Thai chicken rice (Khao Man Gai)
Fragrant rice slow-cooked with chicken in a rice cooker, served with a bold Korean-style teriyaki and fish sauce dressing—a simple, satisfying take on the classic Thai dish Khao Man Gai, with a Kikkoman umami twist.
Nutritional facts (per portion):
4,368 kJ / 1,044 kcalPreparation
Step 1
2 tbsp Kikkoman Toasted Sesame Oil – 30 g red onion – 15 g fresh ginger – 5 g garlic
Thinly slice the red onion and garlic to about 1 mm. Slice the ginger into 1 mm thick slices, then cut into fine matchstick strips. Add the Kikkoman Sesame Oil, red onion, ginger and garlic to a frying pan. Sauté until golden brown. Remove from the heat and strain through a sieve, separating the flavoured oil from the fried onion, ginger and garlic. Set both aside.
Step 2
300 g rice
Rinse the rice and drain well. Heat the strained flavoured oil from Step 1 in the frying pan. Add the rice and sauté gently until slightly translucent, taking care not to burn it.
Step 3
300 ml water – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 3 pinch black pepper – 400 g chicken breast or thigh, skin-on, excess fat removed
Transfer the rice to a rice cooker. Add the water and Kikkoman Soy Sauce and mix lightly. Season the chicken with the black pepper and place it skin-side up on top of the rice. Cook using the quick-cook mode.
Step 4
3 tbsp Kikkoman Teriyaki BBQ Sauce Korean Style – 2 tsp fish sauce – 1 tsp lime juice – 1 spring onion – 3 sprigs coriander
Separate the coriander leaves from the stems. Finely slice the spring onion and coriander stems. Mix them with the Kikkoman Teriyaki BBQ Sauce Korean Style, fish sauce and lime juice. Reserve the coriander leaves for garnish.
Step 5
1 cucumber – 3 cherry tomatoes – Reserved coriander leaves
Once the rice is fully cooked, carefully remove the chicken from the cooker. Gently fluff the rice with a spatula, then close the lid and leave it on the Keep Warm setting for 5 minutes. Allow the chicken to rest for 5 minutes before slicing. Meanwhile, cut the cucumber into slices and halve the cherry tomatoes. To serve, spoon the rice into bowls, arrange the sliced chicken on top and garnish with the fried onion, ginger, garlic and coriander leaves. Serve with the cucumber, tomatoes and sauce on the side.
Tip
For extra flavour, drizzle more Kikkoman Soy Sauce or Kikkoman Teriyaki BBQ Sauce Korean Style over the chicken and rice.
Recipe-ID: 1689
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2 tbsp Kikkoman Toasted Sesame Oil – 30 g red onion – 15 g fresh ginger – 5 g garlic
Thinly slice the red onion and garlic to about 1 mm. Slice the ginger into 1 mm thick slices, then cut into fine matchstick strips. Add the Kikkoman Sesame Oil, red onion, ginger and garlic to a frying pan. Sauté until golden brown. Remove from the heat and strain through a sieve, separating the flavoured oil from the fried onion, ginger and garlic. Set both aside.
300 g rice
Rinse the rice and drain well. Heat the strained flavoured oil from Step 1 in the frying pan. Add the rice and sauté gently until slightly translucent, taking care not to burn it.
300 ml water – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 3 pinch black pepper – 400 g chicken breast or thigh, skin-on, excess fat removed
Transfer the rice to a rice cooker. Add the water and Kikkoman Soy Sauce and mix lightly. Season the chicken with the black pepper and place it skin-side up on top of the rice. Cook using the quick-cook mode.
3 tbsp Kikkoman Teriyaki BBQ Sauce Korean Style – 2 tsp fish sauce – 1 tsp lime juice – 1 spring onion – 3 sprigs coriander
Separate the coriander leaves from the stems. Finely slice the spring onion and coriander stems. Mix them with the Kikkoman Teriyaki BBQ Sauce Korean Style, fish sauce and lime juice. Reserve the coriander leaves for garnish.
1 cucumber – 3 cherry tomatoes – Reserved coriander leaves
Once the rice is fully cooked, carefully remove the chicken from the cooker. Gently fluff the rice with a spatula, then close the lid and leave it on the Keep Warm setting for 5 minutes. Allow the chicken to rest for 5 minutes before slicing. Meanwhile, cut the cucumber into slices and halve the cherry tomatoes. To serve, spoon the rice into bowls, arrange the sliced chicken on top and garnish with the fried onion, ginger, garlic and coriander leaves. Serve with the cucumber, tomatoes and sauce on the side.
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