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Hainanese Chicken Rice (Khao Mun Gai)
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Ingredients
- skin-on, bone-in chicken thigh3 pc
- skin-on chicken breast1 large (or 2 small)
- Salt1/2 tsp
- jasmine rice1 1/2 cups (rinsed until the water runs clear and drained well)
- chicken stock1 2/3 cups (preferably homemade)
- Chopped garlic2 Tbsp
- chopped ginger2 Tbsp
- Tao Jiew (Thai fermented soybean paste)3 Tbsp
- Sugar1 Tbsp
- dark soy sauce2 tsp
- soy sauce2 tsp
- vinegar1 tsp
- chopped cilantro3 sprigs
- Garlic4 cloves
- Thai chili3 (to taste)
- lime juice2 Tbsp
- chicken bones2 lb
- Water3 L
- daikon3-inch section (cut into big chunks)
- onion1 large (halved and large dice)
- Garlic5 cloves (smashed until broken)
- cracked white pepper1/2 tsp
- ginger5-6 slices (optional)
- cilantro roots3-4 roots (or 6-8 stems)
Allergens (inferred from ingredient names): cereals_gluten, soybeans
Dietary suitability
- Kosher
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 550, protein 27, fat 18, carbs 55, fiber 1, sugar 4
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: hot-thai-kitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed