Kao Mun Gai (Whole chicken with rice and broth)

    2 hours 20 mins

    Literally "chicken with rice." This is an entire meal in itself. It all begins with the chicken, which is simmered whole. The chicken is removed, the resulting broth not only accompanies the chicken with a salty and spicy sauce, but is used as a cooking liquid for the rice. This is the definition of Thai comfort food.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 6 

    • For the chicken
    • 1 whole chicken, around 2 kilos
    • water to cover chicken in big pot
    • For the stock
    • 1 bunch coriander stems, leaves reserved for garnish
    • 1 small winter melon, peeled and chopped
    • For the rice
    • 500g jasmine rice
    • fat and broth from the stock
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • For the sauce
    • 2 cloves garlic
    • 4 Thai chillies
    • 125ml yellow bean sauce
    • 2 cm ginger, peeled and sliced across grain
    • 80ml sweet soya sauce
    • For the garnish
    • coriander leaves, reserved from stems
    • 1 cucumber, sliced into rounds

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Begin by rinsing the chicken in water and placing in a pot and cover with cold water by 5 cm.
    2. Bring the water to a simmer and cook slowly for 45 minutes. To check for doneness, poke a chopstick into the thigh. If there is no blood, the chicken is done. Or use a meat thermometer to check for an internal temperature of 75 degrees Celsius. Gently remove the chicken from the pot, and lay on a cutting board to rest.
    3. Ladle off the fat from the stock and place in a pan. Fry the garlic in the fat until brown. For added crispiness, pull off excess skin from the chicken and fry along with the garlic. Season with the salt.
    4. Ladle 250ml stock from the pot and deglaze the pan.
    5. Place the rice in a 2-3 litre heavy bottomed pot or rice cooker. Mix in the deglazed chicken fat-garlic mixture and add in the remaining 625ml chicken stock.
    6. Cook the rice as you normally would for rice. Bring the pot to a boil, immediately lower the heat to low and cover for 20 minutes. Check for doneness and continue cooking in 5 minute increments until done.
    7. Remove from the heat and keep the rice covered until ready to serve.
    8. Place the winter melon and coriander stems in the stock and simmer until the vegetable is almost disintegrating.
    9. For the sauce, with a mortar and pestle, pulverize the chillies, garlic, ginger together. Mix in the soya sauce.
    10. When the chicken is cool enough to handle, remove the breasts from the body and slice. Remove the thighs and legs and pull the meat from the bones.
    11. To serve, make individual plates for everyone at the table consisting of a small bowl for the broth, a small dish for the sauce, a plate with a scoop of rice, white and dark meat chicken. Garnish the plate with coriander leaves and sliced cucumbers.

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