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So Delicious Chicken and Rice / Kao Mun Kai

So Delicious Chicken and Rice / Kao Mun Kai definitely is one of my favorite food. Its easy to make Chicken and Rice / Kao Mun Kai for my son. Chicken rice in China and in Singapore, the chicken is often boiled, then doused in a bath of ice water, in Thailand that is usually not the case, especially for street food style khao man gai (ข้าวมันไก่) – instead the chicken is just boiled and left to cool down on its own. Specializing in hainanese chicken, their food is packed in paper which is a nice touch. Their sets come with soup, ginger rice (so good!) and two types of… Khao Mun is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools.

Chicken and Rice / Kao Mun Kai

Easy Yummy Chicken and Rice / Kao Mun Kai

Kota Khao Mun Kai is an excellent and famous Chicken Rice restaurant in Phuket Town. Everyone in Phuket knows this place, expats of locals. It has been opened for more than two decades and is still running strong without having changed a thing. You can simply cook Chicken and Rice / Kao Mun Kai in 26 ingredients and just 6 steps. Here is cooking guidance how you can easily cook that.


1 About of Chicken and Soup.
2 It’s of whole chicken/ clean.
3 About of vegetables like parsnips,cabbage…
4 It’s of salt.
5 It’s of soy sauce.
6 Prepare of black pepper.
7 It’s of sesame oil.
8 Prepare of oyster sauce.
9 Take of garlic.
10 Prepare of coriander roots.
11 Prepare of water.
12 About of Rice.
13 Approximately of chicken skin,trim from chicken.
14 Take of jasmine rice.
15 Prepare of ginger.
16 Approximately of garlic.
17 You need of Ginger dipping sauce.
18 Prepare of fresh hot chili or less.
19 Prepare of garlic.
20 Approximately of ginger.
21 Prepare of fermented soya bean.
22 Prepare of fish sauce.
23 It’s of brown sugar.
24 Prepare of sweet soy sauce,or dark soy sauce.
25 About of coriander.
26 You need of lime juice.

The Rice: ¼ cup chicken skin and fat trimmings (remove these from the whole chicken or alternatively use some finely diced skin-on chicken thigh) The name "Khao Man Gai" translates to Rice from Chicken Fat. Also when cooking the rice if you're chopping the garlic look at the video to see how they should be chopped. They're chopped in big slivers vs. chopped pieces. SHARE Khao man, or Khao Mun Gai is the Thai ve.

Cooking Step by Step

Step 1 Clean well chicken with salt ( use extra salt ) ,rub whole chicken with salt ,clean in runny water,trim unwanted fat ,save some skin to work on rice ..meanwhile soak rice in water ,set aside.
Step 2 On large soup pot add water ,bring to boil,add chicken and another ingredients ,cover lid, after 5 mins of hot boil..spoon the bubbles on surface out …reduce to low heat then let it simmer until all are soft ,chicken cooked approximately 45 mins.
Step 3 Make dipping sauce ,mix everything together by finely chop and mix or use pestle and mortar.
Step 4 Cook rice,choose large sauce pan ,set on medium heat ,stir in chicken skin with crushed garlic and slices of ginger ,stir until chicken turn brown ,add soaked rice ,stir to mix ,reduce to low heat ,add stock from soup pot one cup of stock from soup ,take out chicken skin ,let rice cook slowly,by cover lid ,this should be done in 15 mins ,open lids and check ..if rice cook heat off ,but still cover lid to make rice more soft.
Step 5 Whole chicken is ready now ,must be tender,can tear apart or chop easily ,take from soup pot ,let it cool enough to chop as your desire.
Step 6 To serve plate of rice and chicken with small bowl of dipping sauce ,one bowl of soup ,garnish with coriander and extra cucumber.

In summary the name "Khao mok kai" is "chicken buried in rice" which explains the way of cooking this dish. Many people define "Khao mok kai"as a Thai version of a "biryani", and the dish was probaby bought to Thailand by Muslim Indians. Khao Man Gai is the Thai version of a Hainanese Chicken and Rice. Add more water as needed to cover the chicken and then reduce the heat to a simmer. Take the chicken out and let rest before de-boneing it and slicing it into pieces.

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