Thai Chicken and Rice Khao Mun Gai Recipe

Thai Chicken and Rice Khao Mun Gai Recipe delivers silky poached chicken, garlicky ginger rice, and a punchy soybean-chili sauce that tastes clean, savory, and comforting. It suits anyone who craves Thai chicken rice at home and wants dinner in about 1 hour 20 minutes. I ate my first plate in Bangkok at 2 a.m., and I still grin every time the sauce hits the rice.

Why Choose This Thai Chicken and Rice Khao Mun Gai Recipe

Thai Chicken and Rice Khao Mun Gai Recipe keeps the method friendly and the flavor faithful to Thai street stalls. You poach chicken gently, cook jasmine rice in the fragrant broth, and whisk a bold tao jiew sauce that brings heat, tang, and umami.

I focus on tender meat, glossy rice, and a sauce you want on everything. The steps stack neatly, so you finish with a complete plate and a light broth on the side.

Clean flavors, tender chicken, and that zippy sauce turned a sleepy Tuesday into a small victory ★★★★★

Ingredients You Need

• Chicken
  • 1 small whole chicken, 3 to 3.5 pounds, or 2.5 pounds bone-in skin-on thighs
  • 2 teaspoons kosher salt
  • 12 cups water, enough to cover in the pot
• Poaching aromatics
  • 1 head garlic, halved crosswise
  • 2 inches fresh ginger, sliced
  • 4 cilantro roots or a big handful of stems
  • 1 teaspoon white peppercorns
  • 2 scallions, cut into thirds
• Ginger rice
  • 2 cups jasmine rice, rinsed until water runs almost clear
  • 2 to 3 tablespoons chicken fat from the pot or neutral oil
  • 4 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 2.25 to 2.5 cups hot chicken broth from the poach
  • 1 pandan leaf, optional
• Khao Mun Gai sauce
  • 2 tablespoons fermented soybean paste, tao jiew, or shortcut: 1 tablespoon white miso plus 1 tablespoon soy sauce
  • 3 tablespoons light soy sauce, Healthy Boy works well
  • 2 tablespoons rice vinegar or lime juice
  • 1 tablespoon palm sugar or packed light brown sugar
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic, minced
  • 1 to 3 Thai chilies, minced, adjust heat
  • 2 to 3 tablespoons chicken broth, to loosen
  • 1 teaspoon toasted sesame oil, optional
• To serve
  • Sliced cucumber
  • Fresh cilantro leaves
  • White pepper and extra scallions for the broth

Pantry shortcuts and notes:

• Use rotisserie chicken with low-sodium broth when time runs tight. You still get great rice and sauce.
• Swap tao jiew with the miso plus soy combo if you cannot find the Thai paste.
• Maesri brand chili pastes and Healthy Boy soy sauces taste consistent and affordable.

Equipment:

• Large heavy pot with lid
• Fine-mesh strainer
• Rice cooker or medium saucepan with lid
• Small skillet
• Blender or mortar and pestle, or a bowl and fork
• Instant-read thermometer
• Ladle and carving knife

How to Make Thai Chicken and Rice Khao Mun Gai Recipe

Prep the aromatics and rice, 10 minutes

• Rinse the rice until the water runs nearly clear, then drain well.
• Smash the garlic halves for the pot. Slice ginger and gather cilantro stems, peppercorns, and scallions.

Poach the chicken, 35 to 45 minutes

• Salt the chicken all over and place it in the pot with water and poaching aromatics. Bring it to a bare simmer, then keep the surface gently bubbling.
• Cook a 3 to 3.5 pound whole chicken 35 to 45 minutes. Aim for 160 to 165 F in the thickest breast and 175 F in the thigh.
• Lift the chicken, let excess broth drip back, then set it on a plate. Tent it loosely and rest 15 minutes so juices settle.

Cook the ginger rice, 20 minutes

• Skim 2 to 3 tablespoons chicken fat from the broth. Heat it in a skillet, then sauté the minced garlic and ginger until fragrant, about 30 to 45 seconds.
• Add the drained rice and stir until each grain glistens. Move everything to a rice cooker or a saucepan.
• Add 2.25 to 2.5 cups hot broth and the pandan leaf if using. Cook in a rice cooker as usual, or simmer on low 12 minutes, then rest off heat 10 minutes.

Mix the khao mun gai sauce, 5 minutes

• Mash the fermented soybean paste in a bowl. Whisk in soy sauce, vinegar or lime, sugar, ginger, garlic, chilies, and a splash of broth to reach a spoonable consistency.
• Taste and balance salty, sour, sweet, and heat. Add sesame oil if you want a light nutty finish.

Season the broth, 10 minutes

• Strain the remaining poaching liquid. Simmer a few minutes with extra scallions or cilantro stems if you want more aroma.
• Season with salt to taste and a pinch of white pepper. Keep it hot for serving.

Slice and plate, 5 minutes

• Remove skin if you prefer, or keep it for that classic silky bite. Slice the chicken across the grain.
• Scoop ginger rice onto plates, fan the chicken over the top, tuck in cucumber and cilantro, and ladle hot broth into small bowls. Spoon sauce on the chicken or pass it at the table.

Tips & Common Mistakes

• Keep the pot at a lazy simmer, not a hard boil, so the chicken stays tender.
• Check doneness with a thermometer for juicy meat every time.
• Rinse jasmine rice until the water turns mostly clear to prevent gummy grains.
• Toast garlic and ginger lightly for the rice, not dark, to avoid bitterness.
• Use 2.25 to 2.5 cups broth for 2 cups rice, then let it rest 10 minutes before fluffing.
• Rest the chicken 15 minutes so slices stay moist.
• Mash the soybean paste well so the sauce clings to the chicken and rice.
• Balance the sauce last: add sugar for roundness, vinegar or lime for brightness, and chilies for kick.
• Skim and save extra broth for weekday soups or future batches of rice.
• Chill leftovers within 2 hours to keep texture and flavor on point.

Variations I've Tried

• Thighs-only version for weeknights, still rich and forgiving on timing.
• Pressure cooker method: cook chicken with aromatics 15 minutes on high, natural release 10 minutes, then finish the rice with that broth.
• Brown jasmine rice: use 2.75 to 3 cups broth for 2 cups rice and cook 35 to 40 minutes, then rest 10 minutes.
• Crispy-skin twist: pat dry and broil the chicken skin 2 to 3 minutes until bubbly, then slice.
• Vegetarian plate: poach firm tofu in mushroom broth, use the miso-soy sauce mix, and cook the rice in the tofu broth.
• Low-carb option: swap cauliflower rice and toss it with a quick ginger-scallion oil.

How to Serve

Spoon a generous mound of ginger rice onto each plate, top with warm slices of chicken, and tuck in cool cucumber for crunch. Drizzle the khao mun gai sauce over the chicken and let a little drip onto the rice, which feels like a small victory. Pour the clear broth into cups with a dash of white pepper and scallions. Pair with Thai iced tea, a crisp lager, or a simple greens salad with lime.

Make-Ahead and Storage

• Fridge: Store chicken, rice, sauce, and broth in separate containers for up to 4 days.
• Freezer: Freeze sliced chicken and broth for 2 to 3 months. Freeze rice for 1 month in flat bags.
• Reheat: Warm chicken gently in a covered skillet with a splash of broth or use the microwave at 50 percent power. Steam or microwave rice with a damp paper towel until hot and fluffy. Thaw sauce in the fridge and stir.

Nutrition Information

Per serving, about 4 servings: 720 calories, 34 g fat, 63 g carbohydrates, 46 g protein, 1040 mg sodium, 1 g fiber. Numbers vary by chicken size, rice brand, and how much sauce you pour. Use your favorite nutrition calculator if you need exact data.

Ally Sanders

Thai Chicken and Rice (Khao Mun Gai) Recipe

Thai Chicken and Rice (Khao Mun Gai) is a comforting Thai street food dish made with poached chicken, fragrant chicken-fat rice, and a bold, savory dipping sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 whole chicken (about 3–3.5 pounds), excess fat reserved
• 8 cups water, plus more as needed to cover chicken
• 1 thumb-size piece ginger, sliced
• 4 cloves garlic, smashed
• 1 tablespoon salt
• 1 teaspoon white pepper

• 2 cups jasmine rice, rinsed until water runs clear and drained
• 2 tablespoons chicken fat or neutral oil
• 3 cloves garlic, minced
• 3 slices ginger
• 2 1/4 cups hot chicken broth (from poaching the chicken)
• 1/2 teaspoon salt

• 3 tablespoons fermented soybean paste or miso
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons chicken broth (from pot)
• 1 tablespoon palm sugar or brown sugar
• 3 cloves garlic, finely minced
• 2 Thai chilies, finely chopped
• 1 tablespoon fresh ginger, finely minced
• 1 tablespoon cilantro stems, finely chopped

• 1 small cucumber, thinly sliced
• 1 bunch cilantro, leaves picked
• 2 green onions, thinly sliced
• 4 bowls hot chicken broth (from pot) for serving

Instructions

 

1. Trim excess fat from the chicken and set the fat aside for cooking the rice.
2. Place the whole chicken in a large pot and add water to cover. Add sliced ginger, smashed garlic, salt, and white pepper.
3. Bring just to a boil over medium-high heat, then reduce to a gentle simmer. Skim any foam from the surface.
4. Cover and poach for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
5. Turn off the heat and let the chicken rest in the hot broth for 10 minutes, then carefully remove and let cool slightly before cutting into pieces. Reserve the broth for cooking rice and serving.

1. In a saucepan or rice cooker pot, heat the reserved chicken fat or oil over medium heat.
2. Add minced garlic and sliced ginger; sauté until fragrant and lightly golden.
3. Stir in the rinsed and drained jasmine rice, coating each grain with the aromatic fat.
4. Add hot chicken broth and salt, stir once, then cook the rice according to your rice cooker instructions or bring to a boil, cover, reduce to low heat, and simmer 15 minutes. Let rest covered 10 minutes before fluffing.

1. In a small bowl, combine fermented soybean paste, soy sauce, rice vinegar, chicken broth, and palm sugar.
2. Stir until the sugar dissolves and the paste is smooth.
3. Mix in minced garlic, Thai chilies, ginger, and cilantro stems if using. Adjust seasoning to taste, balancing salty, sweet, sour, and spicy.

1. Carve the poached chicken into bite-size pieces, removing bones if desired.
2. Spoon a mound of the fragrant rice onto each plate. Arrange sliced chicken over or beside the rice.
3. Garnish with cucumber slices, cilantro leaves, and green onions if using.
4. Serve each portion with a small bowl of hot chicken broth and a generous side of dipping sauce.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe with skin-on chicken, rice, sauce, and garnishes): 780 calories; fat 33 g; saturated fat 9 g; carbohydrates 69 g; fiber 1 g; sugars 6 g; protein 49 g; sodium 1550 mg. Values will vary based on exact chicken size, rice portion, sauce amount, and ingredient brands.