Hainanese Chicken Rice Recipe ข้าวมันไก่ (kao mun gai) - Hot Thai Kitchen!
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- Опубліковано 11 вер 2024
- A popular street food, not only in Thailand but all over Southeast Asia and of course, in the original province of Hainan. It's amazing how good "chicken and rice" can be.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
i made this yesterday it was amazing thx xx
Interesting that all the different Hainanese Chicken Rice prep methods are largely similar in Southeast Asia. What differs really is the seasoning, emphasis and the dips. Here in Singapore, we like a fattier rice and we will use any available chicken fat to render out and cook the rice. In addition, other than garlic, we tend to fry some shallots and ginger as well until fragrant but we strain out the solids into a muslin bag, then the rice goes in, toasted, stock goes in and the final flavour in the rice comes from adding a knot of pandan leaves. The pandan is probably the most ubiquitous thing in Singapore chicken rice. As for the dips, we favour more a spicy, garlicky and sour chili dip made from crush bird eye chili’s, finely chopped garlic and ginger and……the sinful thing is, more heated hot chicken fat gets poured over the chili spice paste! Then thin out with some chicken stock, vinegar and salt and sugar to taste. Ultimately, most people also like yo drizzle sweet dark soy sauce or kecap manis over the chicken when serving. As for the chicken, after being poached, there is a technique adapted from the Cantonese people- the poached chicken gets dunked into an ice bath to shock it, stop the cooking and develop the gelatinous texture under the skin. Little details like these actually go into the humble chicken rice to make it extra special. But this is certainly no weeknight meal. Very tedious.
Not sure about eating "Ralph" but I am going to try this recipe with a no-name chicken that is residing currently in my freezer ;-) I might suggest that if there isn't enough fat, perhaps add ghee instead, as it is essentially "butter oil" and is much healthier than vegetable "seed" oil (and tastes better in the rice as well ;-)
I'm white and my husband is Thai. At best I am a mediocre cook. I wanted to make this for him because he hasn't been home in 12 years. I was VERY intimidated, but I followed the recipe very carefully. He loved it! Thank you for taking my husband to visit home for an evening! He was so happy!
That’s so sweet
We Vietnamese make our dipping sauce using: fish sauce, a lot a lot of ginger, chili, lime and sugar. Salty with a slight sweetness and lime to balance everything. It makes the chicken tastes very bright and fresh. I hope you try it some day :)
Pai, your years as a professional chef show in every thing you do, but I can't help but think that a large part of your success comes from being absolutely adorable! Thanks!
I`ve been cooking for years professionally and leisurely as well.I pretty much cooked Italian,French,and Cajun/Creole while working in restaurants and hotels.My favorite food is anything Asian.I`ve collected Asian cookbooks for years (Japanese,Chinese,Koean,Thai,Vietnamese),you name it....None of them have that authentic feel or information I`m looking for.I recently found your PailinsKitchen video`s on a vast collection of recipes.And I am overwhelmed with your technique and attention to detail. You are a fantastic cook!!!! Thank you for all you do. P.S. I`m a butcher now,and watching you cut different sorts of meat is impressive as well.
chance miller Thank you!
PailinsKitchen qzwq
Pailin you are a true thai host....I love your thai food explanations and recipies. I would love to see you take non thai traditional dishes and give it a thai flavor. Keep coming with new ideas! Great job.
I've eaten this
for the past 3 days...
and still want to eat more
V
I've eaten this for the past two days, and I wish I had enough for another day
I made this today for my aunt and friends. The portions were spot on, the rice fabulous and the chicken awesome. Keeping the temperature at 165degressF was critical to the outcome. Thank you Pailin.
I would like to recommend another type of sauce for this dish: its a scallion oil sauce. It's rare to find this sauce served in Thailand but I've had it served in Hainan and Hong Kong.
Slice some scallions (only the white part) into thin matchstick strips (about 1 inch long), slice some ginger into similar size strips, and mince some garlic. The ratio should be about 4 parts scallion, 1 part ginger, 1 part garlic. Mix them in a heatproof bowl with a pinch of salt. Then heat a mixture of half & half each of vegetable oil and sesame oil. Once the oil is almost smoking hot, quickly pour it over the scallion/ginger mixture (hence the heatproof bowl), just enough to cover the mixture. The mixture will be sizzle and toast instantly, removing the pungent taste of the raw scallion/garlic, but still retain fresh crisp taste.
chateae Most definitely yes! I always make this shallot-ginger sauce as not all guests like spicy food, and the flavour really perks up the poached chicken. Please be careful as the chopped / minced mixture always "spits" when the oil hits it, so experience has taught me to put the bowl in the SINK, then pour on the smoking-hot oil. No messy countertop to clean up after that!
scallion oil is amazing! I watch Strictly Dumpling ane he makes an amazing, but very simple pasta recipe for it. Love it ♥
I made it tonight with her sauces and added scallion and ginger oil. It was great.
Thank you for this wonderful recipe. Both my husband and I are very fond of Thai cuisine. I made your Hainanese chicken rice, and we loved it. Even my daughter, who is a picky eater, ate a plate full of that flavourful rice and juicy chicken. Thank you so much!!
Nice to know the chicken is served at room temperature. I have watched quite a few videos for this dish and I wondered this because they didn't mention it.
Looks delicious. I will try and make this tomorrow.
I like this video because the cook is a very smart person and everything she says is thoughtfull and conclusive. That, and she is quite pretty and has a good sense of humor.
My short cut of this dish is buy the rotisserie chicken (lazy summer days) , use the bottom fat of it to make the garlic rice. I'm going to try making your sauces for the chicken next time. I love your cooking tutoring!!! You're my Thai-go UA-cam video. Thank you very much
Love love love this recipe! And your smile is infectious, thank you for sharing
Woooooow.......so much flavor. ....sweetness...kindness....softness everything in one plate....delivery to your beautiful heart Pailin!!
You're an awesome host..it's everything, like the Sawadee Ka greeting, Thai vocab lesson, personal stories, and pro food knowledge etc. that made me sub!
I know this isn't normal, but for a gathering I sometimes made chicken rice bites. I debone the chicken and then use everything to make the stock, but I roll the chicken meat into a tube like shape and tie it off with twine. Then I cook it like normal. I cook the rice a little more sticky, I live in Japan so I just use Japanese short rice. Then when it is done I roll it like either a roll sushi or use small rice ball shape and then lay my sliced chicken on top. People can dip or drizzle sauce on it and then eat in one bite. I once tied it together with blanched coriander stem and green onion and it look so cute and taste good too
brilliant!
wow, I like that idea, though the tenderness of the rice suffers with japanese rice or might just end up mushy making a pilaf but Im sure there's adjustments that can be made.
I was looking through your videos and as I read this title, I remembered having this in Thailand! my heart was filled with joy! lol
I tried the recipe for dinner today and it turned out really well. The rice was tasty and the chicken was smooth and tender. I didn't make the sauces though but will try next time. I drizzled some soya sauce and sesame oil on the chicken before serving, Chinese style. Thanks for sharing.
The sauce is the best part.
Kao Mun Gai is my fav Thai dish!
The problem is choosing one of your 2 sauces? They both sound delicious!
One of my favorite things to eat. My parents make it for me. I tried this last night--discovered that the uncooked rice was moldy! Having no other choice, I substituted with bulgar wheat--wow! still so tasty!
I've got my chicken in the pot now! It smells so good. Just like the simple complementary chicken broth soup some Thai restaurants serve you when you sit down. I've always wanted to duplicate it, but every attempt has resulted in heavier flavors...So this is truly great to have that plus amazing chicken and rice.
I love hainanese chicken and this recipe is perfect!
You make this all look so easy!!! Thank you!
Hainan chicken rice is my favorite food. It’s hard to find a decent one served on the east coast. Gotta give it a try with Pai’s recipe.
I love Thailand, I love Thai food, I love you and your charming ambience. Brightens my day n I can cook my favourite Thai food myself here in Sweden, oh n btw your also gorgeous ;D Keep it coming!
I bought the tao Jiew from Thai and made the sauce according to your recipe... Its amazingly awesome and taste exactly like the one I had in Thailand..
I ate Kao Mun Gai at an outdoor restaurant not far from Secon Square in Bangkok when I was last there 23 years ago. The restaurant was exceedingly popular and sat at least 300 people. All they served was this dish and sometimes a similar thing dish made with goat. It was so good that we ate it 3 times in the month I was there. Back in the States. I tried it a couple times in the few Thai restaurants that served it but it was always a huge disappointment. This recipe however really seems to capture the flavors I enjoyed so much all those years ago. It's a pretty time consuming dish but totally worth it. I made both sauces but I think I prefer the sour sauce the best. Thanks Pailin for this recipe.
Best boiled chicken I had in my life - and the recipe is that easy! Thanks for sharing your food knowledge with us & keep up the good work! Greets from Europe :o)
Congrats! :)
You are such a lovely person!!!
i love the way u talk.... and now my kitchen become thai kitchen thank u sist :*
Looks wonderful !...I love Thailand and the street food...
This is one of my favourite thai dishes! Thank you for making a video of it. I never thought I would find out how to make it. Can't wait to try it myself. :)
You have the most wonderful recipes! I will make this one soon. Can’t wait!
One of my favorite Thai dishes. The rice is so flavorful it could be eaten by itself. Great video Pailin
Can’t wait to try it☝🏽thank u
I prepared this early for dinner. I made a mistake by letting my husband and kids have a taste testing.....now I am thinking what to do with dinner! Yes, it is THAT delicious! Thank you!
Mabel Ong Lol! That's a great problem to have, congratulations!
Hi Pai i made this recipe 3 months ago my kids and friends love it.
We are love Thai food
Making this for dinner tonight! Thank you for sharing this recipe
I made this tonight. It was very good.
One of your all time most charming, entertaining, and all around delicious looking videos!
Thanks!
"So for this guy.." at 6:38 lol I see what you did there
for those that didn't get this, "Gai" means chicken in Thai (like the name)
This may be my favorite Thai dish
looks simple enough. nicely presented. thanks.
Mmmm, this takes me back. Our family is from Hainan too. And my dad makes this on special occastions. He uses the stock from the boiled chicken to make the rice. Thanks for this Pailin!
You're welcome!
Omggggggggggg need it in my life, it's been so long
you are so enjoyable cooking instructor.
Oh......me need to head home! my fav, comfort food!
hi I live in Thailand Bangkok and this is also one of my favourite dishes
fantastic recipe
keep up the good work. i enjoy watching your cooking videos and this is one of my favorite dishes :)
I missed ข้าวมันไก่ so much, tried to make it but it was not the same. The tip of "stir the rice" before the rice is fully cooked is very helpful, it is the procedure I missed.
Try it out and let me know how it goes!
mom I'm in love with a Thai girl with American accent
That would taste awesome! Thanks for sharing the recipe
We have a chicken rice place and they give u basically the soy bean paste sauce u made minus the soy sauce, and then give u a separate container of what I think is black soy sauce cut with water and regular soy sauce, bc its still salty, but not as sweet, and much thinner.
My mouth is watering (especially with the spicy sauce no. 2) over the poached chicken!
I tried it, it is great! I also added spring onion and little bit of sesame oil. The fermented soy does taste like thin down miso? I bought a bottle but not sure if it is the correct one, but anyway, turned out pretty tasty. Thank you for sharing your recipes.
Finally I learn how to not have everything sitting on top of the rice!!! Thanks!!
I love your shows.
Hello From Netherland.
YUM! Gotta try this, so the Thai version seems a bit different from the Singaporean version. Especially the dipping sauce, definitely going to try it out. Looks great!
I am glad you talk about cooking water temperature, I am a high temperature cooking person "jai ron". what a difference in taste and texture of the chicken cooking on or about 165 degree, my was around 178 and good. I usually boiled chicken at 200-212 degree.
Thank you for sharing this dish! Drooling!
Yummy...
Beautiful I have to try this. I love Kao mum Gai
Omg your food looks amazing!! I can't wait to try your recipes! You are so sweet and fun too :)
you made me drools.. not sure for the chicken or you or both LOL. thanks for sharing.
In Singapore, its aaaaaaall about the condiments with this, sometimes there are 4-6ish different sauces for it
Nom nom nom...... i will be trying this out for sure.. thanks!!!
Looking delicious
wow it looks really delicious I love it and I want try it thank you very much for your awesome you're the best👍👍
I love chicken feet as a snack. We eat them in my country and I can’t find it here
this seems easy enough and tasty looking yumm thank you
Let me know if you try it!
PailinsKitchen i will for sure
+effie924 did you try it? I'm going to try it tomorrow! Thank you Pailin!
yes my son made it but was along time ago :(
That's an authentic Hainanese Chicken. Good!
Love your channel!
One thing I'd consider is if cooking the rice with previous stock (as you had) is to let the rinsed rice "rest" in some stock while you do the prep work (rendering the chicken fat, etc). That way, the rice starts to plump ahead of time and you'll spend less time stirring when you've joined it with the chicken fat? Maybe because I'm lazy and I caught this video in the middle of an unrelenting NYC heatwave. I'm sure there are trade-offs to this, so just a thought.
thanks so much miss my grandma Thai food luek krueng ...
Love your channel. Finally have thai channel. Please show us how to dried beef jerky. Think it's called "on sun beef. " that's our favorite at our thai restaurant. But they say hard to make takes long time. Please please make. Thank you.
It IS hard and takes a long time, I've never made it myself but I'll keep it as an idea! Thanks!
I didn't know there was a 2nd sauce (second recipe) for this traditional dish. Thank you for sharing.
The second sauce is the secret!!
To eat with sliced fresh cucumber and chicken soup will be more delicious!!!
This is the most comprehensive way of cooking chicken rice. i particularly like Thai version due to the way the taste has been elevated. may i ask whether thin ginger slices could be added together with the garlic when sauteeing the rice.
+Arianto Soejono Sure, some people do that :)
ooh! I love Thai food! Thank you so much!
You're welcome!
Will it give off the same flavor if you substitute coriander leaf with the seed? If yes, what's the ratio?
Yum, I wake up every Saturday morning at 6am to cook this.
Wow! Must be worth it ;)
So much extra information about cooking a chicken properly, really awesome :D (and fatty rice :9)
This dish look really good. Thank you!
I can smell the rice cooking from here. Thx! The process looks a little different from the Chinese version, which running the chicken over tap water, and also using the oil that's floating on the stock to add into the chili sauce.
I think I know what my late night chicken is going to be prepared OMG that just looks delicious and all the ingredients mentioned ... just the imagination on its own hm yum , gotta make this :p , chicken is already close to room temp as I'm checking out your channel rofl :-)
I love Nam Jim Jaew with this! Cheers Pai x
Tod mun pla next please! Great recipe as usual!
I tried this when I was in Ploenchit, Thailand. It was very good for just 50 Baht.
Hi Pailin,
This is a very interesting technique that you are doing, which is very close to my native Italian cuisine. We use the fat Guanciale heated to extrect the fat and make a Gricia sauce. Also you are using a risotto technique with your rice. Great job!
My question, is this the truly authentic process to make this Thaï dish, or have you adopted culinary school techniques?
Thank you and keep up this great work you are doing.
Ciao :)
you can add on cabbage into that chicken stock, it is superbly delicious soup :D
When rendering the chicken fat, can start it in a bit of water. It really gets the fat rendering out and it'll evaporate.
nice tutorial
Perfect as always ;)
Thank you!
i love your cooking and charming smile.
nice. i make a singapore version too
One of my favs!!
Great video and very clear instructions with lots of tips.
Just a quick question - do you cover the pot of the steaming water/chicken stock with the chicken in it or this is done for the whole 30 minutes with the lid off ?
Many thanks in advanced for your clarification and please keep up the great work and the videos. Thank you for sharing your cooking know how and tips.
Lid off :)
Lid off ? This is a big surprise as I was half expecting it to be lid on. Thank you for the clarification.
By the way, there is an alternative story that this dish is not a Hainanese dish originated from there, but was "concocted" by a cook working for a British family in Singapore/Malaysia (?) during the colonial years in these countries.
Wondering which version is real :)
All the same, thank you for posting your wonderful videos.