Kaw Man Kai

READY IN: 1hr 20mins
Recipe by Mama__B

This is a dish of chicken, stewed in seasoned water and served with jasmine rice and a delicious dipping sauce. It is traditionally a breakfast dish. I learned it from a chef who spent a lot of time in Thailand and offered cooking classes at a local culinary school.

Top Review by Elmotoo

We loved this! THE PICKY ONE said the broth should have been seasoned more strongly as she went back for 3rds. I added what little chicken was left to the broth & added the remaining sauce to make soup for lunch. I think next time I'll skip rubing sauces on the chicken & stuffing the ginger & onion inside & just add it all to the water. Made for PAC '07.

Ingredients Nutrition


  1. Rub the chicken with the sauces inside and out. Stuff the ginger and onion inside the chicken and immerse it in water. Bring it to a boil and simmer for 40. minutes.
  2. Remove the chicken from the heat and allow it to cool. Retain the stock to make jasmine rice, if desired.
  3. For the sauce: Heat the oil. Stir fry the bean sauce, garlic and cilantro root.
  4. Pour into a bowl and add the soy sauce, vinegar and chilies.
  5. To finish - Mold the rice in a bowl, slice the chicken and place on top of the rice.
  6. Serve with the sauce and garnish with cucumber slices.

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