Name: Khao Man Gai (Chicken Rice)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: エスニック
Ingredients: Chicken thigh 350g; Rice 1.5 go; Green part of Japanese leek to taste; Scallions to taste; Cilantro to taste; Ginger 15g; Garlic 1/2 clove (approx. 3g); Salt 1/3 tsp; Sugar 1 pinch; Sake 1 tbsp; [A] White part of Japanese leek 15g; [A] Fish sauce 1 tbsp; [A] Lemon juice 2/3 tsp; [A] MSG(Ajinomoto) (MSG) 4 dashes; [A] Sesame oil 1/2 tbsp; [B] Ichimi Togarashi 2/3 tsp; [B] Fish sauce 1/2 tbsp; [B] Sugar 1/2 tbsp; [B] Grated garlic 3g; [B] Lemon juice 1/2 tsp; [C] Oyster sauce 1 tbsp; [C] Soy sauce 1 tsp; Chicken steaming liquid 1 tsp; Chicken steaming liquid to taste; Salt 1/3 tsp

▶ YouTubeで見る

Original: English

Khao Man Gai (Chicken Rice)

by 料理研究家リュウジのバズレシピ

Ryuji's masterpiece, "Ultimate Khao Man Gai," which he has perfected over many years. Steamed chicken, easily made in the microwave, and rice cooked with its flavorful broth are exquisite. With three kinds of special sauces, you can enjoy authentic, restaurant-level ethnic cuisine at home.

📖Cooking Basics

dry（tantanmen）

Steps

Finely chop all 15g of ginger.
🕒 03:40
Peel 1/2 clove of garlic (approx. 3g).
🕒 03:47
Finely chop 15g of the white part of the Japanese leek.
🕒 04:01
Also finely chop the green part of the Japanese leek to taste.
🕒 04:06
Rub 1/3 tsp of salt and 1 pinch of sugar all over the 350g chicken thigh.
🕒 04:15
Sprinkle 5g of finely chopped ginger and green part of Japanese leek to taste over the chicken, then add 1 tbsp of sake.
🕒 05:01
Place in a heatproof container, cover with a lid or plastic wrap, heat for 3 minutes 50 seconds at 600W, then let it rest for 5 minutes. [Pro Tip!] Adjust heating time based on chicken size; resting for 5 minutes after heating ensures a moist finish.
🕒 05:20
Lightly wash 1.5 go of rice and place it in the inner pot of the rice cooker.
🕒 05:54
Add slightly less water than the inner pot's line, and let it soak for a while to absorb water.
🕒 06:28
Place 15g of finely chopped white part of Japanese leek and 5g of ginger in a bowl.
🕒 06:32
Add 1 tbsp of fish sauce, 1 tbsp of water, 2/3 tsp of lemon juice, 4 dashes of MSG(Ajinomoto) (MSG), and 1/2 tbsp of sesame oil, then mix well. [Pro Tip!] Adding a little water helps to mellow the flavor of the fish sauce.
🕒 06:40
Place 2/3 tsp of Ichimi Togarashi in a separate bowl.
🕒 07:17
Add 1/2 tbsp of fish sauce, 1/2 tbsp of sugar, 1/2 tsp of lemon juice, and 3g of grated garlic, then mix well.
🕒 07:30
Place 1 tbsp of oyster sauce and 1 tsp of soy sauce in another bowl.
🕒 08:12
Add 2 tsp of water and mix.
🕒 08:27
Remove the chicken that was left to rest after heating and collect the yielded steaming liquid.
🕒 08:30
Add 1 tsp of the collected steaming liquid to the oyster sauce (C) and mix.
🕒 08:38
Pour all of the remaining steaming liquid into the rice cooker's inner pot with the rice.
🕒 08:50
Add 5g of finely chopped ginger and 1/3 tsp of salt to the inner pot, and mix lightly.
🕒 09:03
Add water up to the 1.5 go line of the rice cooker and cook as usual. [Pro Tip!] Cooking the rice with the chicken steaming liquid results in authentic Khao Man Gai rice with concentrated umami.
🕒 09:15
Cover the chicken with plastic wrap to prevent it from drying out while the rice cooks.
🕒 09:33
Seven minutes before the rice cooking is complete, warm the chicken in the microwave for 40 seconds.
🕒 11:45
Cut the warmed chicken. [Pro Tip!] If there are any pink parts in the sliced chicken, heat it in the microwave for another 1 to 1 minute 30 seconds to cook it thoroughly.
🕒 12:07
Serve the rice on a plate.
🕒 13:18
Arrange the sliced chicken over the rice.
🕒 13:33
Drizzle the prepared aromatic sauce (A) over the chicken and rice, to taste.
🕒 13:50
Garnish with cilantro to taste and scallions to taste, if desired.
🕒 13:54
Optionally, drizzle with the oyster sauce (C) or sweet chili sauce, to taste, for a change of flavor.
🕒 14:39