Thai Chicken Rice (Kao Mun Gai)

21 Jan

Kao Mun Gai is a common dish found all over Bangkok and Chaing Mai. In my opinion, it’s much more popular among native Thais than the “classic” Pad Thai, which mostly appeals to foreign tourists. Kao Mun Gai is most commonly served as street food, rice and chicken wrapped up in white paper tied with a rubber band and a plastic container of sauce on the side . It is also served with a hot bowl of mild chicken broth, used to balance out the spicy ginger sauce. It’s no frills deliciousness.  The recipe may look a little overwhelming because of the layers of steps, but it is really quite simple if you have the time (it takes about 2 hours to make).

I do recommend using the “Healthy Boy” brand sauces for this recipe (pictured below for reference).

Ingredients
4 servings

For the chicken:
1 whole chicken, cleaned (about 5 lbs)
2 tsp salt
water

For the rice:
2 cups jasmine rice
3 1/2 cups reserved chicken broth
1 tsp salt
5 cloves garlic, minced
1/2 cup vegetable oil

For the soup:
reserved chicken broth
1/2 lb daikon radish, cut into 1/2 inch slices
1/2 cup cilantro, chopped
salt and pepper to taste

For the sauce:
1/2 cup ginger, peeled and sliced
7 cloves garlic, peeled
10 Thai chilies (I like it hot, modify to your taste)
1 cup cilantro stems
3 tbsp soybean paste
2 tbsp distilled white vinegar
1 tbsp white sugar
2 tbsp light soy sauce
1 cup reserved chicken broth

 

 

1. Place whole chicken in a large pot and fill it with cold water just until it covers the chicken.  Bring to a boil then reduce to medium low heat.  Add salt and continue cooking for 40 minutes.  Remove chicken from pot and set aside to cool.  Reserve chicken broth for preparing the rice and soup.

2. Heat vegetable oil in a deep pan on medium low heat.  Add minced garlic and cook until golden brown, about 5 minutes.  Strain garlic out of oil and place on a paper towel to allow the excess oil to drain.

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3.  Rinse and drain jasmine rice.  Combine rice, reserved chicken broth, fried garlic and salt.  Add ingredients to the rice cooker and cook as normal.

4.  Add daikon radish the remaining reserved broth and bring to a boil.  Add salt and pepper to taste.  Cook for about 20 minutes or until radish is soft.  Once finished, top with cilantro.

5.  Combine all of the sauce ingredients except the broth into a food processor and blend until smooth.  Transfer sauce into a sauce pan, add broth and bring to a boil.  Remove from heat and serve immediately.

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Garnish with some sliced cucumbers and cilantro.

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