Khao Mun Gai (Chicken Rice)

Pandan leaf

Khao Mun Gai garnished with cucumbers and chicken blood tofu

Khao mun gai is a favorite street food in Thailand. Succulent poached chicken, winter squash soup, and fragrant jasmine rice flavored with chicken fat and slices of cucumber come together to create this Thai comfort food. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

One young chicken (2–2.5 lb/900–1250 g)
1 gallon (3.8 l) water
3 Tbsp (45 ml) salt
2 Tbsp (30 ml) chopped ginger
2 Tbsp (30 ml) chopped garlic
2 pandan leaves
2 cups (410 g) cubed winter squash
4 cups (950 ml) chicken stock
2 Tbsp (30 ml) fish sauce
2 Tbsp (30 ml) soy sauce
1 Tbsp (15 ml) chopped cilantro
1 Tbsp (15 ml) chopped green onions
1/2 tsp (2.5 ml) ground white pepper

Directions

Chicken:
Bring water, salt, ginger garlic, and pandan leaves to boil in a large stockpot.
Place chicken in pot and bring to a boil. Cover and simmer for 30 minutes.
To check whether chicken is cooked, poke through the hip joint. It is ready when no blood seeps out; if it does, cook 5–10 more minutes. Cool before carving chicken.
Use a sharp cleaver to cut through chicken meat and bones. Serve chicken on a bed of jasmine rice with slices of cucumber and winter squash soup.
Soup:
Bring chicken stock to a boil.
Add winter squash and cook for 15–20 minutes until squash is soft.
Add cilantro and green onion. Season with more salt if needed.
To serve, dust on a few shakes of ground white pepper.