Cambodian Chicken and Rice with Ginger-Lime Sauce

Cambodian chicken and rice is a comforting meal of gently poached chicken served with fragrant jasmine rice, a bright ginger-lime dipping sauce, and savory broth. Home cooks make it in different ways; this version keeps the chicken tender and uses its cooking liquid to season the rice and serve alongside.

Ingredients

4 bone-in, skin-on chicken thighs, about 1½ lb (680 g)
8 cups (1.9 L) water, for poaching
½ medium yellow onion, about 4 oz (115 g), cut into wedges
One 2-inch (5 cm) piece fresh ginger, about 1 oz (30 g), thinly sliced
4 garlic cloves, about 20 g, lightly crushed
2 teaspoons (10 g) kosher salt
1 teaspoon (2 g) whole black peppercorns
1½ cups (285 g) jasmine rice
1 tablespoon (15 ml) neutral oil
3 garlic cloves, about 15 g, finely minced, for the rice
1 small shallot, about 1 oz (30 g), finely minced
2¼ cups (530 ml) strained chicken broth, taken from the poaching liquid
¼ teaspoon (1.5 g) kosher salt, for the rice, or to taste
2 tablespoons (12 g) finely grated fresh ginger, for the sauce
1 garlic clove, about 5 g, finely grated or crushed, for the sauce
1½ tablespoons (22 ml) fish sauce
1 tablespoon (15 ml) soy sauce
2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving
1 teaspoon (4 g) granulated sugar
1 tablespoon (15 ml) water, for the sauce
1 small Thai bird’s-eye chili, about 2 g, finely sliced (optional)
½ cucumber, about 7 oz (200 g), thinly sliced
2 scallions, about ¾ oz (20 g), thinly sliced
½ cup (15 g) cilantro leaves, loosely packed

Instructions

Rinse and prepare. Rinse the jasmine rice in a bowl of cool water, swishing it with your fingers, then drain. Repeat until the water is less cloudy, usually three or four rinses. Leave the rice in a strainer while you slice the onion and ginger, crush the poaching garlic, and prepare the sauce ingredients. Rinsing removes some surface starch so the cooked grains are less sticky, but there is no need to soak the rice for this recipe.
Poach the chicken. Put the chicken thighs, 8 cups water, onion, sliced ginger, crushed garlic, salt, and peppercorns in a large pot. Bring the water just to a gentle simmer over medium-high heat, which takes about 5 minutes; avoid a hard boil, which can make the meat less tender and cloud the broth. Lower the heat and poach gently for 25 minutes. Check the thickest part of each thigh with a food thermometer without touching the bone. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a thigh has not reached that temperature, continue cooking and check again after 5 minutes.
Strain and portion the broth. Lift the cooked chicken onto a plate and let it rest while you prepare the rice. Strain the broth through a fine-mesh strainer into a heatproof bowl, discarding the spent aromatics. Measure 2¼ cups (530 ml) for the rice; keep the rest hot for serving. If the broth tastes mild, season it with a little salt. If you have less than the measured amount, top it up with hot water. Keep the chicken loosely covered so it stays warm, and do not leave it at room temperature for more than 2 hours.
Mix the dipping sauce. In a small bowl, stir together the grated ginger, grated garlic, fish sauce, soy sauce, lime juice, sugar, and tablespoon of water. Add the sliced chili if you like a little heat. Taste and adjust: add a splash of water if it is too intense, more lime for tartness, or a pinch of sugar to round it out. The sauce should be punchy because it is meant to be tasted with mild chicken and rice.
Cook the garlic rice. Heat the oil in a medium saucepan over medium heat. Add the minced garlic and shallot and cook for about 1 minute, stirring, until fragrant but not browned. Add the drained rice and stir for 1 minute to coat the grains. Pour in the measured hot broth and add the ¼ teaspoon salt. Bring to a gentle boil, stir once, then cover tightly and turn the heat to low. Cook for 15 minutes without lifting the lid. Turn off the heat and leave the covered pot undisturbed for 10 minutes; this final rest lets the rice finish steaming. Fluff gently with a fork.
Carve and serve. Remove the chicken skin if you prefer, then pull or slice the meat from the bones. Divide the rice among four bowls or plates and arrange chicken, cucumber, scallions, and cilantro alongside. Serve the ginger-lime sauce at the table, with hot broth in small bowls or cups. Check that the broth is piping hot before serving, and offer lime wedges for anyone who wants a fresher, sharper finish.

Tips

Keep the poaching liquid calm. A gentle simmer means small bubbles at the surface, not a rolling boil. If the water boils hard, lower the heat. Besides keeping the chicken more tender, a calm simmer makes it easier to judge the chicken’s cooking and leaves you with a cleaner-tasting broth.
Use a thermometer rather than time alone. Thigh size, starting temperature, and pot shape all affect how quickly chicken cooks. Start checking at 25 minutes, and continue in short increments until every piece reaches 165°F (74°C) near the bone. A slightly longer poach is preferable to serving undercooked poultry.
Adjust the sauce to your fish sauce. Fish sauces vary in saltiness, so taste the finished mixture before adding extra. If you cannot use fish sauce, replace it with an equal amount of soy sauce; the sauce will be less savory and more soy-forward, so start with a little less and add lime or water to balance it.
Prevent scorched garlic rice. Minced garlic turns bitter quickly, so stir it constantly and add the rice as soon as it smells fragrant. Once the rice is covered and on low heat, resist lifting the lid: escaping steam can leave the top grains firm while the bottom cooks through.

Serving Suggestions

Serve each portion with a little of everything in the same bowl: garlic rice, sliced chicken, crisp cucumber, herbs, and a spoonful of ginger-lime sauce. The chicken and rice are gently seasoned, so let each person add sauce to taste rather than mixing all of it into the pot. A small bowl of the hot poaching broth is a useful part of the meal, especially for dipping bites of rice or sipping between mouthfuls.

For a fuller table, add a simple plate of pickled vegetables, such as thinly sliced carrot and daikon dressed with vinegar, sugar, and salt, or serve extra cucumber and lime. These are optional accompaniments rather than requirements. Keep the broth separate until serving so the rice remains fluffy, and put extra sauce and chili on the side for guests who want a stronger flavor.

Variations

Use boneless thighs: Boneless, skinless thighs are convenient, but cook faster than bone-in pieces. Begin checking them early, around 15 minutes of gentle poaching, and remove each piece once its thickest part reaches 165°F (74°C). They will usually make a slightly lighter broth, so taste and season the broth before serving.

Make it less spicy or more aromatic: Leave out the bird’s-eye chili for a mild sauce, or serve sliced chili separately. You can add a bruised stalk of lemongrass to the poaching pot for a citrusy aroma; remove it with the other aromatics when straining. Lemongrass is optional and changes the broth’s fragrance, so keep the ginger and lime in the sauce for the recipe’s main fresh notes.

Try another rice: Long-grain white rice can stand in for jasmine rice. It may be a little less fragrant, and cooking times can differ by brand, so follow the package’s stovetop timing while using the same measured amount of broth as a starting point. Brown rice is not a direct swap here: it needs more liquid and substantially more cooking time, so cook it separately according to its package directions and serve it with the chicken broth.

Storage and Reheating

Refrigerate leftover chicken, rice, and broth within 2 hours of cooking. For quicker cooling, divide the rice and chicken into shallow containers rather than leaving a full pot on the counter. Store the sauce separately so its lime flavor stays fresh. Properly refrigerated cooked chicken and rice keep for 3 to 4 days; freeze portions in airtight containers if you will not use them in that time. For best quality, use frozen portions within about 2 to 3 months.

Reheat only the amount you plan to eat. Add a spoonful of water or broth to the rice, cover it, and microwave or warm it on the stove until steaming throughout. Reheat chicken and broth until they reach 165°F (74°C), checking the thickest piece with a food thermometer. Stir rice partway through microwave reheating so it warms evenly. Do not reheat the same portion repeatedly; keep the remaining food chilled and heat it again only when needed.

Frequently Asked Questions

Is Cambodian chicken and rice the same as other Southeast Asian chicken-rice dishes?
There are related chicken-and-rice meals across Southeast Asia, but recipes, sauces, and serving styles vary by place and household. This Cambodian-style version pairs poached chicken and broth-cooked jasmine rice with a ginger, lime, fish sauce, and soy dipping sauce. It is one home-style approach, not a claim that every Cambodian cook makes it the same way.

Can I make the chicken broth ahead?
Yes. Strain the broth and cool it promptly in a shallow container, then refrigerate it within 2 hours. Use it within 3 to 4 days, or freeze it for longer storage. Reheat broth to 165°F (74°C) before serving or use it hot to cook the rice. Keep the chicken refrigerated separately from the broth.

Can I cook the rice in a rice cooker?
Yes. Sauté the garlic and shallot in a pan, stir in the rinsed rice, then transfer the mixture to the cooker. Add 2¼ cups (530 ml) hot strained broth and the rice salt, and use the cooker’s regular white-rice setting. Rice cookers vary, so follow the appliance’s directions if it calls for a different liquid level; rest the rice briefly before fluffing.

What if I do not have fish sauce?
Soy sauce can replace fish sauce in the sauce, though it gives a more familiar soy flavor and lacks fish sauce’s distinctive savory depth. Use the same amount as a starting point, then taste before adding salt. If you have a different salty seasoning sauce, use it sparingly and dilute with water as needed so it does not overpower the lime and ginger.

Can I use leftover cooked chicken?
Yes, provided it was refrigerated promptly and is still within its safe storage period. Warm the chicken gently in hot broth until it reaches 165°F (74°C), and cook the rice separately with prepared chicken broth. The result will not have quite the same fresh poaching broth, but it is a practical way to make the meal with leftovers.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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