Khao Man Gai

(Hainanese Chicken Rice)

Chef’s Notes

When khao man gai is cooked in a carbon pot, the umami (savory taste) of the chicken is drawn out and is absorbed by the rice.


The chicken also contains moisture, so the amount of water to add is a little less than when cooking rice alone.

Ingredients (3-4 servings)

  • 300g (2 go) rice

  • 2 chicken thighs (approx. 560 g)

  • 1/2 teaspoon salt

  • 1 tablespoon sake (cooking wine)

  • 360 ml of water

  • 1 teaspoon chicken stock powder

  • 1 teaspoon Nampula

  • 1 piece of ginger root thinly sliced

  • 1 stalk of green onion

  • 1/2 red onion

  • 1 tomato

  • 1 lime

  • Coriander

  • Sweet chili sauce



  1. Wash rice with water a few times while changing the water, and drain.

  2. Cut off excess fat from chicken thigh. Slice thighs in half, rub in salt and sake, let sit for 10 minutes.

  3. Mix the washed rice, water, chicken stock powder and Nampula in the carbon pot, and place the chicken thighs, ginger slices and green onions on top.

  4. Turn on high heat until it boils, turn the heat down to medium for 5 minutes, then medium-low heat for another 8 minutes. Turn off the heat and let it steam for 10 minutes.

  5. Thinly slice red onions, slice tomato and lime into wedges, and loosely chop coriander.

  6. When the rice is done, take the chicken out and chop into pieces. Mix the remaining rice and vegetables other than the green onions. Serve the rice with chicken and top with coriander and sweet chili sauce.


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The whole sweet potato butter rice

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Anhydrous cooked chicken curry

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