34 Comments


  1. This recipe sounds deee-licious. Of course your photographs again stand on their own, and will help me to return to this post for the recipe. I only have powdered galangal but I presume it will work all right.

    • Pang

      I think powdered galangal will be fine for this recipe, too 🙂
      I am so glad you are going to make this one, and thank you so so much for your sweet comment about my photographs 🙂


  2. YUMMMM! This looks and sounds delicious and I want to make it! Soon!!

    Do you know where do I might find light sweet sauce? In an Asian market? Does it have any other names?

    • Pang

      I am so glad you are going to make this 🙂
      Yes, you can find it in Asian market. It should say “sweet sauce” on the label, but regular soy sauce works well, too. 🙂


  3. Hainanese chicken is my favourite too, just something about the simple poached chicken… The tofu sauce is very intriguing- will have to try it out when I want something more special than just hoisin sauce 🙂 beautiful write up as always Pang- thanks for sharing

    • Pang

      So glad you like it, Irene. I love this recipe for the sauce, mainly; I am pretty sure you are going to like it, too 🙂
      Thank you SO much for being ‘here.’ 🙂


  4. Wonderful photos, Pang! 🙂 Never tried such chicken dish, looks tasty! 🙂

    • Pang

      Thank you SO MUCH for your kind words, Mila. You are so sweet as always 🙂


  5. Although repeating myself, I´ll tell you again that I love your photos! And couldn´t help but picturing you hacking off that poor little naked chicken´s legs and wings (my imagination made a little blood thirsty movie scene out of it, :-)). You have to blame your great photos for producing associations like this!
    — Seriously: great recipe and illustration, Pang! Have a great day and week!

    • Pang

      awwww…. Thank you so much for your kind words, Sabine. I did indeed do all the hacking, after it has been cooked, of course 🙂
      I had a fun time shooting this recipe. I love this kind of challenge because it was hard (for me) to make a poached chicken looked appetising. It was not an easy recipe to shoot, but in my opinion, they came out quite well.

      Your kind words are always appreciated, Sabine. Thank you SO MUCH.
      Have a wonderful week, as well. 🙂


  6. Looks beautiful Pang!!
    I’m trying to get my ass over to Thailand for my out-of-country vacation next year.

    I especially love the picture of the dissected chicken. Ugh! Delicious!

    • Pang

      Ohhh… please do go to Thailand, Dana. You will definitely like it 🙂
      I love the “ugh! delicious!” reaction; that is what I’m looking for. hahaha


  7. So many wonderful textures and colors in your photographs, Pang! I love it. This dish sounds wonderful — is it different than khao man gai or are they similar?

    • Pang

      Sorry for the confusion, Sophie. This is indeed Kao Mun Kai. I changed the title, so it will be cleared to everyone now. Thank you so much 🙂


      • I’m learning so much from your site! I had never seen this dish served with a tofu sauce but it must be absolutely wonderful.

    • Pang

      I thought the same way at first, but actually it was quite easy to make. 🙂
      Thank you so much for stopping by, Kaja 🙂


  8. Pang, your pictures tell a lovely story, love the chicken and that sauce looks amazing!

    • Pang

      Thank you so much for your kind words, Naina. You are so sweet, as always. I am so glad you like the recipe 🙂

    • Pang

      OMG!!! Alida, I am so glad that you are ‘here.’
      And I am so glad that you like my photographs & styling.
      Thank you SO MUCH for your wonderful comment, yay!!!!!!!


  9. khao man gai is my fave thai dish and when we were in Thailand this spring i searched out specific vendors that specialized in this dish (there was one day where i had it twice in a day, for lunch & dinner…). there’s a vietnamese version called Com Ga (which just means Rice Chicken) with a spicy ginger sauce that i love too. i don’t make this at home often enough.

    • Pang

      So glad that you like Kao Mun Kai as much as I do, Lan. Hope you will make this at home more often now 🙂
      Thanks for being ‘here.’ 🙂


  10. What a gorgeous, gorgeous recipe Pang! I’ll definitely give this one a try and I totally get why you love it so much! Those flavors are just fantastic..

    • Pang

      Thank you..Thank you..Thank you SO MUCH for your wonderful comment, Maria. I am so glad that you are going to give it a try. I am positive that you & your family will like it. 🙂


  11. A-maze-ing post, Pang! I just love your recipe and of course you know by now that I am your biggest fan of your photography! I have just been sitting here in front of my computer staring and staring and wishing I could make this dish come alive in my office! Alas, I guess we’ll have to wait for some crazy stage of technological development for that to happen! In the meantime, I have bookmarked your post, so now I can stare at it whenever I please! 😀

    • Pang

      You are SO SWEET, Julianne. I really do appreciate it very much. Your comment certainly makes my day. Let me know if you have any question when you make it. Thank you SO MUCH again for your sweet comment 🙂


  12. I’m back of course! I was waiting for you to post this recipe, I was so curious to see the pictures! This looks so delicious Pang and I think we need to have longer conversation about the technic you’re using 🙂 I’m on holidays, in Lyon, and instead of having an ice cream with the rest of French in the house, I’m looking at your chicken awwwwwwwwww 🙂 by the way I got two new boards for my pictures – really old ones, can’t wait to try them! Great job my dear, as per usual 🙂 xx

    • Pang

      Oh Marta, I love having you ‘here,’ always.
      Thank you so much for your kind words, lady, and yes, please e-mail me whenever you want to have a long conversation about the food photography. I don’t know much, but you know I will share all of them with you 🙂

      I am excited about your new boards, and can’t wait to see them on your photos 🙂 huge hugs & have a wonderful vacation 🙂


  13. This sounds delicious, Pang! Seems like easy to make:) I will give it a try! Question about the fermented bean curd… i assume i should look for it at the asian market?

    • Pang

      Yes, only Asian Market has it, unfortunately. 🙂


  14. Pang, this is freaking amazing! I love Thai food so much because it has such rich flavors and ingredients. I’m definitely going to try this one out.

    • Pang

      hahaha … I am so happy you like it enough to use the F word. So glad you stopped by and that you would try this one. I am pretty sure you will like it as much as I do 🙂

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