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steamed chickenThis is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Khao Man Gai Kai Wan is one of Thailand’s culinary legends, originating in Bangkok, particularly in the Pathumwan and Yaowarat districts. It began as a traditional chicken and rice dish prepared with a secret broth recipe and fragrant, soft rice. The name "Kai Wan" comes from a local dialect meaning "the skilled cook" or "master chef," a nickname for the first shop owner renowned for bold, flavorful, and perfectly balanced dishes.
Characteristics and Flavor
Khao Man Gai Kai Wan features golden-yellow steamed rice infused with chicken fat and spices. The poached chicken is tender and juicy, sliced into bite-sized pieces. The clear broth carries a strong aroma of garlic and black pepper. The flavor is well-rounded with a subtle spiciness from white pepper. Served with a special dipping sauce that combines sour, spicy, and sweet notes.
Ingredients
Jasmine rice, young chicken, chicken fat, garlic, black pepper, ginger, kaffir lime leaves, fish sauce, sugar, rice vinegar, bird’s eye chilies
How to Eat
Serve hot, with poached chicken, clear broth, and dipping sauce. Toss the rice thoroughly with chicken fat before eating, then dip into the sauce. Enjoy with pickled vegetables or lime for a refreshing contrast.