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Original name
Khao Man Gai ข้าวมันไก่
The rice itself is a steamed rice cooked in the chicken broth with chopped ginger and garlic, and adding some oil.
The point of notice for this dish is the whole yellowish chicken(s) hanging inside the glass window as the chicken(s) is boiled with the low fire over night, and that is also where the soup comes from.
The secret of this dish is its sauce, which contains ginger, garlic, thai bird chilies, cilantro roots, fermented soy bean sauce, vinegar, sugar and dark soy sauce...
| In the local culture | - For everyday |
| Season | - Summer - Autumn - Spring |
| Regions | - Bangkok and middle - North |
| How to eat it | - With a spoon |
| Caloric value | High |
| Temperature | - Room temperature |
| Vegetarian , Vegan | |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Steamed - Pressure cooker or pot |