Hainanese Chicken Rice Bowl (Khao Man Gai)

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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!

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Hainanese Chicken Rice Bowl
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Hainanese Chicken Rice Bowl


  • 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


  • 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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