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)
- 1-2 tbsp chicken oil (or vegetable or coconut oil)
- 2 tbsp ginger (peeled and minced)
- ½ cup shallots (chopped)
- 2 cups rice (preferably Jasmine rice, wash and rinse.)
- 1 tsp sugar
- 1 tsp salt
- 3 cups broth from the soup (or water)
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.
Video
@stickyricethaikitchen Khao Mun Gai (Thai Style Chicken 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) 1-2 tbsp chicken oil (or vegetable or coconut oil) 2 tbsp ginger (peeled and minced) ½ cup shallots (chopped) 2 cups rice (preferably Jasmine rice, wash and rinse.) 1 tsp sugar 1 tsp salt 3 cups broth from the soup (or water) 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) #chickenrice#khaomungai#khaomangai#thaicooking#thaifood#อาหารไทย#thaistyle#simplerecipe#tiktokrecipe#dinneridea#highprotein
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