Hainanese Chicken Rice Recipe ข้าวมันไก่ (kao mun gai) - Hot Thai Kitchen! 

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 ;-)

That’s so sweet

The sauce is the best part.

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.

Congrats! :)

+Arianto Soejono Sure, some people do that :)

You're welcome!

Thank you!

Thank you :)

Hi! EOS M and Final Cut Pro :)

luzur lol now now be nice

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.

chance miller Thank you!

PailinsKitchen qzwq

V

I've eaten this for the past two days, and I wish I had enough for another day

hot-thai-kitchen.com/soy-sauce-101/ Cheers! Adam

for those that didn't get this, "Gai" means chicken in Thai (like the name)

Try it out and let me know how it goes!

Ever? Sure! Soon? Maybe ;)

I'll add it to the list :)

tripper76 same plant, but different part. Root is more aromatic.

Great idea!

Hi Adam here! Probably Culinary Warehouse here in Vancouver, but if you want to have to ask her that one directly (as she doesn't see the comments on here once the post is more than a week or so old), you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!