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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Remove the chicken from the pot and let it rest. Save the broth for cooking rice and making soup.

Step 3

Rinse the jasmine rice until the water runs clear. Let it drain.

Step 4

Heat vegetable oil in a pan over medium heat and sauté the minced garlic until golden and aromatic.

Step 5

Add the rinsed jasmine rice to the pan and stir for 2-3 minutes to coat the rice with the oil and garlic.

Step 6

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.

Step 7

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.

Step 8

Carve the poached chicken into thin slices.

Step 9

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.

Step 10

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

Serving size	(4388.3g)

Amount per serving	% Daily Value*
Calories	1135.8

Total Fat 38.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 85.0mg	0%
Sodium 4294.2mg	0%
Total Carbohydrate 159.8g	0%
Dietary Fiber 5.6g	0%
Total Sugars 12.2g
Protein 42.2g	0%

Vitamin D 0IU	0%
Calcium 315.9mg	0%
Iron 4.9mg	0%
Potassium 1244.7mg	0%

*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.

Source of Calories

Fat: 29.8%

Protein: 14.7%

Carbs: 55.5%