Khao Man Gai

Poached chicken and fragrant rice cooked in chicken broth, served with a fermented soybean dipping sauce.

Khao man gai — poached chicken on fragrant rice — is Thailand's version of Hainanese chicken rice, brought by Chinese immigrants from Hainan province who settled in Thailand in large numbers in the early 20th century. The dish reflects the Chinese cooking philosophy of using every part of every ingredient: the chicken is poached in stock, that stock cooks the rice, and more stock becomes the accompanying soup. The Hainanese technique of plunging the chicken into ice water immediately after poaching creates the silky, almost translucent skin that is the hallmark of great khao man gai.

Poach the chicken at 80°C — never a rolling boil. Ice bath immediately after poaching gives silky smooth skin. The tao jiao dipping sauce is what makes this dish.