker pot or saucepan. Fry the minced garlic until golden, about 1 minute.
Add the rinsed rice and stir to coat every grain in the fragrant fat. Toast for 1 minute.
Measure 2 cups of the chicken poaching broth (carefully ladle from the pot) and add it to the rice. Cook in a rice cooker or on the stovetop (bring to a boil, cover, reduce to low for 15 minutes, rest 10 minutes).
Make the sauce by combining the fermented soybean paste, minced ginger, Thai chilies, vinegar, soy sauce, and sugar. Stir until the sugar dissolves. Adjust to taste -- it should be tangy, salty, and spicy.
When the chicken is done, plunge it into an ice bath for 2 minutes to tighten the skin, then drain.
Slice the chicken across the grain into 1/2-inch pieces. Mound the fragrant rice on plates, arrange the chicken alongside, garnish with cucumber and cilantro, and serve the sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI