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Travel Essentials

Khao Mun Gai (Chicken and Rice)

Khao mun gai is Thailand’s beloved take on Hainanese chicken rice, a dish cherished for its simplicity and comfort. This meal consists of tender poached chicken served atop fragrant jasmine rice cooked in chicken broth and infused with garlic and ginger, giving the rice a rich, savory aroma. Khao mun gai is traditionally accompanied by a tangy sauce made from fermented soybeans, garlic, ginger, Thai chilies, and vinegar, which adds a punchy contrast to the mellow flavors of the chicken and rice. On the side, diners often enjoy a bowl of soup and fresh cucumber slices for a refreshing crunch. Widely enjoyed as a street food meal in Thailand, khao mun gai is a go-to for those seeking a quick, nourishing dish that’s full of balanced flavors and comforting textures.

Recipe Servings: 4

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

    Chicken:
    • 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
    • One young chicken (2–2.5-lb/900–1,250-g)
    Soup:
    • 4 cups (950 ml) chicken stock
    • 2 cups (410 g) peeled and cubed butternut squash
    • 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
    • Salt, to taste
    • ½ tsp (2.5 ml) ground white pepper
    Assembly:
    • Cooked jasmine rice, as needed for serving
    • Cucumber, sliced as needed for serving

    Directions

      For Chicken:
    1. Place water, salt, ginger, garlic, and pandan leaves in a large stockpot and bring to a boil.
    2. Add chicken to the pot, return mixture to a boil, cover, reduce heat, and simmer for 30 minutes.
    3. 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.
    4. Remove chicken from pot using a slotted spoon and let cool before carving using a sharp cleaver to cut through chicken meat and bones.
    5. For Soup:
    6. Bring chicken stock to a boil.
    7. Add squash and cook for 15–20 minutes until squash is soft.
    8. Add fish sauce, soy sauce, cilantro, and green onion.
    9. Season with salt and white pepper. 
    10. For Assembly:
    11. Ladle soup into serving bowls.
    12. Serve chicken on a bed of jasmine rice garnished with slices of cucumber.