Singaporean Chicken Rice (Khao Man Gai)

Singaporean Chicken Rice (Khao Man Gai)

The soup that you can make with the chicken broth from this recipe is delicious too.
Enjoy with your favorite condiments like sweet chili sauce or nampla fish sauce.

Ingredients: 4 servings

●Chicken (thigh or breast, either is fine)
3 to 4
about 3 cm unpeeled
2 cloves
●Japanese leek (green part)
1 to 2 stalks
2 tablespoons
1 teaspoon
Uncooked rice (jasmine rice, etc.)
2 rice cooker cups (360 ml)
For the nampla-based sauce:
Pasta cooking water
2 tablespoons
Nampla (fish sauce)
2 tablespoons
Ginger for the poaching water
1 piece, finely chopped
1 piece, finely chopped
Coriander (fresh or dried)
a small amount
Sesame oil
a small amount
a pinch
To serve on the side:
Cucumber, tomato, lettuce, etc.
to taste
Storebought sweet chili sauce
to taste


1. Put all the ● ingredients in a pan, add lots of water, and start cooking. (Remove any of the foam that rises to the top.)
2. When the water comes to a rolling boil, turn the heat off and leave as-is for about 30 minutes with the lid on.
3. Use some of the leftover broth to cook the rice in a rice cooker. Add some fish sauce, salt and pepper to flavor the rice.
4. Combine the fish sauce-based sauce ingredients and set aside. Slice the chicken just before serving.
5. Here's how to make a soup with the broth: Heat the water up in a small pan, and season with fish sauce, salt and pepper. A little squeeze of lemon is delicious too.
6. Serve the rice and chicken as preferred. Mixing everything together is delicious too!

Story Behind this Recipe

After trying out many recipes for this dish, I simplified it in my own way to come to this recipe.