No image for this dish yet
poached chickenThis is a general guide. Always check ingredients and preparation with the restaurant.
- ✓ None
Origin
Khao man gai kai pak originated from northern Thailand, particularly Chiang Mai province, representing a fusion of Lanna culture and ancient Chinese cuisine. The name "kai pak" comes from the word "kai," meaning to slice or chop chicken, and "pak," a term used in the Lanna language to denote a special cooking technique. The first shop owner, named Pak, was renowned for his skill in boiling chicken to achieve a rich, flavorful taste.
Characteristics and Flavor
Khao man gai kai pak features fragrant yellow rice cooked with chicken fat and spices. Tender, juicy boiled chicken is thinly sliced and served with a clear broth infused with the aroma of ginger and garlic. The flavor is well-balanced, slightly spicy from black pepper and bird’s eye chili, leaving a warm sensation in the stomach.
Ingredients
Jasmine rice, small chicken, chicken fat, ginger, garlic, black pepper, kaffir lime leaves, fish sauce, white sugar, rice vinegar, bird’s eye chili
How to Eat
Serve hot khao man gai kai pak with boiled chicken, clear broth, and dipping sauce. Mix the rice thoroughly with chicken fat before dipping into the sauce. Enjoy with pickled vegetables or a wedge of lime for a refreshing contrast.