Kao Man Gai – Hainanese Chicken Rice
A popular Thai Street food of simple rice and chicken. Serve with a aromatic sauce and clear soup.
Servings Prep Time
4 15 mins
Cook Time
1 hour
Servings Prep Time
4 15 mins
Cook Time
1 hour
For the chicken
  • 1medium chickenabout 800g
  • 1handfull dried mushroom
  • 3cloves garlic – peeled
  • 1tbs Soy Sauce
  • 1medium onion – peeled and halved
For the rice
  • 2cloves garlic – peeled
  • 1thump size ginger – peeled and sliced
  • 250g Thai Jasmine ricewash well
  • 250g long grain ricewash well
  • 700ml water
  • 2tbs rendered fat from the chickenif use
For the sauce – dressing
  • 10g coriander
  • 10g ginger – peeled and sliced
  • 1tbs white wine vinegar
  • 3tbs soft brown sugar
  • 2 bird’s eye chilli
  • 1tbs cooled boiled water
  • 2clove garlic – peeled
  • 3tbs yellow beans
  • 1/2tbs Soy Sauce
  • 1tsp dark soy sauce
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
  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.
  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.
  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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