Khao Man Gai

Ingredient Spotlight

Jasmine rice (rinsed until water runs almost clear)

Aromatic long-grain rice from Thailand with a floral, slightly nutty scent and a soft, slightly sticky texture when cooked; it’s a staple across Southeast Asian cuisines. Many U.S. cooks know plain white rice but may not appreciate jasmine’s distinctive fragrance and shorter, stickier finish. Find it in most supermarkets (often in the rice or international aisle) or Asian grocery stores; a practical substitute is long-grain fragrant rice or, if you want a drier, nuttier grain, basmati (though texture and aroma will differ).

Ingredient Spotlight

Vegetable oil (or rendered chicken fat)

Rendered chicken fat, commonly called schmaltz, is made by slowly cooking chicken skin and fat until liquid, then straining; it’s traditional in Ashkenazi Jewish and other European cuisines and imparts a rich, savory, poultry-forward aroma and mouthfeel. Many home cooks in the U.S. may be unfamiliar with using schmaltz instead of neutral oils, but it adds depth to sautés, roasting, and confits. You can find schmaltz at specialty delis, some supermarkets, or make it at home by rendering chicken skin; good substitutes are neutral vegetable oil for a lighter profile or duck fat/butter for a richer flavor if you don’t want chicken fat.

Ingredient Spotlight

English cucumber (thinly sliced, for serving)

English cucumbers are long, thin-skinned cucumbers with fewer seeds and a milder, less bitter flavor than common slicing cucumbers; they’re often sold wrapped in plastic to protect their delicate skin. They’re popular in British and salad-centric preparations because they slice thin and have a tender texture. If unavailable, substitute Persian cucumbers (very similar) or regular cucumbers with the skin peeled and seeds scooped out to reduce bitterness and excess moisture.