KAO MUN GAI | THAI-HAINANESE CHICKEN
KAO MUN GAI | THAI-HAINANESE CHICKEN
Ingredients
For the Chicken
- 7 chicken thighs, boneless
- 1 bundle green onion whites
- 1 knob ginger
- 2 chicken bouillon cubes, or 2 tablespoons
For the Sauce
- 1 head garlic cloves
- 4 Thai chili peppers
- 2 tablespoons cilantro
- 1 tablespoon palm sugar, or brown sugar
- 1/4 cup sweet soy sauce
- 2 tablespoons soybean paste
- 2 tablespoons tamarind juice
- 4 limes, juiced
- 2 tablespoons toasted rice powder
For Serving
- 1 cucumbers, sliced, as needed
- 1/2 cup green onion, diced
- 2 cups rice, cooked with chicken broth
- 1/4 teaspoon turmeric powder, for rice color, as needed
- 2 tablespoons fried garlic, for topping, as needed
Instructions
- 1
Place the chicken thighs, green onion whites, ginger, and chicken bouillon cubes into a large pot. Add enough water to cover the chicken completely. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken juice runs clear when pierced with a knife.
⏱️ 15 min
- 2
Carefully remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the aromatics. This broth can be used to cook the rice or served alongside the dish.
⏱️ 5 min
- 3
While the chicken cools, prepare the sauce. In a pestle and mortar (or a food processor), combine the garlic cloves, Thai chili peppers, cilantro, palm sugar, sweet soy sauce, soybean paste, tamarind juice, and the juice from the limes. Grind or process until a relatively smooth sauce is formed. Stir in the toasted rice powder.
⏱️ 10 min
- 4
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your hands.
⏱️ 5 min
- 5
In a large bowl, combine the shredded chicken, sliced cucumbers, and diced green onion. Pour the prepared sauce over the chicken mixture and toss gently to coat everything evenly.
⏱️ 5 min
- 6
Serve the Kao Mun Gai mixture over yellow rice. To make yellow rice, cook your preferred rice according to package directions, substituting chicken broth for water and adding a dash of turmeric powder for color. Garnish with fried garlic before serving.
Kitchen Tools
Nutrition Facts (per serving)
KAO MUN GAI | THAI-HAINANESE CHICKEN
For the Chicken
- 7 chicken thighs, boneless
- 1 bundle green onion whites
- 1 knob ginger
- 2 chicken bouillon cubes, or 2 tablespoons
For the Sauce
- 1 head garlic cloves
- 4 Thai chili peppers
- 2 tablespoons cilantro
- 1 tablespoon palm sugar, or brown sugar
- 1/4 cup sweet soy sauce
- 2 tablespoons soybean paste
- 2 tablespoons tamarind juice
- 4 limes, juiced
- 2 tablespoons toasted rice powder
For Serving
- 1 cucumbers, sliced, as needed
- 1/2 cup green onion, diced
- 2 cups rice, cooked with chicken broth
- 1/4 teaspoon turmeric powder, for rice color, as needed
- 2 tablespoons fried garlic, for topping, as needed
Instructions
- 1
Place the chicken thighs, green onion whites, ginger, and chicken bouillon cubes into a large pot. Add enough water to cover the chicken completely. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken juice runs clear when pierced with a knife.
⏱️ 15 min - 2
Carefully remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the aromatics. This broth can be used to cook the rice or served alongside the dish.
⏱️ 5 min - 3
While the chicken cools, prepare the sauce. In a pestle and mortar (or a food processor), combine the garlic cloves, Thai chili peppers, cilantro, palm sugar, sweet soy sauce, soybean paste, tamarind juice, and the juice from the limes. Grind or process until a relatively smooth sauce is formed. Stir in the toasted rice powder.
⏱️ 10 min - 4
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your hands.
⏱️ 5 min - 5
In a large bowl, combine the shredded chicken, sliced cucumbers, and diced green onion. Pour the prepared sauce over the chicken mixture and toss gently to coat everything evenly.
⏱️ 5 min - 6
Serve the Kao Mun Gai mixture over yellow rice. To make yellow rice, cook your preferred rice according to package directions, substituting chicken broth for water and adding a dash of turmeric powder for color. Garnish with fried garlic before serving.