Easy Rice Cooker Khao Man Gai
ID: 9fae5519...
This is an authentic recipe for Thai-style chicken rice (Khao Man Gai) that you can easily make using just a rice cooker. By rubbing sugar into the chicken before marinating, the meat becomes incredibly moist and tender. The savory chicken-infused rice pairs perfectly with a refreshing, special scallion sauce.
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🍳 Cooking Flow
Rinse the rice and soak for 30 minutes; pierce the chicken thighs with a fork and rub in the seasonings (sugar, salt, ginger, garlic, sake), then marinate in the refrigerator for 20 minutes. → Place the drained rice into the rice cooker pot, add the chicken bouillon powder and the marinade juices, then add water to slightly below the 2-cup mark and stir. → Place the chicken on top of the rice with the skin side up, top with the green parts of the scallion, and start the regular cooking cycle. → While the rice cooks, mix the finely chopped scallions with the seasonings (soy sauce, vinegar, oyster sauce, lemon juice, sugar, ginger, sesame oil) to make the special sauce and chill in the refrigerator. → Once cooked, remove the chicken and slice it, serve over the savory rice, and drizzle with the special sauce to finish.
Cooking Steps
Brief Cooking Order
Rinse the rice and soak for 30 minutes; pierce the chicken thighs with a fork and rub in the seasonings (sugar, salt, ginger, garlic, sake), then marinate in the refrigerator for 20 minutes. → Place the drained rice into the rice cooker pot, add the chicken bouillon powder and the marinade juices, then add water to slightly below the 2-cup mark and stir. → Place the chicken on top of the rice with the skin side up, top with the green parts of the scallion, and start the regular cooking cycle. → While the rice cooks, mix the finely chopped scallions with the seasonings (soy sauce, vinegar, oyster sauce, lemon juice, sugar, ginger, sesame oil) to make the special sauce and chill in the refrigerator. → Once cooked, remove the chicken and slice it, serve over the savory rice, and drizzle with the special sauce to finish.
Introduction
This is an authentic recipe for Thai-style chicken rice (Khao Man Gai) that you can easily make using just a rice cooker. By rubbing sugar into the chicken before marinating, the meat becomes incredibly moist and tender. The savory chicken-infused rice pairs perfectly with a refreshing, special scallion sauce.
Step 1
Rinse the rice and soak in water in the rice cooker pot or a bowl for 30 minutes. Soaking ensures the rice cooks through to the core and turns out fluffy.
Step 2
Trim excess skin, tendons, fat, and blood clots from the chicken thighs with a knife to prepare them.
Step 3
Evenly pierce both sides of the chicken thighs with a fork. This helps the marinade soak in and tenderizes the meat.
Step 4
Rub 1/2 teaspoon of sugar thoroughly into the chicken, then do the same with 1/3 teaspoon of salt on both sides. Adding sugar first helps retain moisture for a juicy finish.
Step 5
Transfer the chicken to a shallow container, add 1/2 teaspoon grated garlic, 1/2 teaspoon grated ginger, and 2 tablespoons sake. Mix well, cover tightly with plastic wrap, and marinate in the refrigerator for 20 minutes.
Ingredients List
Important Notes
💡 Rubbing 'sugar' into the chicken thighs before adding salt improves water retention, keeping the meat incredibly moist and juicy without drying out in the rice cooker.
⚠️ To prevent the rice from becoming mushy, ensure the water level is adjusted to 'slightly below' the 2-cup mark, as the chicken releases its own moisture and fat during cooking.
🍳 When placing the chicken on the rice, always face the 'skin side up.' Placing the skin down causes excess fat to soak directly into the rice, which can ruin the texture.
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