Chicken Rice (Khao Man Gai)

Chicken Rice (Khao Man Gai)

An ethnic chicken rice speed-cooked in a rice cooker. The chicken soup infused rice and the spicy sauce go so well together

Ingredients: 4 servings (2 rice cooker cups' worth)

Chicken thigh, large
Uncooked regular white rice
2 rice cooker cups (360 ml)
to taste
Chicken soup stock granules
1 tablespoon
2 tablespoons
● Doubanjiang (or ra-yu)
A little less than 1 tablespoon
● Mirin
3 tablespoons
●Soy sauce
3 tablespoons
● Vinegar
1 teaspoon
● Honey
1 tablespoon
● Japanese leek, finely chopped
1 tablespoon
● Sesame oil
1 tablespoon


1. Rinse the rice, and mix with the sake and chicken stock granules. Put into the bowl of a rice cooker and add a tiny bit less water than usual. Slice up half of the ginger and add.
2. Remove any excess fat from the chicken, and pierce the skin and the thick parts of the meat several times with a fork. Add some sake and salt (not listed in the ingredients) and massage in well. Put on top of the rice in the rice cooker, and switch the cooker on.
3. Combine the ingredients marked ● (doubanjiang, mirin, soy sauce, vinegar, honey, chopped leek, sesame oil) to make the sauce. Taste and adjust the amounts of the ingredients. (A sauce made by combining chopped leek, garlic, ginger, mirin, soy sauce and sesame oil is also delicous.)
4. When the rice cooker stops let it rest and steam for 10 minutes. Take the chicken out and slice into easy-to-eat pieces.
5. Put the rice on a serving plate. Top with chicken, tomatoes, cucumbers, snow peas cooked in salted water etc. as garnish, plus finely julienned ginger. Pour the sauce over it and serve. (Take the sliced ginger in the rice out before serving.)

Story Behind this Recipe

This is an easy-to-make re-creation of chicken rice that I had in Singapore.
It takes a bit of courage to put in a whole piece of raw chicken into the rice cooker but the umami-rich rice full of flavor from the chicken is so delicious!
This is a family favorite.