Thai Chicken Rice (Khao Mun Gai)
Thai Chicken Rice (Khao Mun Gai) is a classic Thai dish you don't want to miss. Tender chicken is simmered to perfection in a flavorful broth and then served over fragrant rice. The savory dipping sauce combines all the flavors in one addictive bite after another!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 4 lb whole chicken. Legs and thighs with skin and bones in.
- 12 cup water
- 4 slice ginger, smashed (.05 oz)
- 6 large cloves of garlic
- 2 tbsp salt
- 5 oz winter melon, peeled, sliced, and halved. Remove the soft, seedy pith in the center.
- 1/3 cup cilantro stems or 5 cilantro roots, chopped & smashed into 1-inch pieces
- 2 cup uncooked jasmine rice
- chicken fat trimmed from your chicken above
- 2 tbsp garlic, minced
- 1/4 cup shallot minced
- 1/2 tsp salt
- 3 cup broth from chicken broth above
- 2 tbsp soy bean paste
- 1+1/2 tbsp dark soy sauce.
- 1 tbsp garlic, minced
- 1/2 tbsp ginger, minced
- 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp water
Instructions
- 1
Wash and clean the whole chicken well in cold water, removing giblets and packets inside the cavities. Pat dry, then trim the extra fat from the skin and around the cavity areas. The fatty part of the skin will be used to render fat for added flavors later.
- 2
Wash and rinse the rice until the water is clear. Set aside.
- 3
Make the broth in a large stock pot by combining water, smashed slices of ginger, cilantro stalks, garlic cloves, white peppercorn, salt, and sliced winter melon. Add the chicken with the breast side up. Bring to a gentle boil, bring the heat to low, and let it simmer for 30-40 minutes. Add the chicken with the breast side up. Bring to a gentle boil, lower the heat to a low setting, and let it simmer for 30-40 minutes.
- 4
On medium-high heat, sautéed the chicken fat and render the oil as much as possible. I do this in the medium stockpot I'll use for my rice. Once the skin turns brown and you have enough fat oil, add the garlic and shallot and saute for 2 minutes until fragrant.
- 5
Add the rinsed rice and sautée it frequently for 2-3 minutes until it is lightly browned. Add the salt and broth, mix well together, cover the lid, and let the rice cook for 15-20 minutes on low heat. Once done, fluff it quickly and set aside for later.
- 6
p id="instruction-step-7">6. While the rice is cooking, make the sauce by combining all the sauce ingredients together in a bowl. Taste and adjust as needed. Set aside.
- 7
p id="instruction-step-8">7. Back to the chicken and broth. Taste your broth and adjust the flavors, if necessary, with more salt. Your chicken should be fork tender by this point, and a most aromatic smell should fill your kitchen! Carefully remove the chicken to a cutting board. Let it rest for just a few minutes. Use a sharp knife and start carving. Shred the dark meat and thinly slice the white meat, leaving the skin intact as much as possible. I find it helpful to carefully slice the chicken in halves between the breasts before carving the white meat into thin slices. See below. <
- 8
id="instruction-step-9">8. Scoop a cup of oily rice into a bowl and make a pretty round shape. Add the rice, shredded dark chicken, and white meat to a serving bowl. Slathered a good amount of the sauce onto the chicken pieces. <
- 9
id="instruction-step-10">9. Add a side of the sauce for extra dipping. Add a bowl of the soup for a complete set, and have a slice of the winter melon. Then garnish with sliced cucumbers, cilantro, and thinly sliced green onions. Enjoy flavors from heaven! (;