Valen Khao Man Kai

Tender and juicy boiled chicken rice. Served on oily rice cooked with chicken broth and fragrant spices. Eaten with a delicious fermented soybean paste sauce, ginger, and chopped chili.

Crispy golden-brown fried chicken. Crispy outside, tender inside. Served with oily rice and a sweet and sour chicken dipping sauce.

All-breast chicken rice, no skin. For those who prefer lean meat or want to avoid fat from chicken skin. Served with oily rice.

A mixed menu of tender boiled chicken with skin and crispy fried chicken. Two delicious flavors in one plate. Served with oily rice.

A mixed menu for health-conscious individuals who want fried food. Choose boiled chicken breast without skin paired with crispy fried chicken. Served with oily rice.

Boiled chicken thigh with skin. Tender and juicy meat. Served as a separate dish. Suitable for sharing or for those who prefer more chicken meat.

All-breast boiled chicken, skin removed. Firm, fat-free meat. Served as a dish for eating with rice.

Generous pieces of crispy fried chicken, sliced and served on a plate. Crispy batter with tender meat. Can be eaten as a snack or with rice.

A mixed plate of boiled chicken with skin and fried chicken. Generous portion for eating with rice. Allows for sharing diverse flavors.

Mixed plate of boiled chicken breast without skin and fried chicken. Served as a side dish. Large, value-for-money plate.

Specially cooked oily rice with chicken broth and chicken fat. Fragrant with ginger and garlic. Grains are soft, glossy, and have a mellow flavor.

Cooked Thai jasmine rice, fragrant and soft. For those who prefer plain white rice instead of oily rice.

Boiled chicken blood, cut into bite-sized pieces. Soft, bouncy texture similar to jelly. No fishy smell. Often eaten with chicken rice.

Cooked chicken liver, smooth and tender. Rich flavor, fragrant and savory, not bitter. A popular side dish for chicken rice.