Khao Mun Gai Recipe

Prepare aromatics

Peel and slice 60 g ginger into 3–4 mm slices. Lightly crush 6 garlic cloves and halve 3 shallots.

Place 6 bone-in skinless chicken thighs in a 4–5 quart pot in a single layer. Add sliced ginger, crushed garlic, halved shallots, 1 tsp white peppercorns, 2 tsp kosher salt and 1 tbsp fish sauce.

Add 2 liters cold water to the pot, enough to cover the chicken by 1–2 cm. Bring to a gentle simmer over medium heat. Once small bubbles appear at the surface (do not boil vigorously), reduce heat to low so the liquid stays at a bare simmer.

Poach the chicken gently for 18–22 minutes, or until the internal temperature reaches 75°C (165°F) and juices run clear. Turn off the heat and let chicken sit in the hot broth for 10 minutes to finish cooking and remain moist.

Carefully remove the chicken to a tray. Reserve the poaching liquid. If you prefer a clear soup to serve, skim fat and return 2 cups to a small pot and keep warm; otherwise cool and refrigerate remainder for later use.

When cool enough to handle, remove bones from thighs if desired and slice meat thinly across the grain. Keep warm.

Rinse 3 cups jasmine rice under cold water until the rinse water runs mostly clear. Drain well.

In a medium saucepan or rice cooker, heat 2 tbsp vegetable oil over medium heat. Add 2 tbsp finely grated fresh ginger and 3 minced garlic cloves and sauté briefly, 30–45 seconds, until fragrant but not browned.

Add the rinsed rice to the sautéed aromatics and stir for 1–2 minutes so each grain is coated and lightly toasted.

Pour in 1 cup coconut milk and 2.25 cups water (you may substitute part of the water with 2 cups reserved poaching liquid cooled) and add 1 tsp kosher salt. Stir once, cover, and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15–18 minutes, or until liquid is absorbed and rice is tender. If using a rice cooker, follow the cooker instructions using the same liquid ratio.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

In a small bowl combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp rice vinegar, 1 tsp granulated sugar and 1 tbsp Thai roasted chili flakes (or chili crisp). Stir until sugar dissolves.

Add 1 minced garlic clove, 1 tsp minced ginger, 1 tbsp fresh lime juice and 0.5 tsp toasted sesame oil. Taste and adjust: more chili for heat, more vinegar or lime for brightness, or a pinch more sugar if too sour.

Set sauce aside at room temperature for flavors to meld while rice and chicken finish. Re-stir before serving.

Arrange warm coconut-ginger rice on serving plates. Top with sliced poached chicken thighs, distributing evenly.

Place thinly sliced cucumber on the side, sprinkle 2 tbsp fried garlic (or crispy fried shallots), 2 tbsp sliced scallions and 1/4 cup cilantro leaves over the chicken and rice.

Serve with the soybean chili sauce on the side (about 2–3 tbsp per person), lime wedges and a small bowl of the hot reserved poaching broth if desired.

Optional: Drizzle a little of the poaching liquid over the chicken for extra moisture, and garnish with extra chili flakes if you like it spicy.