recipes straight to your inbox. Hainanese Chicken Rice Bowl (Khao Man Gai)
Love this Hainanese chicken rice bowl, it’s basically poached chicken with rice and cucumbers a homemade dipping sauce. You also use the poaching liquid by creating a deep chicken soup to pair with the main meal.
I love this dish because it utilizes the chicken in 3 capacities: stock in the rice, the poaching of the chicken and for the chicken soup. I serve it with a homemade spicy cilantro ginger dip topped with crispy garlic and cilantro. Hands down best cozy meal.
Most of these items I keep as staples so I can most likely always make this if I just chicken!
Ingredients
- 1 whole chicken
- water to fully cover chicken varies depending on size
- 2 cups white rice
- 2 thumbs ginger
- 5 garlic cloves
- 5 Thai chili's
- 1 cup cilantro
- 2 tablespoons vinegar
- 1 tablespoon neutral oil
- top with crispy garlic
- salt and pepper to taste
- serve with rice cucumbers and garnish your soup with cilantro
Instructions
- To begin, cook your rice according to your package instructions.
- Next in deep pot, boil water (add enough water to cover the entire chicken). Once boiling, add in a dash of salt then add your chicken in. Place in a simmer for about an hour until the chicken is cooked throughout.
- While your chicken is cooking, make your dipping sauce by blending ginger, garlic, chili's, cilantro, vinegar, oil and salt and pepper to taste.
- When your chicken is ready, remove and let rest for 30 minutes.
- In the meantime, boil your chicken broth and add salt and pepper to taste (I'll add fresh cilantro to the broth at serving).
- Add 1/4th cup of the finished broth and mix with your rice (optional, but it gives your rice more flavor). Slice cucumbers.
- Assemble by butchering your chicken and serving with the rice, dipping sauce, topping with crispy garlic, cucumbers and your broth.
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