How to make Thai Street Food Chicken Rice at Home (Khao Mun Gai/Hainanese Chicken Rice Recipe)

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients, while white rice is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are a less salty alternative.

Peel the ginger using a spoon and slice 4-5 pieces for the soup, saving the rest for the sauce and rice.

Peel the garlic and chop the green onions, setting them aside.

Pour 1.5 L water into a pot and add 1/2 tbsp of salt.

Add the ginger and garlic to the pot, then gently place the chicken thighs in without stirring.

Wait for the water to boil, then reduce to medium heat and cook for about 20 minutes without closing the lid.

While the chicken is cooking, prepare the sauce by finely dicing ginger and chopping chili, using about 3 tbsp each.

Mix the sauce ingredients: 6 tbsp salted soybean, 1 tbsp sugar, 2 tbsp white vinegar, 1 tbsp light soy sauce, 1 tbsp sweet dark soy sauce, and 1 tbsp chicken broth.

Remove any foam and fat from the chicken broth to keep the soup clear.

Shock the cooked chicken in iced water for about 5 minutes, then pat dry and lightly apply vegetable oil for shine.

In a pan, heat the chicken fat until the oil is released, then remove the fat.

Add sliced ginger and chopped garlic to the pan and stir for a few minutes.

Rinse 2 cups of rice and drain, then mix with the garlic and ginger until the rice absorbs the oil.

Transfer the rice to a rice cooker and add 2.5 cups of hot chicken broth.

Cook the rice in the rice cooker until done.

Prepare cucumber and other fresh veggies to serve with the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens