Khao Mun Gai (Thai Chicken Rice)
Why settle for ordinary chicken rice when you can indulge in Khao Mun Gai or Thai chicken rice? This recipe features the iconic Thai-style dipping sauce alongside a classic scallion ginger sauce for double the flavor! You do not need many kitchen gadgets as we are making everything on the stove.

Thai Chicken Rice VS Hainanese Chicken Rice
Hainanese Chicken Rice and Thai Chicken Rice (Khao Mun Gai) are closely related dishes, but they have distinct flavors and cultural influences. Both feature tender poached chicken served over fragrant rice cooked in chicken fat and broth, accompanied by dipping sauces. Hainanese Chicken Rice, a Singaporean and Malaysian favorite, highlights a clean and mild flavor profile, often paired with a trio of sauces: ginger scallion, soy sauce, and chili garlic. On the other hand, Thai Chicken Rice is all about bold, vibrant flavors, with the Thai-style dipping sauce taking center stage. This sauce combines soy sauce, fermented soybeans, garlic, chilies, and pickled juice, delivering a tangy, savory, and slightly spicy kick that sets it apart. While Hainanese Chicken Rice leans toward subtlety, Khao Mun Gai brings a bolder, punchier experience to the table.
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Thai Chicken and Rice Ingredients
- Chicken: You can use a whole chicken or any cut with bones and skin. For this recipe, I keep it simple with bone-in chicken thighs, as they are easier to debone after cooking.
- Cilantro Roots or Stems: Essential for umami and aroma, they form the backbone of Thai stock.
- Seasonings for Chicken: Include salt, sugar, ground pepper (preferably white, but black works as a substitute), and garlic powder or minced garlic.
- Winter Melon, Daikon, or Chayote: Adds sweetness to the broth and increases its fiber content.
- Rice: Jasmine rice is preferred. The Thai-style chicken rice involves frying the rice with aromatics before steaming it in broth.
- Ginger: Preferably minced so it works well in both the rice and dipping sauces.
- Shallots or Red Onion: Thinly sliced or minced for added flavor.
- Oil: The best option is fat rendered from chicken skin. However, vegetable oils like coconut or avocado also work well.
Dipping Sauce for Thai Chicken Rice
- Thai Chilies: Start with 2 chopped chilies and adjust based on what your heart can handle.
- Pickled Garlic and Juice: I like to add garlic cloves to the jar whenever I pickle something, especially jalapeños. Using pickled garlic instead of fresh tones down the strong flavor, while the pickled juice adds a unique, tangy touch. Fortunately, I threw some garlic in the pickled jalapeños jar a while back. It is now the time to make a good use of it.
- Ginger: Finely chopped or minced for easy incorporation.
- Tao Jiew (Thai Fermented Soybean): Adds an umami boost. You can substitute it with Japanese miso paste or Korean doenjang if needed.
- Sugar: Preferably palm or coconut sugar for a caramel-like flavor.
- Vinegar: Both white vinegar and rice vinegar work well.
- Soy Sauce: Low-sodium soy sauce is a great option if you prefer less salt.
- Black Soy Sauce (or Dark Soy Sauce): Adds color and a rich molasses-like flavor. However, the dish still works if you skip it.
Chicken Soup for Chicken and Rice
The key to achieving a hearty and clear broth is to start cooking the chicken in cold water. Adding the chicken after the water has already boiled can result in a cloudy broth. Simply season the chicken, place it in a pot, add water, and cook over medium heat for 40 minutes without stirring. Skim off any scum that rises to the surface. For smooth, elastic skin, you can optionally dunk the cooked chicken in cold water for about 10 minutes. Then, remove three cups of broth to use for steaming the rice. Finally, add chopped winter melon, chayote, or daikon to the broth before focusing on making the aromatic and flavorful rice.
Aromatic and Tasty Rice for Khao Mun Gai
This rice is so delicious, it’s addictive! For extra flavor, you can trim some chicken skin, cook it until crispy, and render the fat. Alternatively, you can use vegetable or coconut oil to fry the ginger and shallots until fragrant. Rinse and drain the rice a few times, then add it to the pot. Season with salt and sugar, and continue stir-frying over medium heat for a few more minutes until the rice starts to turn slightly yellow. Add the broth, cover with a lid, and reduce the heat to low. Let the rice cook for 20 minutes, then turn off the heat and let it sit, covered, for another 5 minutes before fluffing.
Assemble, Serve, Store, and Reheat Chicken Rice
- Assemble and Serve: Chop the chicken into bite-sized pieces and serve with “Khao Mun” (fragrant rice), dipping sauces, winter melon soup, and fresh cucumber slices on the side.
- Store and Reheat: Store the cooked rice, chicken, and dipping sauces in separate airtight containers. If packing for lunch the next day, you can place the rice and chicken in the same container. Reheat in the microwave for a quick and comforting meal—perfect for soup season!
Related Recipes
- Gaeng Jued Fak or Winter Melon Soup : I used pork ribs for protein but it is pretty much the same with the soup for Thai chicken rice if you switch pork with chicken.
- One Pot Chicken and Rice: Inspire by clay pot rice but without a clay pot.
Khao Mun Gai (Thai Chicken Rice)
Equipment
- 2 pots (one for to cook the chicken and soup and another for rice)
Ingredients
For the Soup
- 3 lb chicken thigh (bone and skin on)
- 1 tbsp sea salt
- 1 tsp sugar (I used coconut sugar.)
- 1 tsp ground pepper (preferably white pepper but black also work)
- 1 tsp garlic powder
- 2,000 mL water
- 4-5 cilantro stems (or 2 roots)
- 1 tbsp minced garlic (or 4-5 cloves bruised)
- 3 cups winter melon (peeled, deseed, and chopped) (Or use chayote or daikon.)
For the Rice (Khao Mun)
For the Thai dipping sauce
- 2 Thai chilies (chopped)
- 1 tbsp ginger (minced)
- 2 cloves) pickled garlic
- 1 tbsp pickled juice (from pickled garlic)
- 1 tbsp coconut sugar
- 1½ tbsp white vinegar
- 2 tbsp fermented soybean (Tao Jiew) (or miso paste)
- 2½ tbsp soy sauce
- 1 tbsp black soy sauce (dark sweet soy sauce)
Ginger Scallion Sauce
- 5 tbsp vegetable oil (I used avocado oil)
- 1 tbsp ginger (minced)
- 4 green onion (chopped)
- 2 tsp salt
- 1 tsp sesame oil
For the side and garnish
- 1 cucumber
- 1 tbsp cilantro (chopped)
Instructions
Make the Soup
- Place the chicken thighs in a pot and season with salt, sugar, ground pepper, and garlic powder. Let them marinate for at least 5–10 minutes.
- Add water to the pot along with garlic and cilantro stems. Cook the chicken over medium heat without stirring for 35–40 minutes, skimming off any scum that rises to the surface.
- Once the chicken is fully cooked, transfer it to an ice water bath for 5–10 minutes to firm up the skin.
- Reserve 3 cups of the broth to cook rice.
- Add chopped winter melon to the remaining broth and cook until fork-tender and translucent.
- While the soup simmers, start cooking the rice.
Cook the Rice (Khao Mun)
- In a separate pot (preferably nonstick or ceramic), heat oil over medium heat. Add ginger and shallots, frying for 1–2 minutes until fragrant.
- Wash and strain the rice, then add it to the pot.
- Season the rice with salt and sugar, then stir-fry for 2–3 minutes or until it starts to turn slightly yellow.
- Pour in the reserved broth, cover, and reduce the heat to low. Let the rice cook on low heat, covered, and undisturbed for 20 minutes.
- After 20 minutes, turn off the heat and let the rice rest, covered, for another 5 minutes before fluffing.
- While the rice is cooking, check if the winter melon soup is fully cooked. Slice the cooled chicken into bite-sized pieces.
Make the Thai Dipping Sauce for Chicken Rice
- Chop or mince the Thai chilies, pickled garlic, and ginger. Combine them in a small bowl.
- Add fermented soybean paste (Tao Jiew, miso, or Korean Doenjang), coconut sugar, white vinegar, pickled garlic juice, soy sauce, and black soy sauce.
- Stir well and adjust the flavor to your liking.
- Serve with chicken rice, winter melon soup, and cucumber slices on the side.
Make Ginger Scallion Dipping Sauce (Optional)
- Heat oil in a small pan over medium heat. Add ginger and cook for 30 seconds.
- Add chopped green onions and cook for another 30 seconds before turning off the heat.
- Season with salt and sesame oil, stir to combine, and serve with the chicken rice.