Is Khao Mun Gai the same as Hainanese Chicken Rice?

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.

What does Khao Mun Gai mean?

Khao Mun Gai translates to "chicken oil (fat) rice" in Thai.

Why do I have scum on my broth?

Lower the heat while simmering to prevent it from forming. Skim it off with a spoon and continue cooking on lower heat.

Why is My broth dark and not clear?

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!

How many calories are in Khao Mun Gai?

Calories may vary based on portion size and ingredients used. See my calorie amounts in the recipe card below.

Thai Chicken Rice (Khao Mun Gai)

Name: Thai Chicken Rice (Khao Mun Gai)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 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.; 1/3 cup cilantro stems or 5 cilantro roots, chopped & smashed into 1-inch pieces; 2 cups uncooked jasmine rice; chicken fat trimmed from your chicken above; 2 tablespoons garlic, minced; 1/4 cup shallot minced; 1/2 teaspoon salt; 3 cups broth from chicken broth above; 2 tablespoons soy bean paste; 1 1/2 tablespoon dark soy sauce.; 1 tablespoon garlic, minced; 1/2 tablespoon ginger, minced; 1/2 tablespoon rice vinegar; 1 tablespoon sugar; 1 tablespoon water

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

Scale

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.
1/3 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
1/4 cup shallot minced
1/2 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 1/2 tablespoon dark soy sauce.
1 tablespoon garlic, minced
1/2 tablespoon ginger, minced
1/2 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon water

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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