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!
For more classic Thai recipes, try these delicious Thai recipes. Khao Moo Dang, crab fried rice, Kana Moo Grob, coconut jasmine rice, pandan rice, and how to make the perfect jasmine rice here.
Jump to:
- What is Khao Mun Gai
- Why You'll Love This Recipe
- Ingredients for Khao Mun Gai Recipe
- How to Make Thai Chicken Rice - Khao Mun Gai
- How to Serve
- Tips and Tricks for the Perfect Khao Mun Gai
- Fun Facts
- Storage
- More Thai Recipes to Try
- Frequently Asked Questions
- Thai Chicken Rice (Khao Mun Gai)
- More Thai Recipes You'll Love
What is Khao Mun Gai
Khao Mun Gai is a popular Thai dish known for its simplicity and delicious flavor. It's a Thai-style chicken rice dish enjoyed by Thai people and others for a long time.
You can find different variations of this dish in various Asian countries, served on a bed of rice with tender chicken legs and a bowl of chicken broth on the side.
Whether at a street corner stall or a Thai restaurant, Khao Mun Gai is a must-try for home cooks and food enthusiasts in Southeast Asia.
Why You'll Love This Recipe
- The dish's simplicity makes it Perfect for feeding a crowd with simple ingredients.
- Simple yet flavorful ingredients that repeat their use in the broth, sauce, and soup parts.
- It is mild enough for Thai food beginners to enjoy. It's a great dish for kids trying Thai food for the first time.
- It's healthy! The simmered chicken in aromatic broths makes this dish great for those wanting healthy Thai food options.
Ingredients for Khao Mun Gai Recipe
To make authentic Khao Mun Gai, we need three key parts. They are the chicken with the broth, the rice, and the dipping sauce. The good thing is some ingredients overlap in each part, making it easier than it looks!
Just remember to be patient while cooking. Trust me, the delicious final dish will be worth the wait!
1. Chicken and Broth
- Whole chicken. Use the fattier chicken cuts like the thighs or chicken legs. Chicken breasts tend to be too lean for this recipe.
- Water. We'll be using water as the broth's base, but the chicken's slow simmering will create a wonderful broth to cook the rice.
- Cilantro stems or coriander roots—the signature Thai herb for a distinctive aroma and flavors. Use the thickest and lowest part of the cilantro stalks.
- Fresh ginger. Ginger is important for flavoring Khao Mun Gai. It will also be used in the sauce for a sharp and citrusy taste.
- Garlic. Garlic is repeated in all the parts of this recipe. In the broth, rice and the sauce. It adds strong aromatic flavors and taste.
- Salt. Salt is used in the broth to season it. Feel free to adjust as needed per your taste buds.
- Winter melon. Adds a subtle sweetness to the broth. Add a few cooked slices to your broth for some tasty texture.
Read more about Thai fresh herbs and essential Thai spices here.
2. Khao Mun Gai Rice
- Rice. Use Thai jasmine rice for the authentic flavors. Regular white rice, not jasmine rice, works, too, but jasmine rice has a soft and fragrant flavor and texture that is hard to beat, especially in this recipe. The base of the dish is cooked to perfection.
- Chicken oil (from the rendered chicken fat). If you use small chicken pieces and don't have a lot of chicken fat, use 1 tablespoon of oil instead. Avocado, canola, or Vegetable oil is best. Olive oil is not recommended.
- Shallot. It will be used to saute with the garlic to season the rice.
- Garlic infuse the rice with aromatic flavors.
- Salt. For adding flavors to the rice. Adjust as needed.
Read more about the different types of rice used in Thai cooking here.
3. Chicken Rice Dipping Sauce
- Yellow bean sauce. This store-bought paste is an important ingredient for Khao Mun Gai sauce. They are also labeled soy bean sauce or Thai soybean paste. Find them in large bottles sold at the Asian markets.
- Dark soy sauce. Don't get it confused with the dark sweet soy sauce. You'll want to use the less sweet soy sauce for the dark color and a distinctive deep caramel taste.
- Rice vinegar. Gives a sharp tang to the sauce that helps bring all the mild umami flavors together. Fresh lime juice can be used as a substitute.
- Sugar. White, brown, or palm sugar will be a sweetener for the sauce.
- Garlic. Minced your garlic into tiny pieces so you don't get a jolt of garlic in your spoonful. Unless you want to!
- Ginger. Feel free to add more if desired. Minced ginger slices the same way as the garlic.
- Thai fresh chilis. Add heat to the sauce. These are optional. (Image not shown)
- Spring onions (green onions) to garnish the sauce, and chicken stock soup is served on the side.
Read more about the essential sauces in Thai cooking here.
How to Make Thai Chicken Rice - Khao Mun Gai
In Thailand, the traditional way to cook Kao Mungai is on the stovetop with a large stock pot. In my recipe, I've added three new methods. The stovetop, rice cooker, and Instant Pot make it more convenient for modern-day cooking!
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, then bring the heat to low heat. 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. 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. 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. 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. 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! (;
Khao Mun Gai in a Rice Cooker
To make Khao Mun Gai in a rice cooker, follow steps 1, 3, 4, and five for rice and chicken.
Then, pan-fry uncooked rice with chicken fat and aromatics in a large skillet. Then, transfer the rice mixture to the rice cooker, add slightly less broth than usual, and cook using the regular rice setting.
Fluff the rice before serving for a delicious meal.
Khao Mun Gai in an Instant Pot
Using a pressure cooker for Khao Mun Gai is another great option. Follow steps 1 and 2 in the stock pot method above.
sauté the chicken fat and aromatics, then add the rice and saute for 2-3 more minutes before adding broth and cooking on high pressure for 5 minutes.
Let it naturally release for 10 minutes, then fluff the rice and enjoy!
How to Serve
- Serve your Khao Mun Gai with a small bowl of broth from the chicken cooking liquid. Add a couple of pieces of the winter melon if using, then sprinkle it with chopped green onions and fresh cilantro leaves.
- Add a generous amount of the sauce to your plate of chicken rice! First, place rice on a serving plate, then add the chicken pieces on top of the rice using dark and white meat.
- Finally, drizzle more sauce on a khao man gai rice plate to bring it all together in one inviting plate!
- Serve hot with fresh cucumber slices, cilantro, and green onions.
Tips and Tricks for the Perfect Khao Mun Gai
- I find that whole chicken has more flavor than smaller chicken parts. A whole chicken's bones, tendons, skin, and fat add more flavors to the broth.
- I highly suggest using a whole chicken and cutting it yourself at home if you'd like to experience authentic Khao Mun Gai flavors.
- But if you are short on time, using chicken thighs or legs with bones and skin on is also not a bad option.
- Depending on the size of your chicken, make sure you use a large pot with enough water to cover all or most of the chicken parts.
- Smashed the aromatics before adding them to the pot of water to help release oils and create more flavors.
- Use both dark and white meat. Traditionally, only the white meat with skin on chicken is served on the streets and in Thai restaurants. But for home cooking, use all the meat as preferred by yourself. I like to use both!
- Shredd the dark meat into smaller pieces and slice the white meat into large, thin pieces. Your meat will go a long way, especially when serving a large group. And use both dark and white meat on your rice for a full-flavored meal!
Fun Facts
Khao Mun Gai is a must-try dish so popular that a Thai restaurant in Portland is dedicated to it! If you're in the PNW area, stop by Nong's Khao Man Gai to taste the original recipe. Trust me, it's absolutely delicious!
Storage
- Store your chicken, broth, and rice separately in airtight containers in the refrigerator for up to 3 days.
- You can also freeze your broth for up to 3 months! Simple reheat on a pot later It's perfect when you want a comforting bowl of chicken soup.
More Thai Recipes to Try
- Thai Chicken Rice Soup
- Kao Soi or Chiang Mai noodles
- How to make Thai glutinous rice
- Thai Fish Cakes Tod Mun Pla
- Gai Yang Thai Grilled Chicken(Opens in a new browser tab)
Frequently Asked Questions
It's similar since this recipe has a huge Chinese influence. This Thai version of Hainanese chicken rice has different flavor profiles and slight ingredient variations.
Khao Mun Gai translates to "chicken oil (fat) rice" in Thai.
Lower the heat while simmering to prevent it from forming. Skim it off with a spoon and continue cooking on lower heat.
Don't worry if your broth looks slightly dark instead of clear! It's just because you used a whole chicken, which includes dark meat and darker parts. No need for water changes - that's where all the delicious flavors are!
Calories may vary based on portion size and ingredients used. See my calorie amounts in the recipe card below.
**Love a recipe you've tried? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram!**
PrintThai Chicken Rice (Khao Mun Gai)
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Low Lactose
Description
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!
Ingredients
The Chicken and Broth
- 4 pounds whole chicken. Legs and thighs with skin and bones in.
- 12 cups water
- 4 slices of ginger, smashed (.05 oz)
- 6 large cloves of garlic
- 2 tablespoons salt
- 5 ounces of winter melon, peeled, sliced, and halved. Remove the soft, seedy pith in the center.
- ⅓ cup cilantro stems or 5 cilantro roots, chopped & smashed into 1-inch pieces
The Rice
- 2 cups uncooked jasmine rice
- chicken fat trimmed from your chicken above
- 2 tablespoons garlic, minced
- ¼ cup shallot minced
- ½ teaspoon salt
- 3 cups broth from chicken broth above
The sauce
(Double up on the sauce if you like extra sauce for leftovers!)
- 2 tablespoons soy bean paste
- 1 ½ tablespoon dark soy sauce.
- 1 tablespoon garlic, minced
- ½ tablespoon ginger, minced
- ½ tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon 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. 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. 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. 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. 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! (;
Notes
- I find that whole chicken has more flavor than smaller chicken parts. A whole chicken's bones, tendons, skin, and fat add more flavors to the broth. I highly suggest using a whole chicken and cutting it yourself at home if you'd like to experience authentic Khao Mun Gai flavors.
- But if you are short on time, using chicken thighs or legs with bones and skin on is also not a bad option.
- Depending on the size of your chicken, make sure you use a large pot with enough water to cover all or most of the chicken parts.
- Smashed the aromatics before adding them to the pot of water to help release oils and create more flavors.
- Use both dark and white meat. Traditionally, only the white meat with skin on chicken is served on the streets and in Thai restaurants. But for home cooking, use all the meat as preferred by yourself. I like to use both!
- Shredd the dark meat into smaller pieces and slice the white meat into large, thin pieces. Your meat will go a long way, especially when serving a large group. And use both dark and white meat on your rice for a full-flavored meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken recipes
- Method: stovetop
- Cuisine: Thai
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
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