I visit Thailand every 1-2 years to see my family and my friends. And every time, I have to eat this dish at least 3 times during my visit. Why? Because it’s delicious, because it’s hard to find in the U.S., and because I am a dork who prefers to eat the same thing over and over, esp. when that dish is one of my favourite food growing up.
Originally though, I was supposed to cook rice with rendering chicken fat, but I chose to opt out of that part just because chicken with spicy sauce over regular jasmine rice was already good enough for me. I am not one to worry about my figure even though my size is not what it once was, but I am kind of worried about my health. But seriously, you don’t even need rice. This can be just one of those protein dishes with no carb if you prefer.
If/When you visit Thailand, I hope you try it. Most of them are good, plus you can find it in every market; it should be called Thai “fast food” if you ask me. Nevertheless, this recipe is a lot easier than any Thai food I posted. If you like Thai food, there is 99.99% chance that you will like Kao Mun Kai as well. I surely hope you try it.
Kao Mun Kai (ข้าวมันไก่) aka. Hainanese chicken rice with spicy tofu sauce
To cook chicken:
- 4 lbs. whole chicken
- 5 green onions, cut into lengths
- 2 red chillies
- 1 brown onion, peeled and quartered
- 4-6 cloves garlic, peeled
- 200 g. fresh galangal, thick sliced
- 100 g. fresh ginger, peeled & thick sliced
- 1/4 cup soy sauce (prefer light soy sauce)
- 1/4 cup light sweet sauce
- 1 cup Chinese cooking wine (Shaoxing)
- 3 tbs. sugar
- enough water to cover the chicken in the pot (about 4 litres)
Place everything, except chicken, in the big pot and bring to boil. Add chicken (breast side down) and return to the boil. Reduce the heat to medium and cook for 20 minutes. Remove from heat, cover with tight-fitting lid and leave it alone for 1 hour.
Set chicken aside to cool enough to handle, then joint the chicken. Here is how.
Strain the broth, and set aside. Serve this broth on the side. The rest of the broth can be frozen and kept in airtight containers for a month.
Tofu spicy sauce:
- 2 tbs. fermented bean curd (chunk), drained
- 3 tbs. soy sauce
- 1 tablespoon light sweet sauce
- 2 tbs. sugar
- 25 g. fresh ginger, peeled & chopped
- 2 cloves garlic
- 1 red chill
- 2 tbs. white vinegar
Heat soy sauce, sweet sauce, white vinegar and sugar in the saucepan over low heat. Stir until sugar has dissolved. Set aside to cool.
Add soy sauce mixture and the rest of the ingredients in the blender, and pulse a couple of times for the chunky sauce. Blend until well-combined if you prefer.
To serve: slice chicken over cooked rice, and serve with Tofu spicy sauce and chicken broth on the side.
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.