Photograph of the finished Khao mun gai

Thailand · Cơm gà mỡ gà lá dứa xốt tương gừng

Khao mun gai

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 4 lb
  • Photograph of Rice Rice 1.3 lb
  • Photograph of Pandan leaves Pandan leaves 16 leaves
  • Photograph of Ginger Ginger 5.6 oz
  • Photograph of Thai soybean paste Thai soybean paste 4.9 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chilli Chilli 16
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Winter melon Winter melon 1.3 lb
  • Photograph of Spring onion Spring onion 3.5 oz

Method

  1. 1 Boil the chicken with ginger over low heat for 35 minutes, then soak it in ice water for 10 minutes to make the skin crispy.
  2. 2 Remove the chicken fat from the abdominal cavity and render it separately to obtain the rendered fat.
  3. 3 Sauté the rice in chicken fat with garlic for 4 minutes, then cook it in chicken broth and add pandan leaves to the pot.
  4. 4 Cooking rice with pandan leaves is a unique feature of this dish; it gives it a fragrant aroma that chicken broth doesn't have.
  5. 5 Crush ginger with garlic and chili peppers, then mix with Thai soy sauce and vinegar to make a rich dipping sauce.
  6. 6 Cook the winter melon soup using the leftover chicken broth, then serve it with rice, chicken, and sauce.

With an appliance

  • Pressure cooker 50 min

    Cook the rice in the pressure cooker for only 6 minutes using chicken broth; the chicken should still be simmered with the lid slightly open to prevent the skin from cracking.

Start cooking