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Thai

Khao Man Gai (Thai Chicken Rice)

Thai chicken rice with tender poached chicken, fragrant jasmine rice and a punchy soybean dipping sauce.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Khao Man Gai (Thai Chicken Rice)

58 mintotal

40 min hands-on18 min hands-off

Prep 18 min · Cook 40 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifty minutes. The chicken poaches gently and the rice cooks in its stock afterwards, so the two stages are sequential rather than parallel.

Method

  1. Poach the chicken gently in chicken stock with ginger and some garlic until fully cooked and tender.

  2. Remove the chicken, keep it warm and reserve the poaching stock.

  3. Heat neutral oil in a pan and lightly fry the rinsed jasmine rice with a little chopped garlic until fragrant.

  4. Cook the rice with the reserved chicken stock until fluffy and aromatic.

  5. Mix Thai yellow soybean sauce, soy sauce, sesame oil, key lime juice, palm sugar, chopped garlic and bird's eye chile to make the dipping sauce.

  6. Slice the chicken and serve it over the fragrant rice with cucumber, coriander leaves and the dipping sauce.

How to tell it's done

The chicken should be moist and tender, the rice fluffy and aromatic, and the sauce bold and spoonable.

Getting it right

Tip

Do not boil the chicken aggressively; gentle poaching keeps the meat tender and gives a cleaner stock for the rice.

What to serve it with

Serve as a complete rice plate with cucumber slices and extra dipping sauce on the side.

Common mistakes

The rice is bland.
Cook it in the reserved poaching stock, not water, and fry it briefly in garlic first. That stock is the entire point of poaching the chicken this way — using water throws it away.
The chicken is tough.
Keep the poaching liquid below a simmer, barely trembling. Boiled chicken thigh tightens and dries, and khao man gai depends on it staying silky.

Substitutions

  • Use Chicken Breast if Chicken Thigh is unavailable, but poach gently so it stays moist.
  • Use Water with a little extra seasoning if Chicken Stock is unavailable.
  • Thai Yellow Soybean Sauce is traditional for the dipping sauce; check labels for soy and gluten.
  • Use Lemon instead of Key Lime Juice only if lime-style juice is unavailable.

Storing and reheating

Chicken and rice keep three days in the fridge separately. Reheat the rice covered with a splash of stock. The dipping sauce keeps a week and is worth doubling — it is the part people ask for.