Khao Man Gai

You'll notice this dish across the streets of Thailand - the ultimate street food


• 3 chicken breasts
• 1/2 cucumber, halved
• 3 spring onions, roots chopped off

For the rice:
• 400g jasmine rice
• 1 bulb garlic (around 10 cloves), peeled and finely chopped
• 5cm ginger, peeled and thinly sliced
• 1 chicken stock cube
• 3 tbsp vegetable oil

For the soup:
• 1 chicken stock cube
• 800ml water
• 2 carrots, peeled and chopped
• 1 marrow, chopped into slices
• Handful of coriander
• Salt and pepper, to taste

For the sauce:
• 8 red bird’s eye chillies
• 2 cloves garlic, peeled
• 5cm ginger, peeled and minced
• 1 tbsp yellow bean sauce
• 3 tbsp light soy sauce
• 3 tbsp sugar
• 3 tbsp white vinegar
• 1 tbsp dark soy sauce
• 4 tbsp water


1. Bring a saucepan of water to the boil. Add the chicken breasts and boil on a low heat for around 25 minutes. Remove the chicken and leave to cool, but do not discard the water.
2. For the rice: Fry the minced garlic in the oil for around 5 minutes, constantly stirring to ensure it doesn’t burn.
3. Use the water that the chicken was boiled in and add the stock cube. Mix to dissolve the stock cube. You should have around 600ml water. Add more water if necessary.
4. Combine the rice, fried garlic, ginger and stock in a rice cooker and cook. If you don’t have a rice cooker, then combine all ingredients into a saucepan and cover with a lid. Cook for around 20 minutes until rice is fluffy.
5. Make the soup: Bring the water to the boil and add the chicken stock cube. Add the carrots and marrow, and simmer for around 15 minutes. Season with the salt, pepper and add the coriander.
6. Make the sauce: In a pestle and mortar, mash the chillies and garlic together to form a paste. Add the minced ginger and continue to mash. Add the yellow bean sauce, light soy sauce, white vinegar, sugar, dark soy sauce and water. Mix together.
7. Using 2 forks, shred the chicken into pieces.
8. Serve the rice with the shredded chicken, cucumber, spring onions, sauce and soup.

PREP & COOK TIME: 1 hour 5 minutes

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