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Khao Man Gai (Hainanese Chicken Rice)

Name: Khao Man Gai (Hainanese Chicken Rice)
Total time: 45 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 2 Chicken thighs; 2 rice-cooker cups Rice; 3 cloves Garlic; 1 knob Ginger; To taste Cilantro; 1 Cucumber; 1 tsp Salt; 2 tbsp Soy sauce; 1 tbsp Miso; 1 tbsp Vinegar; 1 tbsp Sugar

Rice Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

Rice cooked in poaching broth, topped with tender poached chicken and a punchy ginger-chili sauce — a street-cart staple.

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📖 The Story Behind This Dish

This dish traces back to Hainan Island in China and became a fixture of Thai street food and canteens. You can always spot the stall by the poached chickens hanging in the window. The dipping sauce — ginger, chili, soybean paste — is what makes or breaks the dish.

🌆 Where it's eaten: A morning street stall: tired commuters perch on counter stools and eat quickly before work, the mild, comforting flavors easing them into the day.

🥕 Ingredients (serves 2)

Chicken thighs 2
Rice 2 rice-cooker cups
Garlic 3 cloves
Ginger 1 knob
Cilantro To taste
Cucumber 1
Salt 1 tsp
Soy sauce 2 tbsp
Miso 1 tbsp
Vinegar 1 tbsp
Sugar 1 tbsp

👩‍🍳 Instructions

Rub the chicken thighs with salt and let sit for 15 minutes.
Poach the chicken in water with sliced ginger for 15 minutes; remove the chicken and reserve the broth.
Rinse the rice and cook it in the poaching broth along with minced garlic.
Make the sauce: mix grated ginger, minced chili, soy sauce, miso, vinegar, and sugar.
Slice the chicken into bite-sized pieces.
Plate the rice, chicken, and cucumber, and serve with the sauce alongside.

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