Kao Man Gai – Hainanese Chicken Rice

Hainanese Chicken Rice

One of a very popular street food in Thailand is Kao Man gai or Hainanese Chicken with Rice.

I don’t often write about a traditional Thai dish but some time you just have a dish that is perfect that you think, I am not gonna mess around with it. This is that dish for me.

I might have cooked it slightly different but not enough for me to say that I have made a change to the dish at all. It is one of the easiest dish to make and I think it is pretty healthy too, if you forget about the chicken fat you use to cook the rice with. For my standard it is healthy. hehehe .

Kao Man Gai is originated from a Chinese dish. In Thailand we always served with 2 side accompaniments. You have the rice which is fried first in rendered chicken fat from your off cut. In my case I use the skins from the chicken. This adds a wonderful rich flavour to your rice and you are left with crunchy crackling and who does not like crackling?

1st accompaniment is the sauce. It is made with yellow beans, ginger, coriander and chilli. I find this sauce to be very versatile, I have it with everything even bacon sandwich. Yellow beans is the only ingredient in this sauce that can be difficult to find in your local supermarket and you might need to get to your local Asian shop for it. You need to get one that has no chilli in it preferably uncrushed. 

Last but not least is the soup. We called this “Tom Jeed” unflavored soup. It is made from the stock you cooked your chicken in. I have added in few ingredients as I feel that it enhance the flavor of the chicken and the stock.  Although the soup has not got much flavor in them it really adds to the dish when eaten together. You can use any vegetable in it or just have it plain.

Another thing you might notice in this recipe is I have use a mixture of 2 type of rice. This is because we would normally use old Jasmine rice but as I can not get them over here I find that by mixing Thai rice with long grain rice gives it the correct consistency I want the rice to be.  

I hope you will like this dish as much as my family and I do.

Remember if you are unsure or have any question please do not hesitate to get in touch.  

 

Enjoy,

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Print Recipe
Kao Man Gai - Hainanese Chicken Rice
A popular Thai Street food of simple rice and chicken. Serve with a aromatic sauce and clear soup.
Hainanese Chicken Rice
Course Main Dish
Cuisine Thai
Prep Time 15 mins
Cook Time 1 hour
Servings
Ingredients
For the chicken
  • 1 medium chicken about 800g
  • 1 handfull dried mushroom
  • 3 cloves garlic - peeled
  • 1 tbs Soy Sauce
  • 1 medium onion - peeled and halved
For the rice
  • 2 cloves garlic - peeled
  • 1 thump size ginger - peeled and sliced
  • 250 g Thai Jasmine rice wash well
  • 250 g long grain rice wash well
  • 700 ml water
  • 2 tbs rendered fat from the chicken if use
For the sauce - dressing
  • 10 g coriander
  • 10 g ginger - peeled and sliced
  • 1 tbs white wine vinegar
  • 3 tbs soft brown sugar
  • 2 bird's eye chilli
  • 1 tbs cooled boiled water
  • 2 clove garlic - peeled
  • 3 tbs yellow beans
  • 1/2 tbs Soy Sauce
  • 1 tsp dark soy sauce
Course Main Dish
Cuisine Thai
Prep Time 15 mins
Cook Time 1 hour
Servings
Ingredients
For the chicken
  • 1 medium chicken about 800g
  • 1 handfull dried mushroom
  • 3 cloves garlic - peeled
  • 1 tbs Soy Sauce
  • 1 medium onion - peeled and halved
For the rice
  • 2 cloves garlic - peeled
  • 1 thump size ginger - peeled and sliced
  • 250 g Thai Jasmine rice wash well
  • 250 g long grain rice wash well
  • 700 ml water
  • 2 tbs rendered fat from the chicken if use
For the sauce - dressing
  • 10 g coriander
  • 10 g ginger - peeled and sliced
  • 1 tbs white wine vinegar
  • 3 tbs soft brown sugar
  • 2 bird's eye chilli
  • 1 tbs cooled boiled water
  • 2 clove garlic - peeled
  • 3 tbs yellow beans
  • 1/2 tbs Soy Sauce
  • 1 tsp dark soy sauce
Hainanese Chicken Rice
Instructions
Chicken - Soup
  1. Remove the skin from the chicken and cut into small pieces. Place the chicken into a large enough pot to cook the whole chicken in, cover with water. Add in the mushrooms, garlic, ginger, soy sauce and onion. Bring to the boil and simmer till the chicken is cook, about 45 mins to an hours. Turning it once to ensure that the chicken is cooked.
  2. While the chicken is cooking - cook the rice and make the sauce
Rice
  1. Fry the chicken skin in a saucepan. using a medium heat to slowly render the fat till the skins is nice and crispy. I used the pot that I am going to cook the rice in, save on washing.
  2. Remove the crispy skins to one side (try not to eat it) leaving abut 2 tbs of the fat in the pan. Add in the ginger and garlic. cook to release the fragrant until soft but not brown.
  3. Add in the washed rice and give it a good mix. then add in the water. Bring the rice to the boil then move to the smallest ring and lowest heat. cover and cook slowly. should take about 15 minutes. keep an eye on it. Do not stir, you can have a look at how I cook my rice on the recipe note.
Sauce
  1. Add all the ingredients into a blender and blend till smooth. taste and adjust as require. it should be salty, sweet with a hit of spiciness and sour.
Serve
  1. Once the chicken is cooked remove from the stock and leave to cool. just enough to touch.
  2. Sliced the chicken on to a plate served with the rice topped with chicken crackling. Serve the sauce and soup in a bowl as accompaniment.
Recipe Notes

How to cook Thai Fragrant rice

Note: English is not my first Language. Please excuse any spelling and grammatical error.



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