How To Make Thai Chicken Rice Sauce | Khao Man Gai | Condiment & Sauce Guide #8

Bring a large pot of water to a boil and add the whole chicken, ginger, and garlic.

Reduce heat to a simmer and cook the chicken for about 30-40 minutes until fully cooked.

Remove the chicken and let it cool, reserving the broth for later.

Strain the broth and set aside, discarding the solids.

In a separate pot, rinse the jasmine rice under cold water until the water runs clear.

Add the rinsed rice to the reserved chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

While the rice cooks, slice the cooled chicken into serving pieces.

Prepare the dipping sauce by mixing soy sauce, sesame oil, and chili sauce in a small bowl.

Slice the cucumber and scallions for garnish.

Once the rice is done, fluff it with a fork and serve it on plates.

Top the rice with sliced chicken and garnish with cucumber, scallions, and cilantro.

Serve with lime wedges and the dipping sauce on the side.

Equipment Needed

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