Khao Man Gai
Hainan Chicken Rice There has always been acult following for this dish and rightly so. The chicken is supple andflavorful. The rice is rich and garlicky. Overall the dish is simple inconcept: a poached chicken, rice pilaf and some sauces. But it’s magic whenit’s cooked well, and this recipe will help you make it perfect.
Ingredients
Chicken
- 1 3-lb [1.4-kg] whole chicken, giblets removed
- ¼ cup plus 2 tbsp 86 g kosher salt, divided
- 2 tbsp 24 g msg
- 1 3-inch [8-cm] piece fresh ginger, sliced ¼ inch (6 mm) thick
- 4 scallions
Chili Sauce
- ¼ cup 60 ml Chinese chili garlic sauce
- 1 tbsp 15 g sugar
- 1 tbsp 9 g minced garlic
- 1 tbsp 6 g minced fresh ginger
- Juice of 1 lime
- 1 tsp kosher salt
Fermented Soy Dipping Sauce
- 2 tbsp 30 ml dark sweet soy sauce
- 3 tbsp 60 g Thai fermented soybean paste (see Pro Tip)
- 1 tbsp 15 ml Thai soybean sauce
Ginger Garlic Sauce
- 1 1-inch [3-cm] piece ginger, sliced into very thin tiles
- 1 clove garlic peeled
- 2 scallions cut into 3-inch (8-cm) pieces
- 1 tsp kosher salt
- 3 tbsp 45 ml canola or other high-temperature cooking oil
Rice
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- ¼ cup 46 g chopped reserved chicken skin (see directions)
- 3 cloves garlic with skin, smashed
- 2 tbsp 12 g ginger, peeled and minced
- 2 cups 360 g jasmine rice
- 2½ cups 600 ml reserved chicken stock, divided
- 1½ tsp 7 g kosher salt
- 1½ tsp 6 g msg
Garnish
- 2 pickling or Persian cucumbers cut into ¼-inch (6-mm) slices
- ¼ cup 4 g fresh cilantro leaves
- Sliced scallions
Instructions
- To make the chicken, rinse the chicken under cold water and rub the carcass inside and out with 2 tablespoons (28 g) of the kosher salt to clean it.
- Rinse the chicken again and pat very dry with paper towels.
- Cut off the excess skin, chop it finely and reserve it for the rice.
- Season the chicken generously with ¼ cup (58 g) of the kosher salt and the msg.
- Place the ginger slices and the whole scallions inside the cavity of the bird.
- Place the chicken in a pot just large enough to accommodate the bird and cover completely with cold water.
- Make sure the bird is totally covered by at least 1 inch (3 cm) of water.
- Turn the heat to high and let the water come to a low simmer, about 185°F (85°C).
- Cook at 185°F (85°C) for about 45 minutes, until the internal temperature reaches 160°F (70°C).
- Turn off the heat and let the chicken cool in the pot with the liquid while you make your sauces and rice.
- To make the chili sauce, in a small bowl, stir the ingredients together until combined.
- Set aside.
- To make the fermented soy dipping sauce, in a small bowl, stir the ingredients together until combined.
- Set both sauces aside until ready to serve.
- To make the ginger garlic sauce, place the ginger, garlic, scallions and salt in a mortar and pound with a pestle until you create a rough paste.
- Transfer the paste to a sauce bowl, stir in the oil and set aside until ready to serve.
- To make the rice, place a 2-quart (1. 9-L) stockpot over high heat and preheat it for about 1 minute.
- Swirl in the oil and the reserved chicken skin, reduce the heat to medium and cook for 3 to 5 minutes, until the chicken skin is brown and the fat has fully rendered.
- Toss in the garlic and ginger and cook for about 1 minute, until both start to brown.
- Follow with the rice, stirring to toast it in the fat and aromatics for 1 to 2 minutes until fragrant and toasty.
- Turn the heat to high, and ladle in 2 cups (480 ml) of the stock from poaching the chicken, making sure to scoop as much fat off the top as you can.
- Add the salt and msg and stir to get the rice loose and bathed in stock until it reaches a boil.
- Cover and simmer for 18 minutes.
- Turn off the heat and let the rice rest for another 15 to 20 minutes.
- Fluff the rice before serving.
- To serve, slice the chicken and place it over the warm rice on a plate garnished with cucumbers and cilantro.
- The classic accompaniments are the sauces and a small bowl of the remaining chicken poaching broth with some sliced scallions in it.
Notes / Tips / Wine Advice:
Pro Tip: There are a lot of different ways people make the fermented soy dipping sauce for this dish. Pictured is a variation using fermented black beans. In the recipe I call for fermented soybean paste; what you’re looking for comes in a bottle and has a thick texture with a light brown color. I like the Healthy Boy Brand Soybean Paste.