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Khao Mun Gai|カオマンガイ|terrysan kitchen

Updated: Jun 29, 2023

Easiest Way to Make Khao Mun Gai|Hainanese Chicken → Watch video on YouTube

Khao Mun Gai (Thai Chicken and Rice) is one of the most popular dishes in Thailand. In fact, I'd go as far as saying that it's a better representation of the type of food people in Thailand eat on the daily basis - as opposed to Pad Thai and Tom Yum.


In this article, I'll share with you the easiest and quickest way to make this dish at home!


In Thailand, local restaurants that serve Khao Mun Gai usually only make that dish and nothing else. That's because this is a dish that requires a lot of time and dedication in order to make the chicken as tender and juicy as possible. That said, Khao Mun Gai is not a common dish people cook at home.


IMPORTANT FACTORS


This dish in overall has 4 important factors: the chicken, the rice, the soup and the sauce.


Traditionally, the chicken (whole chicken) is slowly poached in a giant pot containing flavorful broth. This method helps extract the fat and the flavor from the chicken. Different restaurant will season their soup differently making their own unique dish.


The chicken broth soup is then used to cook the Jasmine rice, which gives it a fragrant and rice taste. This is probably the most important characteristic of this dish that distinguish it from others. In fact, the direct translation of "Khao Mun Gai" in Thai language would be: "Chicken Fat Rice."


Finally, the sauce is typically made by blending together fresh red chilies, garlic, ginger, vinegar, soy bean sauce and other type of light soy sauce into a smooth paste. Personally speaking, it's not Khao Mun Gai if this is not the sauce you use!


THAT SOUNDS DIFFICULT. HOW CAN I MAKE THIS AT HOME?

The easiest way to make this at home is by packing everything in a rice cooker and press "go!"


No, I'm not kidding. You stir-fry the uncooked rice along with some chopped garlic, ginger and shallot using chicken fat or just vegetable oil.


Put that in a rice cooker, add a couple piece of chicken breasts on top, season lightly and you're done. It's essentially a quick way to condense all the steps into one, making it for home-cooking-friendly.


Of course, there are downsides (there always are with these easy-to-make method). First one off the top of my head is that you won't have any chicken soup in the end. Second, the rice will not be as rich and silky compared to one made by the traditional method.


WHAT TYPE OF SAUCE I NEED TO USE?

※ From the left: (1) soy bean sauce; (2) light soy sauce; (3) black sweet soy sauce; (4) oyster sauce; (5) fish sauce; (6) seasoning sauce.


This is a very common question asked by people who just get started with Thai cuisine. Specifically for this recipe, you'll notice that it calls for things like - soy bean sauce, light soy sauce and black sweet soy sauce.


The common mistake people make is thinking that any soy sauce will do the trick. No, you need specific type of sauce which are commonly used in Thai cuisine. Take a look at the picture and make sure you have the right one!


The recipe is down below. Also, if you prefer, you can watch the video on YouTube.

 

★ RECIPE: KHAO MUN GAI

 

Ingredients - Chicken Rice


- 300g jasmine rice

- 500g chicken

- 300ml water.

- 1/2 tbsp. salt

- 1tsp sugar

- 40ml chicken oil

- 30g shallot

- 30g garlic

- 30g ginger


Ingredients - Chicken rice sauce


- 10g red chili pepper

- 10g garlic

- 40g ginger

- 40g salted soya bean (2 tbsp.)

- 25g palm sugar (1 tbsp.)

- 15g vinegar (1 1/2 tbsp.)

- 30g light soy sauce (2 1/2 tbsp.)

- 30g water (2 tbsp.)

- 15g black sweet soy sauce (1 tbsp.)

 
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