Rice cooker khao man gai

This clever rice cooker hack makes khao man gai, Thailand's popular chicken rice, easier than ever, with this version cutting down on effort and washing up but delivering plenty of flavour via a punchy dipping sauce.

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 4 chicken thigh fillets
• 2 tbsp vegetable oil
• 2 garlic cloves, roughly chopped
• 4 slices ginger
• 3 spring onions, thinly sliced
• 4 rice cooker cups (180 ml each) jasmine rice
• 3 tbsp concentrated chicken stock
• 1 Lebanese cucumber, sliced to serve

For the sauce

• 3 cm x 2 cm piece ginger, peeled, finely chopped
• 5 garlic cloves, finely chopped
• 3 - 4 Thai red chilies, finely chopped
• 1 coriander plant, root and stalk finely chopped, leaves reserved for garnish
• 2 tbsp yellow bean paste
• 1 tsp fish sauce
• 2 tbsp white vinegar
• 1 tbsp sugar

Instructions

1. Season the chicken thighs on both sides with salt, then set aside for 10 minutes while you prepare the rice.
2. Heat a large wok or frying pan over medium heat, then add the oil. Fry the garlic and ginger until fragrant, then add the spring onions and rice. Stir until the rice is coated in the oil, then transfer to a rice cooker and pour over slightly less water than indicated on the rice cooker (about 3.5 cups water). Place the chicken on top and pour over the chicken stock concentrate.
3. Cook according to the rice cooker settings. When the rice is finished, remove the chicken and hit the button on the rice cooker again.
4. While the rice and chicken are cooking, make the sauce by stirring all the ingredients together in a medium bowl.
5. Slice the chicken and spoon the rice onto a serving plate. Place the chicken on top, then serve with the sauce, sliced cucumber and reserved coriander leaves.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.