Bangkok's poached chicken rice comes in several styles — the differences, the famous spots, and the regional variants.
Hainanese chicken rice (Khao Man Gai) arrived with Chinese immigrants — poached chicken over jasmine rice cooked in chicken broth; the broth is used for both cooking and the soup on the side.
The same chicken but deep-fried until golden — a crispy exterior with the same rice and sauce; some shops sell both versions.
Ginger sauce (dark and funky), soy-chilli (brighter and hotter), or just dark soy — the sauce differentiates mediocre from excellent khao man gai.
Khao Man Gai Pratunam in Pathum Wan is Bangkok's most famous — opens 6 AM, closed by 3 PM when the chickens run out; queues from opening.
Specify whether you'd like poached, fried, or a mix of both if the stall offers all versions — most regulars order a combination for the contrast in texture.
Typically 40–60 THB per plate at street level, making it one of the best value full meals available anywhere in the city.