Hainanese chicken rice
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Clare Winfield
Hainanese chicken rice
Known in Thai as khao man gai or khao mun gai, this chicken rice dish holds special memories for MasterChef champion Chariya Khattiyot of her childhood growing up in Northern Thailand and its rich culinary history
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
700Kcal
Fat
13gr
Saturates
2gr
Carbs
90gr
Sugars
13gr
Fibre
2gr
Protein
39gr
Salt
5gr
Chariya Khattiyot
After winning MasterChef in 2023, Northern Thai Chariya Khattiyot poured her talent and energy into planning her first restaurant (Khao Soi by Chariya, which opened in Alton, Hampshire in 2024), a food truck to take to food festivals (launched in 2025) and now her first cookbook Lanna: Recipes from Northern Thailand & Beyond
See more of Chariya Khattiyot’s recipes
Chariya Khattiyot
After winning MasterChef in 2023, Northern Thai Chariya Khattiyot poured her talent and energy into planning her first restaurant (Khao Soi by Chariya, which opened in Alton, Hampshire in 2024), a food truck to take to food festivals (launched in 2025) and now her first cookbook Lanna: Recipes from Northern Thailand & Beyond
See more of Chariya Khattiyot’s recipes
Ingredients
- 3 tbsp vegetable oil
- thumb-size piece of root ginger, sliced
- 4 garlic cloves, peeled and bashed
- 500g jasmine rice
- 650ml chicken broth (see below)
- 2 tbsp light soy sauce
For the chicken broth
- 1kg skin-on, bone-in chicken thighs (bones can be removed or left in according to your preference)
- 10g salt
- 2 chicken stock cubes
- 4 garlic cloves, peeled and bashed
- 3 sprigs of coriander
For the dipping sauce
- 3 tbsp light soy sauce
- 3 tbsp brown sugar
- 1 tbsp white miso paste
- 3 tbsp lime juice
- 3 garlic cloves, crushed
- 2 large red chillies, finely chopped
- thumb-size piece of root ginger, finely grated
- 3 sprigs of coriander, chopped
To garnish
- 1 cucumber, halved and sliced lengthways
- coriander leaves, chopped
Step by step
- To make the broth, put all the broth ingredients in a large pan and add 1.5 litres of water. Bring to a gentle simmer, cover and cook for 15 minutes over a medium heat. Remove the chicken and set aside, reserving the broth (you should have about 650ml).
- Heat the oil in a separate large pan. Sauté the ginger and garlic until golden and fragrant. Add the rice and stir until coated. Pour in the reserved chicken broth, then add the soy sauce.
- Nestle the partially cooked chicken thighs into the pan. Cover and cook over a low heat for 15-20 minutes, until the rice is tender and the chicken is fully cooked.
- Meanwhile, mix all the ingredients for the dipping sauce in a bowl with 5 tablespoons of hot water. Adjust the seasoning to taste.
- Lift the chicken from the pan, remove the bones if needed and slice. Scoop out and discard the garlic cloves and ginger slices. Serve the chicken over the rice with bowls of the dipping sauce and broth on the side. Garnish with the cucumber and coriander.
