This time, I tried using this handmade Khao Man Gai kit and gave it a twist by making the chicken skin crispy and adding a nice crust to the rice using a frying pan. My husband loved it and said it was really delicious! Here’s a closer look at the recipe and the kit.
The kit includes “Khao Man Gai Rice Base” and “Khao Man Gai Dipping Sauce.”
The rice base has a chicken broth flavor, just like what you’d get at a restaurant. The dipping sauce doesn’t contain green onions, so even people who don’t like green onions can enjoy it. The sauce included in the kit is not spicy at all, so if you like a bit of heat, you can add some chili sauce. I personally enjoyed it with Sriracha.
The kit was very convenient! Making authentic Khao Man Gai usually requires measuring and mixing soy sauce, vinegar, sugar, chicken stock, garlic, ginger, and other ingredients, so skipping all that makes it really easy and enjoyable. The taste was delicious, and I’d love to buy it again. I ordered it online, and the expiration date was pretty long, so it’s nice to stock up.
The instructions on the Muji Khao Man Gai kit are for a rice cooker, but I wanted crispy chicken skin and a nice crust on the rice, so I made it in a frying pan. It turned out super easy to make that way too!
Ingredients
| Muji Khao Man Gai Handmade Kit | 1 pack |
| Chicken thighs | 600g |
| Rice | 2 cups |
| Water | 390cc |
How to Make
1⃣ Preparation
Separate the skin from the chicken thighs and sprinkle salt on the meat.
2⃣ Sear the chicken
Heat a frying pan without oil and sear the chicken for 2 minutes on each side until golden. Remove from the pan. (It’s okay if it’s not fully cooked inside.)
3⃣ Cook the rice
Add the rinsed rice and the Khao Man Gai Rice Base (from the kit) to the same pan and stir-fry over medium heat for about 1 minute.
4⃣ Cook the chicken and rice together
Place the seared chicken on top of the rice, add water, and bring to a boil over medium heat. Cover and simmer on low heat for 20 minutes. Then turn off the heat and let it steam for 10 minutes.
Tip: Since the chicken releases water as it cooks, the water amount may vary depending on the size and moisture of the chicken. For 600g chicken and 2 cups of rice, 390ml works well. Adjust the water if you use a different amount of chicken. If the rice is too hard, add a little water and cook over low heat for an extra 10 minutes.
5⃣ Crisp the chicken skin
While waiting for the rice, put the chicken skin in the same frying pan and cook slowly over low heat for about 15 minutes until crispy.
6⃣ Make the rice crust
Once the rice is cooked, heat it on high for 2 minutes to create a crispy crust. Serve with the Khao Man Gai Dipping Sauce from the kit.
7⃣ Optional fried egg
Top with a fried egg if you like.
If you think this looks delicious, share it on Twitter/X! I’d be thrilled if you tag me when posting your own creation~
