Kaw Man Kai
Indulge in the comforting flavors of **Kaw Man Kai**, a classic Thai dish that brings together tender poached chicken, fragrant garlic-infused jasmine rice, and a bold, umami-rich dipping sauce. This recipe showcases the art of simplicity with thoughtful layering of flavors—juicy chicken simmered in an aromatic broth, rice toasted with golden garlic for extra depth, and a perfectly balanced sauce made with fermented soybean paste, soy sauce, vinegar, and a hint of chili heat. Served with crisp cucumber slices, fresh cilantro, and a side of light chicken broth soup, Kaw Man Kai is a wholesome one-plate meal that’s as satisfying as it is nourishing. Perfect for weeknight dinners or a weekend treat, this dish offers a true taste of Thai home-cooking.
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Recipe Information
Ingredients
- 1 2-3 pounds Whole chicken
- 10 cups Water
- 1 teaspoon Salt
- 2 cups Jasmine rice
- 3 pieces Garlic cloves, minced
- 2 tablespoons Vegetable oil
- 1 medium Cucumber, sliced
- 1 cup Fresh cilantro
- 5 slices Fresh ginger, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Fermented soybean paste
- 1 tablespoon Vinegar
- 1.5 teaspoons Sugar
- 1 piece Bird's eye chili, minced
Instructions
Place the whole chicken in a large pot, add water, salt, and ginger slices. Bring to a boil, then reduce heat to simmer for 45 minutes, skimming any foam that rises to the surface.
Remove the chicken from the pot and let it rest. Save the broth for cooking rice and making soup.
Rinse the jasmine rice until the water runs clear. Let it drain.
Heat vegetable oil in a pan over medium heat and sauté the minced garlic until golden and aromatic.
Add the rinsed jasmine rice to the pan and stir for 2-3 minutes to coat the rice with the oil and garlic.
Transfer the toasted rice to a rice cooker and add 3 cups of reserved chicken broth. Cook according to your rice cooker’s instructions or until the rice is tender and fluffy.
While the rice cooks, prepare the dipping sauce: mix soy sauce, fermented soybean paste, vinegar, sugar, and minced chili in a small bowl. Adjust to taste, balancing the salty, sweet, and tangy flavors.
Carve the poached chicken into thin slices.
Plate the dish by arranging slices of chicken over the garlic rice. Serve with sliced cucumber, fresh cilantro, and a small bowl of the dipping sauce on the side.
Optionally, use the leftover chicken broth to make a light soup by seasoning it with salt and pepper to taste. Serve it as an accompaniment to the meal.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
