Hainanese Chicken Rice ข้าวมันไก่ (kao mun gai)

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Hainanese Chicken Rice ข้าวมันไก่ (kao mun gai)

  • Author: Pailin Chongchitnant
  • Yield: Serves 3-4


The Chicken

  • 1 whole chicken
  • 2 Cilantro roots
  • 4 cloves garlic
  • Half an onion, rough chopped
  • ½ tsp white peppercorns
  • 2 slices ginger
  • 12 Tbsp salt

The Rice

  • 2 cups rice, uncooked
  • 2 2/33 cups chicken stock (from cooking chicken)
  • 23 Tbsp chicken fat
  • 2 Tbsp chopped garlic

Dipping Sauce 1: Nam Jim Tao Jiew

  • 1-inch knob ginger, finely chopped
  • 2 Thai chilies
  • 3 Tbsp Tao Jiew
  • 1 Tbsp sugar
  • 12 Tbsp black soy sauce (see note)
  • 1 Tbsp soy sauce
  • 1 tsp vinegar

Note: I’ve noticed that black soy sauce varies greatly depending on the brand, so start out with 1 Tbsp and go from there. If you’re substituting “dark soy sauce” for this, use only 1 Tbsp and reduce the amount of regular soy sauce by 1/2 Tbsp. See this video on the differences between dark and black soy sauce.

Dipping Sauce 2: Nam Jim Hai Lam

  • 2 Tbsp finely chopped ginger
  • 2 cloves garlic
  • 2 Thai chilies
  • 2 Tbsp chopped cilantro stems
  • 2 Tbsp soy sauce
  • 2 Tbsp  lime juice

Ingredients & Kitchen Tools I Use


Cut off chicken neck, feet, and wing tips and add to stock pot.  And onions, garlic, ginger, cilantro roots and white peppercorns to the stock pot and cover with water. Simmer for 20 minutes to render a stock.

Remove fatty bits of the chicken and add to a pot you will use to cook the rice. Set it aside for now.

Once the stock is ready, season with salt and fill the pot with cold water. Taste the broth so that it tastes like a mildly salted soup. Add the chicken to the pot and cover with more water to keep the chicken submerged if needed. Bring the temperature of the water up to 165 – 170 degrees Fahrenheit, and maintain it there till the chicken is done and the internal temperature registers 165F at the thickest part of the thigh, about 30 minutes for my 2.5 lb chicken, 40-50 minutes for larger chickens. Note: Cooking time starts AFTER water temperature has reached 165.

When the chicken is done, remove from the stock and let cool to room temperature.

While the chicken rests, make the rice. Heat the collected chicken fat over medium low heat until you’ve got about 2-3 Tbsp of fat. Remove the solids and discard. Add the rinsed rice to this fat and toss to coat. Cover with the chicken stock and stir until the rice is thick and the fat no longer floats on top. Cover and let cook until rice is done, about 10-15 minutes.

For Nam Jim Tao Jiew: Pound together ginger and chilies. Then add fermented soy bean paste, sugar, black soy sauce, regular soy sauce, and vinegar.

For dipping sauce #2: Pound together garlic, chilies, ginger, and cilantro stems then just add soy sauce and lime juice.

After the chicken has rested and cooled, you can carve him (click here for a video on how to carve chicken) and chop the meat into bite-sized pieces. Serve over rice along with the sauces. Serve the extra chicken stock on the side as soup.

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