Thai · Dinner
Poached Chicken and Garlic Rice
Khao Mun Gai
A Bangkok Hainanese-style poached chicken-rice plate with jasmine rice cooked in chicken stock and garlic-ginger fat, served with sliced cucumber, coriander, and a fermented soybean-ginger-chilli dipping sauce on the side.
$
10 minsPrep
45 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
4gSugar
2gFiber
780mgSodium
110mgChol
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Instructions
1
Prep
Smash 8 garlic cloves and bruise coriander roots and ginger. Slice 2 garlic cloves and chillies for sauce. Slice cucumber into 5mm rounds and pluck coriander leaves. Whisk yellow bean paste, light soy, vinegar, sliced garlic, sliced chillies, scallions, and sugar in a bowl; set aside.
2
Boil
Bring 1.6 litres water to a rolling boil over high heat with smashed garlic, coriander roots, and bruised ginger. Drop in both chicken thighs, bring to a bare simmer, and poach 28–30 minutes until cooked through. Lift chicken onto a board.
3
Toast
Heat chicken fat in a separate pan over medium heat 1 minute. Add 2 tsp grated ginger and 2 minced garlic cloves, sizzle 30 seconds until golden and fragrant. Add rice and toast 90 seconds until grains turn translucent.
4
Simmer
Pour 480ml strained poaching stock over rice, bring to a rolling boil over medium heat 1 minute. Cover, reduce to low, simmer 12 minutes until rice is cooked through and stock fully absorbed.
5
Rest
Lift rice pan onto a trivet and rest covered 5 minutes off the heat for grains to settle. While resting, carve chicken off the bones into 1cm slices, keeping skin attached.
6
Plate
Divide rice between two warm plates, fan sliced chicken alongside each portion, scatter cucumber and coriander leaves. Serve sauce in a bowl with extra broth on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (16.9 oz) chicken thigh, bone-in and skin-on
- 240g (8.5 oz) jasmine rice
- 60g (2.1 oz) fresh ginger
- 10 garlic cloves
- 40ml (2.7 tbsp) fermented yellow soybean paste
- 30ml (2 tbsp) light soy sauce
- 30ml (2 tbsp) rice vinegar
- 2 long red Thai chillies
- 2 scallions, white only
- 4 coriander roots
- 1 small cucumber
- 16g (small handful) coriander leaves
- 30ml (2 tbsp) chicken fat or neutral oil
- 1 tsp granulated sugar