


[Khao Man Gai]
Khao man gai is a Thai dish consisting of boiled chicken served with rice cooked in chicken broth. Khao man gai is considered one of Thailand's national dishes and is commonly found in various places such as food stalls, cafeterias, and restaurants.
In Thailand, Thai rice is traditionally used, and the chicken is typically made from gamecock meat. The dish features tender chicken served on a bed of Thai rice soaked in flavorful chicken broth, garnished with pak choi and thinly sliced cucumbers, and drizzled with a sweet and spicy sauce.
A similar dish to khao man gai is Hainanese chicken rice, a popular Singaporean dish. While the appearance and preparation of the two dishes are quite similar, the main distinction lies in the accompanying sauce. Khao man gai is typically served with a sweet and spicy miso-based sauce, whereas Hainanese chicken rice is accompanied by three different sauces: soy sauce, chili pepper sauce, and grated ginger sauce.
The khao man gai I recently enjoyed during my visit to Thailand featured moist and succulent chicken complemented by a flavorful sauce that stimulated my appetite, rekindling my appreciation for this dish. The sauce may vary, sometimes being tangy in some restaurants and sweet and spicy in others. Additionally, the rice's flavor can differ from one restaurant to another, making it enjoyable to compare the various tastes.
Khao man gai is a straightforward dish to prepare, and its high protein content and nutritional value make it an excellent choice for everyday meals. For serving the sauce, a small Koishiwara ware's Mamekobachi is the perfect vessel. The tobikanna and hakeme decorations match well with exotic dishes. Seiryugama's Plate, specially crafted according to the restaurant's request over an eight-month period, is ideal for one-plate dishes like khao man gai. When preparing khao man gai at home, we serve it on this flat plate and provide the sauce separately in a small Mamekobachi, which enhances the dish's authenticity and deliciousness.
In fact, even before my visit to Thailand, khao man gai was a weekly staple on our dinner table due to its ease of preparation, delicious flavor, and nutritional benefits. Now that I've returned from Thailand, I plan to make it even more frequently. There are numerous ways to prepare khao man gai, so please explore the recipes and try making it at home.
Koishiwara Ware's Tobikanna Mamekobachi
https://www.shokunin.com/en/koishiwara/mame.html
Seiryugama's Plate
https://www.shokunin.com/en/seiryu/hirazara.html
Seiryugama's Kobachi S
https://www.shokunin.com/en/seiryu/kobachi.html
Yoshita Handi-Design Studio's Renge Spoon
https://www.shokunin.com/en/yoshita/cutlery.html
References
https://food-mania.jp/khao-man-gai/
http://asiagohanz.com/2017/06/07/column-chickenrice/
https://www.thailandtravel.or.jp/ouchi-de-thai12/ (Reference recipe)